Chicken With Onions Red Wine Sauce Poulet

Ingredients

2 1/2 lb chicken,cut into serving pc. 1 salt and pepper 1/4 cup flour 1/4 cup corn oil 1/4 lb white onions peeled 1 1/2 cup dry red wine 1/2 tsp dried thyme 1 bay leaf 2 tbsp butter 2 tbsp finely chooped parsley	Advertisements

Preparation
 
1. Set the chickens backbone aside for later use or discard it.
Sprinkle the remaining pieces of chicken with salt and pepper. Dredge
lightly in flour. Shake off any 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 min. Turn the pieces and continue
cooking about 4 min. 3. Pour off the fat from the skillet. Add the
wine, thyme and bay leaf. Cover closely and cook about 15 min. 4.
Uncover and transfer the chicken pieces and the onions to a warm
serving dish.. Remove and discard 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 the chopped parsley.

 

 
Servings: 4

 

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