Recipe by Mrs.Stanley
I found this within a Reader's Digest article about Julia and her husband, Paul Child. This recipe is now a favorite in our home. I sometimes use a whole chicken instead of just the thighs and drumsticks, cutting the breasts into four small pieces. Very good served over seasoned, buttered egg noodles.
- 4 chicken thighs
- 4 chicken drumsticks
- salt and pepper
- 1 cup all-purpose flour, spread in a plate
- 2 -3 tablespoons cooking oil
- 2 cups sliced onions
- 2 cups red wine (Chianti or Zinfandel type)
- 1 cup beef stock or 1 cup beef bouillon
- 3 tablespoons tomato paste
- 1⁄2 teaspoon thyme
- 1 bay leaf
- 2 cloves garlic, tied together with
- 2 -3 sprigs parsley
Directions See How It's Made
- Salt and pepper chicken thighs and drumsticks as desired.
- Dredge in flour, and then shake off excess.
- Lightly coat a sauté pan with oil.
- Set over high heat.
- When almost hot enough to smoke, brown chicken pieces on all sides.
- Remove to a side dish.
- In the same pan, lightly brown the onions, and then return the chicken to the pan.
- In small mixing bowl, blend wine, stock or bouillon, and tomato paste.
- Add this mixture to the sauté pan with chicken and onions.
- Add the herb bouquet, immersing it in the liquid.
- Bringing to a slow simmer, cover and cook for about 25 minutes.
- Chicken should be tender (a fork will pierce it easily).
- Note: This can be made in advance to this point; simply cover and reheat.
- Place chicken on a heated platter, skimming off any fat that is visible.
- Over high heat, reduce remaining juices for several minutes until lightly thickened.
- Adjust seasoning as desired (salt and pepper), and then pour sauce over chicken and serve.