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Chicken and Mushrooms in Red Wine Sauce



4 small chicken leg/thigh pieces
2 Tablespoons all-purpose flour
3/4 teaspoon garlic salt
1/4 teaspoon pepper
2 Tablespoons cooking oil
1/2 cup dry red wine
1/2 cup chicken broth
16 pearl onions
2 cups fresh medium mushrooms, quartered
2 Tablespoons tomato paste
1 1/2 teaspoons snipped fresh rosemary or 1/2 teaspoon dry rosemary crushed
1 1/2 teaspoons snipped fresh thyme or 1/2 teaspoon dry thyme crushed
1 bay leaf
2 Tablespoons chicken broth
1 Tablespoon all-purpose flour
6 slices bacon crisp cooked, drained, crumbled
snipped parsley for garnish
hot buttered noodles


Remove skin from chicken. rinse chicken and dry with paper towels. In a plastic bag combine 2 Tablespoons flour, garlic salt and pepper. Add chicken 1 or 2 pieces at a time and shake to coat chicken well.

In a 4 1/2 quart dutch oven cook chicken in hot oil about 10 minutes or till lightly browned, turning to brown evenly. Drain. Add wine, 1/2 cup chicken broth, onions, mushrooms, tomato paste, rosemary, thyme, and bay leaf. Bring to boiling; reduce heat. Cover and simmer for 35 to 40 minutes or till chicken is tender and no longer pink. Discard bay leaf. Transfer chicken to a platter; keep warm.

Stir together 2 tablespoons broth and 1 tablespoon flour. add to mushroom mixture in Dutch oven. Cook and stir till thickend and bubbly. Cook and stir for 1 minute more. Stir in bacon. Spoon some of the mushroom sauce over chicken;; sprinkle with parsley, if desired. Pass remaining sauce. Serve over hot buttered noodles.

Serves 4







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