CHICKEN RED WINE
(Serves 4-6)

THIS IS ONE OF THE BEST CHICKEN RECIPES EVER, IN MY OPINION. gp

1 SMALL CUBED PORK STEAK
1 SMALL, CUT UP CHICKEN, SKINNED
8 SMALL ONIONS-WHOLE
1/2 LBS. MUSHROOMS-SMALL OR QUARTERED.
2 T, BUTTER
2 C. BEEF BROTH
1 C. RED WINE
2 T. DIJON MUSTARD
1/4 C. CHOPPED PARSLEY
1 TSP. CORNSTARCH
1 TSP. WATER

 

BROWN PORK STEAK TO CRISPY. SET ASIDE.

ADD CHICKEN AND ONIONS TO PORK FAT AND COOK UNCOVERED ABOUT 20 MINUTES UNTIL EVERYTHING IS BROWNED.REMOVE
FROM HEAT.

IN ANOTHER PAN, COOK MUSHROOMS IN BUTTER UNTIL BROWNED AND ALL THE JUICE HAS EVAPORATED. ADD TO CHICKEN. SET ASIDE.

IN MUSHROOM PAN. COOK THE BEEF BROTH AT A ROLLING BOIL UNTIL REDUCED TO 1 C.
HAVE CHICKEN AND EVERYTHING ELSE IN THE ONE LARGE PAN. ADD RED WINE AND DIJON MUSTARD.
COOK OVER LOW HEAT, 30 MINUTES, UNTIL CHICKEN IS TENDER

REMOVE CHICKEN PIECES TO WARM SERVING PLATTER.
BRING LIQUID TO SIMMERING AGAIN AND ADD PARSLEY.

MIX CORNSTARCH AND WATER TOGETHER AND BLEND INTO JUICES.
POUR OVER MEAT AND SERVE EXTRA IN SMALL TUREEN.