Stewed Chicken With Red Wine Sauce

Ingredients

• ¼ pound lean salt pork
• 1 cup peeled pearl onions
• ½ pound small whole mushrooms (cut into quarters if large)
• 2 tablespoons vegetable oil
• 1 3-pound chicken, cut into serving pieces
• Salt and freshly ground pepper to taste
• 2 tablespoons finely chopped shallots
• 2 tablespoons finely chopped onions
• 2 tablespoons finely chopped garlic
• 2 tablespoons flour
• 3 cups red wine, like Burgundy or Cotes du Rhone
• 2 sprigs fresh thyme or 1 teaspoon dried
• 1 bay leaf
• 4 sprigs fresh parsley

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    1150 calories; 81 grams fat; 23 grams saturated fat; 0 grams trans fat; 37 grams monounsaturated fat; 14 grams polyunsaturated fat; 13 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 67 grams protein; 279 milligrams cholesterol; 1010 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Cut the salt pork into small cubes, about 1/3 inch. Place in a skillet with the pearl onions, cover with water and bring to a boil. Cook for about 2 minutes and drain. Return the salt pork and the onions to the skillet, and cook over medium-high heat for 5 minutes until the cubes of lard start to brown. Discard the fat. Add the mushrooms, and cook for 5 minutes longer or until the mushrooms are lightly browned. Set aside.
2. Heat the oil in a heavy casserole or Dutch oven over medium-high heat. Sprinkle the chicken with salt and pepper to taste. Add the chicken pieces, skin side down, and cook until golden on one side, about 4 minutes. Cook on the reverse side about 3 minutes. Drain the fat.
3. Add the shallots, onions and garlic. Cook stirring for about 2 minutes. Add the flour, blend well. Add the wine, and bring to a boil to dissolve the brown particles that cling to the bottom and sides of the casserole. Add the onion, mushroom and pork mixture. Add the thyme, bay leaf and parsley. Check for seasoning, cover, and simmer for 20 to 30 minutes or until tender. Do not overcook. Remove bay leaf and serve with fine noodles.

About 1 hour