Chicken in red wine

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6 servings
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Poultry

By Food24 November 03 2009
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Ingredients (12)

10.00 chicken — pieces
sea salt and freshly ground black pepper
flour — cake, for rolling
5.00 pieces bacon — streaky
12.00 onions — small, halved
2.00 garlic — cloves, crushed
250.00 g mushrooms
250.00 ml wine — red
625.00 ml stock — chicken
70.00 g tomato paste
25.00 ml flour — cake, with water
2.00 bay leaves
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Method:

Season the chicken pieces well with salt and pepper. Roll in cake flour and fry in hot oil until browned. Remove from the pan and set aside.
Fry the bacon until crisp and remove from the pan. Fry the onions, garlic and mushrooms until brown and remove from the pan. Add the wine to the pan juices and simmer rapidly for a few minutes. Mix the stock and tomato paste and add. Thicken the sauce with the prepared cake flour paste and boil.
Return the chicken pieces and remaining ingredients to the pan and simmer until the chicken is tender.
Serve with rice.
Serves 6-8.



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