Title: Chicken with onions and red wine sauce(poulet au vin roug
 Categories: Poultry, French, From cook4u
      Yield: 4 Servings
 
  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.
  
  File