Poussin with Red Wine Sauce

Title:
Poussin with Red Wine Sauce

Yield:
1 Servings

Categories:
Chef,
Jour




Ingredients:





     3 tb Pure olive oil


     4 sm Spring chickens, 12 - 16


          -ounces each, split in half


          -down the back


          Salt and freshly ground


          -black pepper


     1 c  Pearl onions


   1/2 c  Diced carrots


   1/2 c  Diced turnips


     2 tb Dried thyme


     1 c  Dry white wine


   1/2 c  Canned plum tomatoes,


          -drained and crushed


     2 c  Chicken stock


   1/4 c  Crumbled crisp-fried bacon






 Preheat oven to 350 degrees. Heat the olive oil in a large, deep skillet.


 Season the chicken halves with the salt and pepper, and brown well on both


 sides before removing and placing in an ovenproof casserole. To the skillet


 in which you cooked the chicken, add the onions, carrots, turnips, thyme,


 and garlic and saute until the vegetables begin to wilt. Add the red wine,


 plum tomatoes, and chicken stock to the vegetables, and cook 10 minutes


 over medium heat. Pour the vegetable mixture over the chicken in the


 overproof casserole and bake 1 1/4 hours. When the chicken has finished


 baking, add the cooked, crumbled bacon to the casserole. Serve. Yield: 4


 servings


 


 Recipe by: CHEF DU JOUR MICHAEL LOMONACO SHOW #DJ9135 Posted to MM-Recipes


 Digest V4 #090 by "Ed Bauman" 
on Mar 31, 97