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Fowl & Poultry
Wine Poultry

James's Chicken Thighs In Red Wine Sauce 

Yield: 4

Ingredients 

      1 sm brown onion
      1    stick celery
      2 md carrots
     12 sm mushrooms
      1    lean slice bacon
      8 sm chicken thighs; skinned
      1    a little plain flour to coat - the chicken
      1 tb peanut oil; about
      1 tb brandy
    3/4 c  red wine
      1 c  chicken stock
      1    clove garlic; crushed
    1/2 c  bottled or home made Italian - tomato; sauce
      1 sm bay leaf
      1    freshly ground black pepper
      1 c  shelled peas; about
      1 tb chopped parsley

Instructions

Peel onion and celery and dice finely. Wash mushrooms. Peel carrots and cut
into bite sized pieces. Cut bacon into small strips.

Coat chicken thighs with a little flour.

Heat two medium sized saucepans with 1/2 tbsp oil in each. In one pan, fry
onion and celery for three to four minutes on medium heat. In the second
pan,
fry bacon for two minutes. Transfer bacon to a bowl. To the empty pan, add
chicken thighs to brown. Transfer chicken to the pan containing the celery
and
onion and in the empty saucepan cook mushrooms on high heat for about five
minutes. Transfer mushrooms to bowl.

Add brandy to the empty pan and bring to the boil. Add wine, stock and
garlic
and return to the boil before adding tomato sauce. Pour this liquid over
chicken and stir well, adding bay leaf and seasoning with a little pepper.
Add
carrot to pan, stir in, cover and cook for about 25 minutes.

Stir in peas and cook uncovered for a further 10 minutes. Add bacon
mushrooms
and chopped parsley. Stir through to reheat and serve.