Chicken Bordeaux Food
CHICKEN BORDEAUX
From Madame Fernande Garvin of the Bordeaux Wine Information Bureau. Adapted from The New York Times Cookbook.
Provided by Chocolatl
Categories Chicken
Time 1h
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 463.1, Fat 32.1, SaturatedFat 7.3, Cholesterol 88.8, Sodium 425.4, Carbohydrate 11.8, Fiber 0.7, Sugar 1.3, Protein 23.2
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- In a large skillet, melt the butter and saute the mushrooms. Add the garlic and cook for an additional minute, until garlic is fragrant. Remove and set aside.
- In the same skillet, heat the oil over medium-high heat. Season the flour with salt and pepper. Coat the chicken with the flour, reserving the remainder of the flour. Add chicken and brown on all sides.
- Cover and cook over low heat for 25 minutes, then drain the oil from the skillet. Push chicken aside and add the tomatoes, crushing as they’re added and tomato juice and heat through.
- Mix the water with the flour to form a slurry and add to the tomatoes in the pan, stirring to blend and cooking enough to thicken the mixture. Whisk in the wine, then add the mushroom/garlic mixture along with any juices they’ve let out. Move everything around to distribute evenly. Cover and simmer another 20 minutes or so, or until the chicken is tender.
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