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Ingredients

Vegetable oil

1 tablespoon

Whole chicken

1 (4 pound), cut into pieces

Salt

1 teaspoon

Ground black pepper

¼ teaspoon

Garlic powder

¼ teaspoon

Red wine

 1 ½ cups

Chicken stock

1 ½ cups

Onion

 1

Cornstarch 1 tablespoon
Water ⅓ cup

Instructions

Step 1

Heat oil in a large skillet over medium high heat. Season chicken parts with salt, pepper and garlic powder and saute until lightly browned, about 5 to 7 minutes.

Step 2

Place wine in a shallow dish or bowl. Dip chicken pieces into wine, one at a time, and return to skillet. Add any remaining wine, stock and onions, stir together and reduce heat to medium.

Step 3

Cover skillet and cook for 30 minutes or until chicken is cooked through and no longer pink inside. In a small bowl, mix together cornstarch and water and add mixture to sauce to thicken; cook an additional 2 to 3 minutes and serve.

Nutrition

Serving size 8
Calories 344

Fat

17.9g

Carbohydrates

3.7g

Protein 31.8g
Cholesterol 99.8mg
Sodium 497.6mg

Ingredients

Vegetable oil

1 tablespoon

Whole chicken

1 (4 pound), cut into pieces

Salt

1 teaspoon

Ground black pepper

¼ teaspoon

Garlic powder

¼ teaspoon

Red wine

 1 ½ cups

Chicken stock

1 ½ cups

Onion

 1

Cornstarch 1 tablespoon
Water ⅓ cup

Instructions

Step 1

Heat oil in a large skillet over medium high heat. Season chicken parts with salt, pepper and garlic powder and saute until lightly browned, about 5 to 7 minutes.

Step 2

Place wine in a shallow dish or bowl. Dip chicken pieces into wine, one at a time, and return to skillet. Add any remaining wine, stock and onions, stir together and reduce heat to medium.

Step 3

Cover skillet and cook for 30 minutes or until chicken is cooked through and no longer pink inside. In a small bowl, mix together cornstarch and water and add mixture to sauce to thicken; cook an additional 2 to 3 minutes and serve.

Nutrition

Serving size 8
Calories 344

Fat

17.9g

Carbohydrates

3.7g

Protein 31.8g
Cholesterol 99.8mg
Sodium 497.6mg

Ingredients

Vegetable oil

1 tablespoon

Whole chicken

1 (4 pound), cut into pieces

Salt

1 teaspoon

Ground black pepper

¼ teaspoon

Garlic powder

¼ teaspoon

Red wine

 1 ½ cups

Chicken stock

1 ½ cups

Onion

 1

Cornstarch 1 tablespoon
Water ⅓ cup

Instructions

Step 1

Heat oil in a large skillet over medium high heat. Season chicken parts with salt, pepper and garlic powder and saute until lightly browned, about 5 to 7 minutes.

Step 2

Place wine in a shallow dish or bowl. Dip chicken pieces into wine, one at a time, and return to skillet. Add any remaining wine, stock and onions, stir together and reduce heat to medium.

Step 3

Cover skillet and cook for 30 minutes or until chicken is cooked through and no longer pink inside. In a small bowl, mix together cornstarch and water and add mixture to sauce to thicken; cook an additional 2 to 3 minutes and serve.

Nutrition

Serving size 8
Calories 344

Fat

17.9g

Carbohydrates

3.7g

Protein 31.8g
Cholesterol 99.8mg
Sodium 497.6mg