Poulet au Vin Rouge (Chicken with red wine sauce)
Published January 12, 1982
- Total Time
- About 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 chicken, 2 ½ pounds, cut into serving pieces
Salt to taste, if desired
Freshly ground pepper to taste
¼ cup flour
¼ cup peanut or corn oil
8 very small white onions, about ¼ pound, peeled
1 ½ cups dry red wine
2 sprigs fresh thyme or ½ teaspoon dried
1 bay leaf
2 tablespoons butter
2 tablespoons finely chopped parsley
Nutritional analysis per serving (4 servings)
23 grams carbs; 228 milligrams cholesterol; 949 calories; 23 grams monosaturated fat; 17 grams polyunsaturated fat; 18 grams saturated fat; 63 grams fat; 3 grams fiber; 1332 milligrams sodium; 56 grams protein; 7 grams sugar
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
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.
Private Notes
Comments
Underrated recipe. Great way to use an opened bottle of wine. Will make again!
Easy and delicious. You can sub in thighs or anything, so long as it is bone in and skin on. Just watch you have a good quantity of wine; sometimes I've upped it.