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Chicken In Zinfandel Wine Sauce |
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Serves: 6 Print this Recipe3 chicken breasts skinned, halved and boned 6 chicken thighs skinned 2 1/2 teaspoons salt 1/2 teaspoon black pepper All-purpose flour 4 tablespoons butter or margarine 6 slices bacon cut in 1" pieces 1/2 cup onions chopped 2 sprigs parsley fresh 1 bay leaf 1/2 teaspoon thyme dried 2 cups zinfandel wine California light red wine) 1 cup chicken broth canned or your own stock 12 onions small, peeled 3 tablespoons butter or margarine 3/4 pound mushrooms fresh, cleaned and quartered 2 tablespoons cornstarch 1/4 cup cream 1 tablespoon butter or margarine Fresh parsley Dust chicken with salt, pepper and flour. Sauté in 4 tablespoons butter or margarine until golden brown; remove from skillet and keep warm. Add bacon to skillet and sauté a few minutes without browning; add 1/2 cup chopped onions, parsley, bay leaf, thyme, wine and chicken stock. Bring to boil and simmer 10 minutes without cover. Return chicken to skillet and cover. Simmer for 1/2 hour. In a small skillet, simmer peeled onions in a small amount of water until tender-crisp, about 20 minutes. Remove onions from water (which should be almost evaporated) and sauté in 3 tablespoons butter or margarine until browned. Remove from pan; add quartered mushrooms and over high heat, brown, turning frequently. Add onions to mushrooms and heat for 1 or 2 minutes before adding to chicken on serving platter. Remove chicken from sauce and keep warm. Discard bay leaf. Mix cornstarch with cream and add a bit of warm sauce to this mixture. Combine cream mixture with wine sauce and continue cooking and stirring until it thickens, about 5 minutes. Add 1tablespoon butter or margarine to sauce in bits and quickly take off heat. Return chicken to sauce and simmer 1 or 2 minutes to heat through. On heated platter, arrange chicken and surround with onions and mushrooms. Pour sauce overall and sprinkle with parsley. Note: If made the day before, heat covered in a moderate oven. Chicken In Zinfandel Wine Sauce comes from the Cook'n Deluxe collection. Click here to order this CD or download this brand-name recipe set right now! Beef And Vegetables Beef Burgundy With Croutons Beef Stroganoff Chicken Drumlets Chicken Enchiladas Chicken In Zinfandel Wine Sauce Chicken Orientale Chicken Ronsard Chicken Vienna Cornish Hens With Orange-Ginger Sauce Crab Quiche Crepes Cannelloni Deviled Egg Casserole Filet Of Flounder Au Gratin Ham And Eggs Au Gratin Hot Deviled Crab Lamb In Dill Sauce Moussaka Sausage And Bacon Broil Sausage Strata Savory Chicken Bake Scalloped Oysters Seafood Thermidor Shrimp And Crab Crepes Shrimp de Jonghe Standing Rib Roast Stuffed Chicken Crepes Stuffed Leg Of Lamb Belle Helene Swedish Meatballs Swedish Pork Roast Sweet-Sour Ham Loaf Sweet And Sour Meatballs Tiajuana Skillet Tuna-Shrimp Au Gratin Turkey Breast Madeira Vegetable Frittata Chicken Livers In Onion-Wine Sauce |
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