Chicken with Onions and Red Wine Sauce
Everyone knows about Beef Bourguignon. This is an equally good wine-based dish made with chicken.
Ingredients
2 1/2 lb. chicken, cut into serving pieces
Salt and pepper
1/4 cup flour
1/4 cup peanut oil
8 small white onions, peeled
1 1/2 cups dry red wine
1/2 tsp. dried thyme
1 bay leaf
2 tbsp. butter
2 tbsp. finely chopped parsley
Instructions
1. Discard the chicken's backbone. Sprinkle the remaining chicken with salt and pepper and dredge lightly in the flour. Shake off excess flour. 2. Heat the oil in a heavy skillet large enough to hold the chicken pieces in one layer. Add the chicken pieces, skin side down and the onions. Cook until nicely browned on one side, 4-5 minutes. Turn the pieces and continue cooking about 4 minutes. 3. Pour off the fat from the skillet. Add the wine, thyme, and bay leaf. Cover tightly and cook about 15 minutes. 4. Uncover and transfer the chicken pieces and onions to a warm serving dish. Remove the bay leaf. 5. To the wine sauce add the butter and swirl it around until melted. Pour the sauce over the chicken and sprinkle with parsley.
FROM The Original Binder · 1981-2017
From The Original Binder — the canonical edition.