Chicken au Vin
- 1 young chicken (leg, wings and breast only)
- 2 pounds chopped onions
- 1 bottle red wine
- Consomme or stock
- Twig of parsley, laurel and thyme
- Cayenne pepper
- 1 jigger cognac
- Few whole small mushrooms and onions sauteed in butter
- 1/4 pound bacon, diced and cooked
- Biscuit dough for topping
- Sauteed noodles
- Buttered bread crumbs
Saute the pieces of chicken in butter until rich golden brown. Remove from pan. Saute the onions in same pan, cooking them until yellow but not brown. Add chicken (and a little crushed garlic if your little heart desires), the wine, a little consomme or stock and the twig of parsley, etc. Let boil quite fast until tender, about 20 minutes; remove meat; strain sauce, pushing the onions through a sieve or food mill in order to thicken the sauce.
Reheat until thicker, beating it constantly to keep it smooth. When thick and creamy, remove from heat, season with pepper and salt, the Cayenne and cognac. Place meat in greased casserole, delicately sprinkle with the sauteed mushrooms, onions and bacon. Pour the sauce over all. Cover with a lid, or rounds of baking powder biscuit dough; bake in hot oven, 450°., about 20 minutes, or until biscuits are done. Serve with the noodles (first cooked, then sauteed in butter) delicately sprinkle with toasted buttered bread crumbs.
Reheat until thicker, beating it constantly to keep it smooth. When thick and creamy, remove from heat, season with pepper and salt, the Cayenne and cognac. Place meat in greased casserole, delicately sprinkle with the sauteed mushrooms, onions and bacon. Pour the sauce over all. Cover with a lid, or rounds of baking powder biscuit dough; bake in hot oven, 450°., about 20 minutes, or until biscuits are done. Serve with the noodles (first cooked, then sauteed in butter) delicately sprinkle with toasted buttered bread crumbs.
Submitted by Jun 3, 2009
15 min
30 min
45 min