Angolan Chicken in Wine Sauce (Galinha-d'angola au jus de vin )

Name: Angolan Chicken in Wine Sauce (Galinha-d'angola au jus de vin )
Yield: 4
Ingredients: 1 medium Angolan chicken (1.5 kg); 1 tablespoon of salt; 1 bay leaf; 5 cloves of garlic, minced; 1 large onion (170 g), chopped; 2 tablespoons of butter; 2 tablespoons of olive oil; 1 cup of dry red wine (240 ml); 4 sprigs of rosemary, chopped; 2 cups of water (480 ml)

1
1 medium Angolan chicken (1.5 kg)
2
1 tablespoon of salt
3
1 bay leaf
4
5 cloves of garlic, minced
5
1 large onion (170 g), chopped
6
2 tablespoons of butter
7
2 tablespoons of olive oil
8
1 cup of dry red wine (240 ml)
9
4 sprigs of rosemary, chopped
10
2 cups of water (480 ml)

Ingredients

1
1 medium Angolan chicken (1.5 kg)
2
1 tablespoon of salt
3
1 bay leaf
4
5 cloves of garlic, minced
5
1 large onion (170 g), chopped
6
2 tablespoons of butter
7
2 tablespoons of olive oil
8
1 cup of dry red wine (240 ml)
9
4 sprigs of rosemary, chopped
10
2 cups of water (480 ml)

Directions

1
Season the chicken inside and out with salt, bay leaf, garlic, and onion. Reserve
2
In a large skillet, melt the butter over medium-high heat in olive oil
3
Add the chicken and cook, turning occasionally, until browned (about 15 minutes)
4
Add the wine and rosemary, cover the skillet, and simmer over low heat, adding water as needed, until the chicken is tender (about 30 minutes)
5
Remove from heat
6
Cut the chicken into serving pieces, place on a platter, spoon the sauce over the top, and serve
7
Cals: 750 per serving
8
Wine pairing suggestions: Chianti Classico '96 by Rocca delle Macie ($14.80) or Gemma Barbera d'Alba '96 ($24.80)