Serves: 4
Total Calories: 864
1. Cut chicken into pieces. Season with salt and pepper. Dredge in flour. Brown chicken in oil in batches. Remove chicken. Set on paper towels. Discard oil.
2. In same skillet toss carrots, onions, garlic for 2 minutes. Deglaze with wine, add tomatoes, bay leaf, and thyme. Bring to a boil. Reduce by half.
3. Add broth and reduced wine stock. Simmer 35 minutes. Remove chicken. Reduce cooking stock by a third. Strain, pressing to extract as much liquid as possible. Pour over chicken.
This Red Wine Chicken recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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