Chicken in Red Wine Sauce
Prep: 30 min
Cook: 90 min
Total: 120 min
Serves: 6
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Chicken melds beautifully with the deep, rich flavors of Burgundy in this delightful dish, creating a symphony of taste that warms the heart. As the chicken simmers in the velvety red wine sauce, the earthy mushrooms and fragrant herbs enhance every bite, making it an ideal centerpiece for a cozy family dinner or a special gathering with friends. Serve it over a bed of fluffy rice to soak up the luxurious sauce, and watch your loved ones savor each mouthful.
Ingredients
Ingredients
- 3 1/2 Lbs Chicken With Giblets And Neck - Quartered
- 3 - Bay Leaves
- 1 Tsp Salt
- 1/8 Tsp Black Pepper
- 2 - Onion - Sliced
- 12 - Sm. Onion
- 1 - Bacon Fat
- 1/4 Cup Butter
- 1 Tbsp Mushrooms - Chopped
- 1/4 Cup Cognac
- 2 Cups Burgundy
- 2 Tbsp All-Purpose Flour
- 1 Tsp Marjoram
- 1/2 Tsp Thyme
- 1 Cube Chicken Bouillon
- 4 Sprigs Parsley - Chopped
- 1 - Lg. Clove Of Garlic
Directions
Directions
- Combine chicken giblets, neck, 1 bay leaf, salt, pepper and sliced onions in 3 cups water in saucepan.
- Simmer for 1 hour; strain and set aside.
- Brown whole onions in small amount of bacon fat in skillet.
- Place browned onions in shallow 10-inch baking dish.
- Sprinkle with 2 tablespoons bacon fat.
- Bake at 350 degrees for 30 minutes or until barely tender.
- Drain on absorbent paper; set aside.
- Melt butter in 10-inch skillet.
- Brown chopped onion in butter; stir in mushrooms.
- Cook, stirring frequently, for 3 to 4 minutes.
- Remove mushrooms and chopped onions from skillet with slotted spoon.
- Reheat bacon fat in skillet; brown chicken over medium heat.
- Warm cognac in saucepan; ignite.
- Pour flaming cognac over chicken gradually, shaking skillet as flame dies.
- Place chicken in 3 to 4-quart casserole.
- Pour Burgundy into saucepan; boil until reduced to 1 1/2 cups.
- Stir flour into chicken pan drippings in skillet, scraping browned bits from side and bottom of skillet.
- Pour Burgundy and giblet stock into skillet.
- Cook, stirring constantly, until thickened.
- Add remaining bay leaves, marjoram, thyme, bouillon cube, parsley and garlic.
- Simmer for about 10 minutes.
- Strain sauce; pour over chicken.
- Bake at 350 degrees for about 30 minutes; stir onions and mushrooms into sauce.
- Bake for 30 minutes longer or until chicken is tender.
- Place chicken mixture on platter; sprinkle with additional chopped parsley.
- Serve over rice.
Nutrition
Per serving · 6 servingsCalories
550
Fat
35 g
Saturated fat
15 g
Carbohydrates
20 g
Sugar
3 g
Fiber
2 g
Protein
40 g
Sodium
800 mg
Cholesterol
120 mg
Estimated values for general guidance only — not medical or dietary advice.
Ingredients
Ingredients
- 3 1/2 Lbs Chicken With Giblets And Neck - Quartered
- 3 - Bay Leaves
- 1 Tsp Salt
- 1/8 Tsp Black Pepper
- 2 - Onion - Sliced
- 12 - Sm. Onion
- 1 - Bacon Fat
- 1/4 Cup Butter
- 1 Tbsp Mushrooms - Chopped
- 1/4 Cup Cognac
- 2 Cups Burgundy
- 2 Tbsp All-Purpose Flour
- 1 Tsp Marjoram
- 1/2 Tsp Thyme
- 1 Cube Chicken Bouillon
- 4 Sprigs Parsley - Chopped
- 1 - Lg. Clove Of Garlic
