Chicken in Red Wine Sauce with Root Vegetables and Wilted Greens

Name: Chicken in Red Wine Sauce with Root Vegetables and Wilted Greens
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 Tbsp all purpose flour; 12 baby carrots, peeled; 2 teaspoons whole black peppercorns; 4 boneless chicken breast halves with skin; 2 Tbsps (1/4 stick) butter; 237 milliliters beef stock or canned beef broth; 4 chicken thighs with skin and bone; 473 milliliters dry red wine; 3 garlic cloves, minced; 4 servings Wilted Greens; 315 milliliters chicken stock or canned low-salt chicken broth; 6 Tbsps olive oil; 296 milliliters chopped onions; 227 grams medium parsnips (about , peeled, cut into 3x1/2x1/2-inch sticks; 6 larges fresh thyme sprigs

Chicken in Red Wine Sauce with Root Vegetables and Wilted Greens might be just the main course you are searching for. One portion of this dish contains approximately 47g of protein, 49g of fat, and a total of 825 calories. This recipe serves 4. This recipe covers 36% of your daily requirements of vitamins and minerals. If you have thyme sprigs, garlic cloves, peppercorns, and a few other ingredients on hand, you can make it. To use up the butter you could follow this main course with the Cinnamon Butter Cake as a dessert.

Instructions

Combine 3 tablespoons oil and next 7 ingredients in large bowl. Cover; refrigerate overnight, stirring occasionally. Using tongs, remove chicken from marinade.

Ingredients you will need

Marinade

Whole Chicken

Cooking Oil

Equipment you will use

Tongs

Bowl

Place chicken on paper towels and pat dry; sprinkle with salt. Reserve marinade.

Ingredients you will need

Marinade

Whole Chicken

Salt

Equipment you will use

Paper Towels

Heat remaining 3 tablespoons oil in heavy large pot over medium-high heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Pot

Add chicken breasts, skin side down, and cook until brown, about 3 minutes per side; transfer to plate.

Ingredients you will need

Chicken Breast

Add thighs to same pot, skin side down; cook until first side is brown, about 3 minutes.

Equipment you will use

Pot

Sprinkle with flour. Turn over and cook until second side is brown, about 3 minutes.

Ingredients you will need

All Purpose Flour

Add reserved marinade, 1 cup chicken stock and beef stock; bring to boil. Reduce heat to medium-low, cover and simmer until chicken thighs are almost tender, about 20 minutes.

Ingredients you will need

Chicken Thighs

Chicken Stock

Beef Stock

Marinade

Add chicken breasts. Cover and simmer until all chicken is tender and cooked through, about 12 minutes.

Ingredients you will need

Chicken Breast

Whole Chicken

Transfer chicken to large skillet. Boil sauce in pot until thick enough to coat spoon, about 15 minutes. Season sauce with salt and pepper; strain sauce over chicken. (Can be made 1 day ahead. Cool chicken slightly. Refrigerate uncovered until cold, then cover and keep chilled. Rewarm over low heat before serving.)

Ingredients you will need

Salt And Pepper

Whole Chicken

Sauce

Equipment you will use

Frying Pan

Pot

Melt butter in heavy medium skillet over medium-high heat.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Add carrots and parsnips and sauté 3 minutes, tossing to coat with butter.

Ingredients you will need

Parsnip

Carrot

Butter

Add remaining 1/3 cup chicken stock; bring to boil. Reduce heat to medium-low, cover and simmer until vegetables are just tender, about 10 minutes. Uncover; simmer until juices thicken to glaze, about 3 minutes.

Ingredients you will need

Chicken Stock

Vegetable