• Prep Time:
  • Cooking Time:
  • Serves: 1 Servings

Chicken in Wine

  • Recipe Submitted by on

Category: Poultry

 Ingredients List

  • 6 sl Bacon
  • 3 lb Cut-up broiler-fryer
  • -chicken
  • 6 sm Onions
  • 8 oz Mushrooms, sliced (about 3
  • -cups)
  • 4 Potatoes, cut into fourths
  • 1 ts Chicken bouillon granules
  • 1 c Boiling water
  • 1 c Red Burgundy or other dry
  • -red wine
  • 1 Clove garlic, crushed
  • 3/4 ts Salt
  • -Bouquet garni *
  • 3 tb Water
  • 2 tb Cold Medal all-purpose
  • -flour
  • -Chopped fresh parsley


Cook bacon in 12-inch skillet until crisp. Drain bacon on paper towel
reserving fat in skillet. Cook chicken in bacon fat about 20 minutes or
until brown on all sides. Move chicken to one side of skillet. Add onions
and mushrooms. Cook, stirring frequently, until mushrooms are tender;
drain. Mix chicken, onions and mushrooms.

Crumble bacon into skillet. Stir in potatoes, bouillon granules, boiling
water, wine, garlic, salt and bouquet garni- Heat to boiling; reduce heat.
Cover and simmer about 1 hour or until chicken is done.

Remove bouquet garni. Remove chicken and vegetables with slotted spoon to
warm serving dish; keep warm while preparing gravy. Skim excess fat off
liquid. Shake 3 tablespoons water and the flour in covered container. Stir
flour mixture slowly into liquid. Heat to boiling, stirring constantly.
Boil and stir I minute. Pour gravy over chicken. Sprinkle with parsley.

6 servings.

* Bouquet garni Tie 2 large sprigs parsley, I bay leaf and 1 1/2 teaspoons
fresh or l/2 teaspoon dried thyme leaves in cheesecloth bag

Nutrition Information per Serving

1 serving Percent of U.S. RDA

Calories 675 Protein 54% Protein, 9 36 vitamin A 2%
Carbohydrate, 9 30 Vitamin C
18% Fat, 9 31 Thiamin 18% Cholesterol, mg 115
Riboflavin 26% Sodium mg s20 Niacin 64% Potassium, mg 940 Calcium
4% Iron 14%

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