Chicken In Wine
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Chicken In Wine
  Chicken    Wine    Poultry  
Last updated 6/12/2012 12:49:31 AM. Recipe ID 10895. Report a problem with this recipe.
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      Title: Chicken in wine
 Categories: Poultry
      Yield: 1 Servings
 
      6 sl Bacon
      3 lb Cut-up broiler-fryer
           -chicken
      6 sm Onions
      8 oz Mushrooms, sliced (about 3
           -cups)
      4    Potatoes, cut into fourths
      1 ts Chicken bouillon granules
      1 c  Boiling water
      1 c  Red Burgundy or other dry
           -red wine
      1    Clove garlic, crushed
    3/4 ts Salt
           -Bouquet garni *
      3 tb Water
      2 tb Cold Medal all-purpose
           -flour
           -Chopped fresh parsley
 
  Cook bacon in 12-inch skillet until crisp. Drain bacon on paper towel
  reserving fat in skillet. Cook chicken in bacon fat about 20 minutes
  or until brown on all sides. Move chicken to one side of skillet. Add
  onions and mushrooms. Cook, stirring frequently, until mushrooms are
  tender; drain. Mix chicken, onions and mushrooms.
  
  Crumble bacon into skillet. Stir in potatoes, bouillon granules,
  boiling water, wine, garlic, salt and bouquet garni- Heat to boiling;
  reduce heat. Cover and simmer about 1 hour or until chicken is done.
  
  Remove bouquet garni. Remove chicken and vegetables with slotted
  spoon to warm serving dish; keep warm while preparing gravy. Skim
  excess fat off liquid. Shake 3 tablespoons water and the flour in
  covered container. Stir flour mixture slowly into liquid. Heat to
  boiling, stirring constantly. Boil and stir I minute. Pour gravy over
  chicken. Sprinkle with parsley.
  
        6    servings.
  
  * Bouquet garni Tie 2 large sprigs parsley, I bay leaf and 1 1/2
  teaspoons fresh or l/2 teaspoon dried thyme leaves in cheesecloth bag
  
  Nutrition Information per Serving
  
  1 serving               Percent of U.S. RDA
  
  Calories        675     Protein 54% Protein, 9 36 vitamin A 2%
  Carbohydrate, 9 30      Vitamin C
       18% Fat, 9 31 Thiamin 18% Cholesterol, mg 115
     Riboflavin      26% Sodium mg s20 Niacin 64% Potassium, mg 940
  Calcium 4% Iron 14%
  
  From the files of Al Rice, North Pole Alaska.    Feb 1994
 




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Recipe ID 10895 (Apr 03, 2005)

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