DRUNKEN CHICKEN IN RED WINE SAUCE
- Chicken thighs or Chicken breast (2-4)
- 2-3 slices of bacon chopped
- 1 onion chopped
- ½ leek chopped (optional)
- ¼ cup Refine flour
- Grounded pepper
- 2-3 carrots, sliced
- 2-3 stalks of celery
- 1 clove of garlic chopped
- 1 cup chicken broth or water
- 1 ½ cup Red wine
- 15-20gm rosemary
- 2-3 sprigs of fresh thyme
- 1 bay leaf
- salt to taste
Brown bacon pieces in a handi or bottom vessel then add onions and leek for a few minutes, stirring often. Remove from pan, leave as much bacon grease as possible. Add the chicken broth ,red wine and the rest of the vegetables
Tie the rosemary and thyme together with kitchen string. You may also use dried herbs, about ½ teaspoon of each place in a cheesecloth bag or muslin cloth.
Put all herbs in the pan. Place a lid on the pan and simmer for 30 or more minutes. Taste and adjust seasonings. If a thicker sauce is desired, mix one tablespoon of flour with three tablespoons of liquids (slury) and add it to the pan, stirring to blend. Simmer a few minutes to thicken.
Mix flour, salt and pepper on a plate and coat the chicken thighs with it. Brown the chicken on both sides in the hot oiled pan. As the chicken turns into golden brown colour remove it.
Place the chicken on a plate and pour the hot red wine sauce on it, garnish it with rosemary or coriander leaves.