Poulet au Vin

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4
Servings

75m
Prep Time

70m
Cook Time

2h 25m
Ready In

Recipe: #34484

March 10, 2020

Categories: Dinner, Main Dish, Poultry, Chicken, Vegetables, Garlic, Onions, French, Oven Bake, Gluten-Free, Bone-in Pieces more

recipe by:
JoanWagnerTeller

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recipe by:
JoanWagnerTeller

"Good with the pan sauce poured over the rice as well as on the chicken. Shallots give more flavorful results than scallions."

Original recipe yields 4 servings

Metric US

Ingredients

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3 pounds bone-in chicken breasts (split)
¼ cup butter (or less)
8 small green onions (scallions or shallots, chopped fine)
1 garlic clove, chopped fine

1 cup wine (chablis or other dry white wine sauterne, e.g.)
½ teaspoon freshly ground black pepper
2 cups cooked rice (hot boiled or steamed rice)

Nutritional

Serving Size: 1 (650.2 g)
Calories 835.5
Total Fat - 24.5 g
Saturated Fat - 10.9 g
Cholesterol - 319.7 mg
Sodium - 379.3 mg
Total Carbohydrate - 35.3 g
Dietary Fiber - 2.9 g
Sugars - 7 g
Protein - 109.3 g
Calcium - 137.3 mg
Iron - 6 mg
Vitamin C - 19.6 mg
Thiamin - 0.4 mg

Step 1

Melt butter in skillet till sizzling and brown chicken well on both sides.

Step 2

Transfer chicken to casserole.

Step 3

Sprinkle with onion and garlic, freshly ground pepper.

Step 4

Add wine to butter in the skillet, heat and stir till well blended.

Step 5

Pour over chicken, cover, and bake at 350' F. for 45 minutes to 1 hour or till tender.

Step 6

Baste occasionally with pan liquid.

Tips & Variations

No special items needed.

Tags : Dinner Main Dish

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