Poulet au Vin

4
Servings
75m
Prep Time
70m
Cook Time
2h 25m
Ready In


"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
OK

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.

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