CHICKEN IN ZINFANDEL WINE SAUCE

Chicken In Zinfandel Wine Sauce image

Number Of Ingredients 20

3 chicken breasts skinned, halved and boned
6 chicken thighs skinned
2 1/2 teaspoons salt
1/2 teaspoon black pepper
Almond flour
4 tablespoons butter
6 slices bacon cut in 1" pieces
1/2 cup onion chopped
2 sprigs parsley fresh
1 bay leaf
1/2 teaspoon thyme dried
16 ounces zinfandel red wine
1 cup chicken broth canned or your own stock
12 onions small, peeled
3 tablespoons butter
3/4 pound mushrooms fresh, cleaned and quartered
2 tablespoons cornstarch
1/4 cup cream
1 tablespoon butter
Fresh parsley

Steps:

1. Dust chicken with salt, pepper and flour. Sauté in 4 tablespoons butter until golden brown remove from skillet and keep warm. Add bacon to skillet and sauté a few minutes without browning add 1/2 cup chopped onions, parsley, bay leaf, thyme, wine and chicken stock. Bring to boil and simmer 10 minutes without cover. Return chicken to skillet and cover. Simmer for 1/2 hour.2. In a small skillet, simmer peeled onions in a small amount of water until tender-crisp, about 20 minutes. Remove onions from water (which should be almost evaporated) and sauté in 3 tablespoons butter until browned. Remove from pan add quartered mushrooms and over high heat, brown, turning frequently. Add onions to mushrooms and heat for 1 or 2 minutes before adding to chicken on serving platter.3. Remove chicken from sauce and keep warm. Discard bay leaf. Mix cornstarch with cream and add a bit of warm sauce to this mixture. Combine cream mixture with wine sauce and continue cooking and stirring until it thickens, about 5 minutes. Add 1tablespoon butter to sauce in bits and quickly take off heat. Return chicken to sauce and simmer 1 or 2 minutes to heat through.4. On heated platter, arrange chicken and surround with onions and mushrooms. Pour sauce overall and sprinkle with parsley.Note: If made the day before, heat covered in a moderate oven.

Nutrition Facts : Nutritional Facts Serves