CHICKEN IN PENMARA RED WINE SAUCE WITH ROOT VEGETABLES
AND WILTED CHEESE
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6 tablespoons olive oil
   
4 boneless chicken breast halves with skin   HOME
4 chicken thighs with skin and bone   FOOD MATCHING
2 cups Penmara red wine   PRINT FRIENDLY VERSION
1 1/4 cups chopped onions    
6 large fresh thyme sprigs    
3 garlic cloves, minced    
2 teaspoons whole black peppercorns    
1 tablespoon all purpose flour    
1 1/3 cups chicken stock or canned low-salt chicken broth    
1 cup beef stock or canned beef broth    
1 4- to 4 1/3-pound center-cut pork loin
   
2 tablespoons (1/4 stick) butter    
12 baby carrots, peeled    
2 medium parsnips (about 8 ounces), peeled, cut into 3x1/2x1/2-inch sticks Wilted Green
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