POULET AU VIN ROUGE (CHICKEN WITH RED WINE SAUCE)

Poulet au Vin Rouge (Chicken with red wine sauce) image

Provided by Pierre Franey

Time 40m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 chicken, 2 1/2 pounds, cut into serving pieces
Salt to taste, if desired
Freshly ground pepper to taste
1/4 cup flour
1/4 cup peanut or corn oil
8 very small white onions, about 1/4 pound, peeled
1 1/2 cups dry red wine
2 sprigs fresh thyme or 1/2 teaspoon dried
1 bay leaf
2 tablespoons butter
2 tablespoons finely chopped parsley

Steps:

Set the backbone aside for another use or discard it. Sprinkle the remaining pieces of chicken with salt and pepper. Dredge lightly in flour. Shake off excess flour.
Heat the oil in a heavy skillet large enough to hold the chicken in one layer. Add the chicken pieces (skin side down) and the onions. Cook until nicely browned on one side, about four to five minutes. Turn the pieces and continue cooking about four minutes. Pour off the fat from the skillet. Add the wine, thyme and bay leaf. Cover closely and cook about 15 minutes.
Uncover and transfer the chicken pieces and onions to a serving dish. Remove and discard the bay leaf. To the wine sauce in the skillet add the butter and swirl it around in the sauce. Pour the sauce over the chicken and sprinkle with chopped parsley.

Nutrition Facts : @context http, Calories 751, UnsaturatedFat 31 grams, Carbohydrate 23 grams, Fat 49 grams, Fiber 3 grams, Protein 39 grams, SaturatedFat 14 grams, Sodium 1260 milligrams, Sugar 7 grams, TransFat 0 grams