3 lb Broiler chicken, quartered
2 tbsp Oil
1 tbsp Chopped onion
1 tbsp Flour
1/2 cup Red wine
1/2 cup Chicken broth
1 Clove garlic, crushed
1 Bay leaf
1/4 tsp Thyme
12 small White onions
1 cup Sliced mushrooms
4 slice French bread, fried in butter
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In a large, heavy skillet, cook chicken and chopped onion in heated oil until slightly browned. Stir in flour and cook until well browned. Add wine, chicken broth, garlic, bay leaf, thyme, white onions, and mushrooms. Bring to boil. Cover. Simmer for 45 minutes, or until meat is tender. Garnish with slices of fried bread. Serve with boiled potatoes. Source: The Art of French Cooking by Fernande Garvin, Published by Bantam Books, Inc. 1958
Suggested Wine: A full-bodied red wine: Cotes du Rhone
Recipe by: The Art of French Cooking
Posted to TNT Recipes Digest by MarySpero@prodigy.com (MS MARY E SPERO) on Apr 28, 1998
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