Chicken ragout with onions and red wine

Recipe by Monica in PA
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READY IN: 45mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Brown chicken in large skillet on both sides in butter and oil.
  • Remove chicken from pan and set aside, leaving the liquid in the pan.
  • Add onions to the pan and saute till tender on moderate heat.
  • Drain liquid over sieve into small bowl.
  • Remove any unwanted fat.
  • Set liquid aside.
  • Season the chicken parts with salt/pepper and return to pan.
  • Add tomato sauce, garlic, bay leaves, and thyme.
  • Add enough wine and chicken stock to cover chicken parts.
  • Simmer for at least 20 minutes uncovered.
  • Remove chicken and place on platter.
  • Pour juices and onions into saucepan and adjust seasonings.
  • You may add more garlic, thyme, salt and pepper.
  • In small bowl whisk together flour and butter (or wine).
  • Add to the sauce and simmer until the sauce coats the back of a spoon.
  • You may need to double the thickening agents if you have lots of juice.
  • Pour sauce over chicken on platter and garnish with parsley.
  • Serve with rice and crusty bread.
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