Young Chicken with Red Wine Sauce

Young Chicken with Red Wine Sauce

Young Chicken with Red Wine Sauce

September 16, 2018
: 4 servings

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Ingredients
  • 3 tablespoons extra-virgin olive oil
  • 2 young chickens or Cornish hens 12 to 16 ounces each, first two wing joints removed, backbone removed and butterflied (flattened)
  • Kosher salt and black pepper to taste
  • 1 cup pearl onions, peeled
  • 1/2 cup diced carrots
  • 1/2 cup diced turnips
  • 2 tablespoons dried thyme
  • 4 cloves garlic, crushed
  • 1 cup dry red wine
  • 1/2 cup canned plum tomatoes, drained and crushed
  • 2 cups chicken stock
  • 1/4 cup crumbled crisp cooked bacon
Directions
  • Step 1 Preheat an oven to 350 degrees F.
  • Step 2 Heat the olive oil in a large, deep skillet.
  • Step 3 Season the chicken with salt and pepper, and brown well on both sides before removing and placing in an ovenproof casserole.
  • Step 4 To the skillet in which you cooked the chicken, add the onions, carrots, turnips, thyme, and garlic, and sauté until the vegetables begin to wilt.
  • Step 5 Add the red wine, plum tomatoes, and chicken stock to the vegetables, and cook for 10 minutes over medium heat.
  • Step 6 Pour the vegetable mixture over the chicken in the heatproof casserole and simmer, covered, for 45 minutes.
  • Step 7 When the chicken has finished cooking, add the cooked, crumbled bacon to the casserole, and serve.

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