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Chef with red wine glass



Country Living Flavors of Country Cookbook
by the Editors of Country Living
Traditionally, this classic French chicken recipe is made with red wine. We tried it with white wine with delicious results. Serve over rice or noodles, or with parslied new potatoes.
Makes 6 Servings

• 3 cups dry white wine
• 1 medium onion, chopped (about 1 cup)
• 1 small carrot, sliced
• 1 stalk celery, sliced
• 3 cloves garlic, chopped
• 2 tablespoons olive oil
• 1-2 tablespoons loosely packed fresh flat-leaf parsley
• 8 whole black peppercorns
• 1/2 teaspoon salt

• 6 pounds assorted chicken pieces (thighs, breasts, drumsticks)


• 4 slices bacon, chopped
• 1 tablespoon olive oil
• 12 fresh or frozen small white onions, peeled
• 5 medium carrots, peeled and cut into 1-inch chunks (about 2 cups)
• 2 stalks celery, sliced (about 1 cup)
• 3 cloves garlic, chopped
• 1 shallot, chopped
• 1/4 cup all-purpose flour
• 3 cups low-sodium chicken broth
• 1 tablespoon balsamic vinegar
• 1 bay leaf
• 1 teaspoon chopped fresh thyme leaves
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 pound small red potatoes, scrubbed


1. Marinate The Chicken: In a 3-quart saucepan, combine the white wine, onion, carrot, celery, garlic, oil, parsley, peppercorns, and salt. Bring to a boil over medium-high heat. Reduce heat to low and simmer 5 minutes. Remove pan from heat and let marinade cool to room temperature. In a large nonreactive container, arrange the chicken pieces and pour the cooled marinade over them. Cover and refrigerate at least 4 hours or overnight.

2. Brown The Chicken: Remove the chicken from the marinade and pat dry. Strain the marinade and reserve liquid; discard the vegetables. In a 6-quart heavy kettle or Dutch oven, cook the bacon over medium heat until crisp. Using a slotted spoon, transfer the bacon to paper towels. Brown the chicken parts in bacon drippings in the Dutch oven. Remove chicken from the Dutch oven and discard all but 1 tablespoon fat. Add the olive oil and white onions; saute onions until lightly browned—8 to 10 minutes. Add the carrots, celery, garlic, and shallot; saute 5 minutes longer.

3. Braise The Chicken: In a medium bowl, combine the reserved marinade liquid and the flour. Add mixture to the Dutch oven along with the chicken broth, vinegar, bay leaf, thyme, salt, and pepper. Return the chicken to the Dutch oven and cook, covered, for 45 minutes. Add the potatoes and cook until fork-tender—about 20 minutes more. Divide the mixture evenly among six serving bowls. Garnish each serving with reserved chopped bacon.

Nutrition information per serving
protein: 61 g; fat: 24 g; carbohydrate: 41 g; fiber: 5 g; sodium: 1,096 mg; cholesterol: 176 mg; calories: 708.



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