May 11, 2015
Comfort Food, Dinner, Main Dish,
Poultry, Chicken, Alcohol, Fruit, Tomato, French, Entertaining, Fall/Autumn, Father's Day, Sunday Dinner, Winter, Stove Top, High Protein, Low Carbohydrate, Non-Dairy, Wine more
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"From Madame Fernande Garvin of the Bordeaux Wine Information Bureau. Adapted from The New York Times Cookbook."
Melt 1 teaspoon butter and lightly sautee mushrooms. Remove and set aside.
Melt remaining butter.
Add garlic and cook about 1 minute. Remove and set aside.
Coat chicken with 1/2 cup flour.
Season with salt and pepper.
Heat oil in a heavy skillet.
Add chicken and brown on all sides.
Cover and cook over low heat for 25 minutes.
Drain oil from skillet.
Add tomatoes and bring to a boil.
Add enough water to the remaining flour to make a paste.
Stir into tomatoes and cook, stirring, until thickened.
Add wine, mushrooms and garlic.
Cover and simmer until chicken is tender, about 20 minutes longer.
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Ya, this is totally a five star recipe all the way! From the first bite to the leftovers the following day, this Chicken Bordeaux recipe will definitely be a go to recipe :) Loved it!