Baby Chicken With Red Wine Sauce
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Baby Chicken With Red Wine Sauce
  Sauces    Chicken    Wine  
Last updated 6/12/2012 12:58:43 AM. Recipe ID 21540. Report a problem with this recipe.
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      Title: Baby chicken with red wine sauce
 Categories: 
      Yield: 4 Servings
 
      3 tb Olive oil
      2 sm Baby chickens or Cornish
           Hens, 12 to 16 ounces each,
           First two wing
           Joints removed, backbone
           Removed and butterflied
           (flattened)
           Salt and freshly ground
           Black pepper to taste
      1 c  Pearl onions, peeled
    1/2 c  Diced carrots1/2 cup diced
           Turnips
      2 tb Dried thyme
      3    Cloves garlic, crushed
      1 c  Dry red wine
    1/2 c  Canned plum tomatoes,
           Drained and crushed
      2 c  Chicken Stock
    1/4 c  Crumbled crispcooked bacon
 
  Preheat an oven to 350 degrees.  Heat the olive oil in a large, deep
  skillet.  Season the chicken with salt and pepper, and brown well on
  both sides before removing and placing in an ovenproof casserole. To
  the skillet in which you cooked the chicken, add the onions, carrots,
  turnips, thyme, and garlic, and sautJ until the vegetables begin to
  wilt.
  
  Add the red wine, plum tomatoes, and chicken stock to the vegetables,
  and cook for 10 minutes over medium heat.  Pour the vegetable mixture
  over the chicken in the heatproof casserole and simmer, covered, for
  45 minutes. When the chicken has finished cooking, add the cooked,
  crumbled bacon to the casserole, and serve.
  
  Yield:  4 servings
  




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Recipe ID 21540 (Apr 03, 2005)

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