Poulet au Vin
Recipe: #34484
March 10, 2020
Categories: Chicken, Garlic, Onions, French Oven Bake, Gluten-Free, Bone-in Pieces, Chicken Dinner, more
"Good with the pan sauce poured over the rice as well as on the chicken. Shallots give more flavorful results than scallions."
Original is 4 servings
Ingredients
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 by Step Method
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
No special items needed.
0 Reviews
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