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COG AU VIN aka CHICKEN IN WINE SAUCE
An Original from Donna's Kitchen

1 Tbs. safflower oil
7-8 slices bacon (microwave, drained, crushed)
5-6 lb. chicken thighs (skin removed)
1 large onion (peeled, chopped)
1 large carrot (finely chopped)
3 Tbs. margarine or butter
3 Tbs. flour
1 garlic clove (pressed)
1-1/2 cup merlot, cabernet sauvignon or burgundy
1/2 cup chicken broth
dash ground black pepper
dash parsley
dash thyme

Set oven to 350 degrees. Brown chicken thighs using safflower oil on stove top in a frying pan. Remove chicken from frying pan and place in large casserole dish. A 4.5 liter Corning casserole dish works well. Place casserole dish in heated oven while making the sauce. Drain most of the liquid from the frying pan keeping enough to cook the chopped onion and carrot. Cook onion and carrot until tender. Remove cooked onion and carrot, set aside. Drain excess liquid from pan. Melt margarine or butter in pan. Add flour and garlic while stirring continuously. Add wine and chicken broth. Stir until thickened. Add crushed bacon, onion and carrot while stirring. Add ground pepper, parsley and thyme to taste. Stir well. Add sauce to casserole dish in oven. Cover and bake at 350 degrees for 40-45 minutes.

Serves 4-6.

 

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San Jose, California, U.S.A.
Last updated: 11-Apr-1999 11:36 AM