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 |