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Chicken In Wine
one 4 pound chicken, cut into serving pieces
2 tablespoons of olive oil
1 onion, chopped
1/4 teaspoon of salt
freshly ground pepper
1 tablespoon of flour
3/4 cup of dry white wine
1 tablespoon of tomato paste
1 cup of hot beef bouillon
1/2 cup of vinegar
2 anchovy fillets, chopped fine
2 small gherkins, chopped fine
1 tablespoon of finely chopped capers
1 small clove garlic, mashed
1 tablespoon of minced parsley
In a 2 - 2 1/2 quart casserole, brown the chicken pieces in the
olive oil, add onion toward the end of the browning, and
cook until golden. Season with salt and pepper and sprinkle with
flour. Add wine. Cook until wine evaporates. Add tomato paste
and bouillon. Cook over low heat 50 - 60 minutes, until chicken
is done and sauce concentrated. Put vinegar in a small pan and
cook until it is reduced by half. Put anchovies, gherkins,
capers, garlic and parsley into the vinegar and let stand for 5
minutes. Pour over chicken and serve at once. Serves 4 |
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