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Chicken in red wine

Recipe from: 6/12/1995 12:00:00 AM
Ingredients 12
Servings 6


  • 10
    chicken pieces
  • salt and freshly ground black pepper
  • cake flour for rolling
  • 5
    streaky bacon
  • 12
    small onions, halved
  • 2
    cloves garlic, crushed
  • 250
    fresh mushrooms, wiped clean
  • 250
    red wine
  • 625
    chicken stock
  • 70
    tomato paste
  • 25
    cake flour, blended with water to form a smooth paste
  • 2
    bay leaves


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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