Sauteed Chicken in Red-Wine Sauce
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1chicken, 3½ pounds, cut into serving pieces
- Salt and freshly ground pepper to taste
- 2tablespoons butter
- ¼pound mushrooms, left whole if very small; otherwise halved or quartered
- 16small white onions, peeled
- 2tablespoons finely chopped shallots
- 2teaspoons finely chopped garlic
- 2tablespoons flour
- 2tablespoons Cognac
- 1½cups dry red wine
- ½cup fresh or canned chicken broth
- 1bouquet garni consisting of 4 parsley sprigs, 2 fresh thyme sprigs or 1 teaspoon dried, 1 bay leaf and 2 whole cloves
Nutritional analysis per serving (4 servings)
869 calories; 47 grams fat; 15 grams saturated fat; 0 grams trans fat; 19 grams monounsaturated fat; 9 grams polyunsaturated fat; 36 grams carbohydrates; 6 grams dietary fiber; 14 grams sugars; 55 grams protein; 1981 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Sprinkle the chicken with salt and pepper.
- Step 2
Heat the butter in a skillet large enough to hold the chicken in one layer without crowding. Add the chicken pieces skin-side down.
- Step 3
Cook and brown the pieces over medium-high heat about 6 minutes. Turn the pieces and cook about 5 minutes longer.
- Step 4
Add the mushrooms, onions, shallots and garlic and stir to blend over high heat for about 3 minutes.
- Step 5
Remove most of the fat and sprinkle the flour evenly over all. Stir and cook for one minute.
- Step 6
Add the Cognac and ignite it quickly. Add the wine, chicken broth, bouquet garni, salt and pepper. Stir and bring to a simmer. Cover and cook 20 minutes or until tender. Remove the cover and simmer to reduce the sauce if necessary. Remove the bouquet garni and serve.
Private Notes
Comments
A trial run of this recipe with boneless chicken breasts resulted in purple — yes stridently purple — chicken in a delicious, rich red wine sauce. In the future (I prefer skinless chicken breasts), I would simply sauté the chicken breasts, and make the sauce in the same pan after removing them.
A great use of leftover red wine past drinking. I used half a yellow onion sliced thin instead of small ones, chopped red onion instead of shallots, and more mushrooms. Lacking whole cloves for the bouquet garni, I put in a pinch of ground cloves. I made it with four small (Murray’s) chicken thighs, and so used a little less flour. Otherwise, I followed the recipe, including the exciting first for me, igniting the cognac. (But this step could doubtless be skipped). The result was delicious!
There is a another version of this in Mr Franey's book "The 60 Minute Gourmet." There the bouquet garni is simpler, no Cognac or white onions. That version also uses the back, neck and liver, and involves straining the sauce over the chicken. In assessing the differences, I think next time I use this version.
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