Poulet Au Vin Rouge (Chicken with Onions and Red Wine)

Yield > 4
Servings
Keys : Poultry Chicken Alcoholic French France European
Mediterranean
Ingredients :
2 1/2 lb Chicken,cut into serving pc.
Salt and pepper
1/4 cup Flour
1/4 cup Corn oil
1/4 lb White onions peeled
1 1/2 cup Dry red wine
1/2 tsp Dried thyme
1 x Bay leaf
2 tbl Butter
2 tbl Finely chooped parsley
Method :
• 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.