Poulet au Vin Rouge (Chicken with red wine sauce)

Name: Poulet au Vin Rouge (Chicken with red wine sauce)
Total time: 40 min
Yield: 4 servings
Cuisine: french
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

By Pierre Franey

Total Time: About 40 minutes
Rating: 4(10)
Comments: Read comments

Featured in: 60-Minute Gourmet

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Ingredients

Yield:4 servings

1chicken, 2½ pounds, cut into serving pieces
Salt to taste, if desired
Freshly ground pepper to taste
¼cup flour
¼cup peanut or corn oil
8very small white onions, about ¼ pound, peeled
1½cups dry red wine
2sprigs fresh thyme or ½ teaspoon dried
1bay leaf
2tablespoons butter
2tablespoons finely chopped parsley

Ingredient Substitution Guide

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Preparation

Step 1
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.
Step 2
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.
Step 3
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.