The first one I tried was Chicken and Mushrooms in Red Wine. The sauce was very good and we thought it would be good with pork as well as the chicken. Might have to try that one night. For now, here is the recipe using chicken hindquarters. Hindquarters include thighs and drumsticks. The skin is easily removed using paper towels to grip the skin when pulling off of the chicken.
4 small chicken hindquarters, about 2 pounds bone in and skinless
2 tablespoon flour
¼ teaspoon pepper
2 tablespoons cooking oil
½ cup dry red wine
½ cup chicken broth
16 pearl onions (1 ⅓ cups)*
2 cups sliced fresh mushrooms
2 tablespoons tomato paste**
½ teaspoon dried rosemary crushed
½ teaspoon dried thyme
1 bay leaf
2 tablespoons chicken broth
1 tablespoon flour or cornstarch
6 slices cooked bacon, crisp and crumbled
Hot buttered cooked noodles
Lightly coat chicken with flour, garlic salt and pepper. Cook chicken in Dutch oven or large skillet in hot oil for about 10 minutes. Remove and drain oil. Add ½ cup chicken broth, ½ cup red wine, onions, mushrooms, tomato paste, rosemary, thyme and bay leaf to pan. Bring to boiling: reduce heat. Return chicken to pan and cover and simmer for 35 to 40 minutes or till chicken is tender. Discard bay leaf. Transfer chicken to a platter; keep warm.
Stir together the 2 tablespoons broth and the 1 tablespoon flour or cornstarch. Add to mushroom mixture in pan. Cook and stir till thickened. Stir in bacon. Put noodles on plate, top with chicken. Spoon some of the mushroom sauce over chicken and noodles. Sprinkle with fresh parsley if desired. Makes 4 servings
Per Serving: 468 calories, 37 grams protein, 35 grams carbohydrate, 18 grams fat, 764 mg. Sodium
*Pearl onions can be purchased in the frozen food department
** Tomato paste comes in tubes which work so well when you only want a small amount.
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