Chicken in Red Wine

Name: Chicken in Red Wine
Yield: 6
Ingredients: 8 pieces of chicken (12 oz); 3 tablespoons of olive oil; 1 medium onion, chopped; 3 tablespoons of all-purpose flour; 5 green onions, cut into small pieces; 4 cloves of garlic, minced; 2 cups of dry red wine; 2 1/2 cups of beef broth; 1 1/2 teaspoons of tomato paste; 5 sprigs of thyme, 1 bay leaf, and 1 celery stalk tied with kitchen twine; 250g of bacon, cut into thick strips then into 1 cm wide strips; 250g of mushrooms, cut into quarters; 20 small onions, peeled; chopped parsley for garnish

1
8 pieces of chicken (12 oz)
2
3 tablespoons of olive oil
3
1 medium onion, chopped
4
3 tablespoons of all-purpose flour
5
5 green onions, cut into small pieces
6
4 cloves of garlic, minced
7
2 cups of dry red wine
8
2 1/2 cups of beef broth
9
1 1/2 teaspoons of tomato paste
10
5 sprigs of thyme, 1 bay leaf, and 1 celery stalk tied with kitchen twine
11
250g of bacon, cut into thick strips then into 1 cm wide strips
12
250g of mushrooms, cut into quarters
13
20 small onions, peeled
14
chopped parsley for garnish

Ingredients

1
8 pieces of chicken (12 oz)
2
3 tablespoons of olive oil
3
1 medium onion, chopped
4
3 tablespoons of all-purpose flour
5
5 green onions, cut into small pieces
6
4 cloves of garlic, minced
7
2 cups of dry red wine
8
2 1/2 cups of beef broth
9
1 1/2 teaspoons of tomato paste
10
5 sprigs of thyme, 1 bay leaf, and 1 celery stalk tied with kitchen twine
11
250g of bacon, cut into thick strips then into 1 cm wide strips
12
250g of mushrooms, cut into quarters
13
20 small onions, peeled
14
chopped parsley for garnish

Directions

1
Dry the chicken pieces
2
Heat the olive oil in a large skillet
3
Brown the chicken pieces on both sides, about 6 minutes total
4
Remove the chicken from the skillet and set aside
5
Reduce heat to medium-low and add the chopped onion
6
Cook until the onion is golden brown, about 2-3 minutes
7
Dust the chicken with flour, shaking off any excess
8
Return the chicken to the skillet and cook for 1 minute
9
Ladle in the red wine, beef broth, tomato paste, tied herbs, salt, and pepper
10
Bring to a simmer and cook until the chicken is cooked through, about 30 minutes
11
Remove the chicken from the skillet and set aside
12
Simmer the sauce and skim off any excess fat
13
If the sauce is too thick, add a little water; if it's too thin, cook until reduced
14
Cook the white onions in boiling water until tender, about 5-7 minutes
15
Drain and set aside
16
Fry the bacon strips in a large skillet over medium heat until crispy
17
Remove with a slotted spoon and drain on paper towels
18
Reserve the bacon fat for cooking the mushrooms and onions
19
Cook the mushrooms and onions in the bacon fat until they're tender, about 5 minutes
20
Season with salt and pepper to taste
21
Combine the cooked chicken, mushrooms, onions, and bacon with the sauce
22
Reheat just before serving
23
Serves 6.