Baby Chicken With Red Wine Sauce Recipe

1. 1

   Preheat an oven to 350 degrees.

2. 2

   Remove the first two wing joints and the backbone from the chickens or possibly hens and butterfy (flatten).

3. 3

   Heat the extra virgin olive oil in a large, deep skillet.

4. 4

   Season the chicken with salt and pepper, and brown well on both sides before removing and placing in an ovenproof casserole.

5. 5

   To the skillet in that you cooked the chicken, add in the onions, carrots, turnips, thyme, and garlic, and saute/fry till the vegetables begin to wilt.

6. 6

   Add in the red wine, plum tomatoes, and chicken stock to the vegetables, and cook for 10 min over medium heat.

7. 7

   Pour the vegetable mix over the chicken in the heatproof casserole and simmer, covered, for 45 min.

8. 8

   When the chicken has finished cooking, add in the cooked, crumbled bacon to the casserole, and serve.

9. 9

   This recipe yields 4 servings.

* Per serving · 4 servings · Values may vary.

No additional tips available.