Recipes

Chicken in Pinot Noir.

Chicken

CHICKEN IN PINOT NOIR

YIELD 4 PORTIONS

1 3LBS CHICKEN, QUARTERED
SALT AND FRESHLY GROUND PEPPER TO TASTE
1 TBSP BUTTER ( a )
2 ONIONS,  MINCED
2 SPRIGS CHERVIL
2 CLOVES  OF GARLIC MINCED
2 BOTTLES OF PINOT NOIR
8 PEARL ONIONS
1 BAY LEAF
2 SPRIGS CHERVIL
1 SPRIG THYME
2 TBSP FLOUR
8 PEARL ONIONS
2 Tbsp BUTTER ( b ) cut into small pieces
8 BUTTON MUSHROOMS

SEASON CHICKEN PIECES WITH SALT AND PEPPER.

IN A HEAVY BOTTOMED PAN MELT THE BUTTER AND FRY CHICKEN ALONG WITH THYME, CHERVIL, ONIONS, GARLIC AND BAY LEAF. THE CHICKEN SHOULD REMAIN WHITE. RESERVE ONE CUP OF THE WINE. POUR THE REST OVER CHICKEN PIECES AND FLAME. ( IT IS VERY IMPORTANT TO CONTROL THE FLAMING PROCESS TO PREVENT ACCIDENTS ). MIX THE FLOUR WITH RESERVED WINE AND STIR INTO CASSEROLE. COOK COVERED FOR 30 MINUTES. REMOVE CHICKEN AND SET ASIDE. REDUCE SAUCE OVER VERY LOW HEAT FOR 1 TO 1 ½ HOURS. STRAIN THROUGH A FINE SIEVE . RETURN CHICKEN TO CASSEROLE, ADD PEARL ONIONS, BUTTER ( b )  ONE PIECE AT A TIME, AND  MUSHROOMS. SIMMER GENTLY FOR 10 MINUTES.

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