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Chicken With Onions And Red Wine Sauce(poulet Au Vin Roug

Yield: 4 servings

Ingredients and directions for this recipe

2 1/2 lb Chicken,cut into serving pc.
Salt and pepper
1/4 c Flour
1/4 c Corn oil
1/4 lb White onions peeled
1 1/2 c Dry red wine
1/2 ts Dried thyme
1 Bay leaf
2 tb Butter
2 tb Finely chooped parsley

1. Set the chickens backbone aside for later use or discard it.
Sprinkle the remaining pieces of chicken with salt and pepper.
Dredge lightly in flour. Shake off any excess flour. 2. Heat the oil
in a heavy skillet large enough to hold the chicken pieces in one
layer. Add the chicken pieces, skin side down, and the onions. Cook
until nicely browned on one side, 4-5 min. Turn the pieces and
continue cooking about 4 min. 3. Pour off the fat from the skillet.
Add the wine, thyme and bay leaf. Cover closely and cook about 15
min. 4. Uncover and transfer the chicken pieces and the onions to a
warm serving dish.. Remove and discard the bay leaf. 5. To the wine
sauce add the butter and swirl it around until melted. Pour the sauce
over the chicken and sprinkle with the chopped parsley.

Or try one of these recipes:
Garlicky Beef & Pasta
Roasted Garlic Pasta Primavera

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