Chicken with Merlot Sauce Print · Full Page · 4x6 · 3x5 Ingredients: 2 frying chickens, cut into pieces Salt black pepper 1/2 cup all-purpose flour 1/4 cup cooking oil 8 cloves garlic, minced 16 baby red or golden beets 16 baby red potatoes 5 baby turnips 10 baby carrots 4 baby artichokes 10 pearl onions (optional) 1/3 cup chopped parsley 3 cups Merlot or other dry red wine 1 cup chicken stock 1/4 cup hoisin sauce 2 tablespoons oyster sauce 1 tablespoon tomato paste 1/2 teaspoon Asian chile sauce 2 tablespoons finely chopped fresh rosemary Prep & Cook Time 60 minutes Servings Serves 4 as an entrée Ratings Ratings & Reviews (3) Directions: Advance Preparation: Rinse the chicken with cold water, then pat dry, cover, and refrigerate. Set the salt, pepper, and flour aside. Set the cooking oil and the garlic aside in separate containers. Scrub the beets, then cut off and discard their ends. Scrub the potatoes, turnips, and carrots. Cut each artichoke in half and scrape away the thistle. Wash, peel, and trim the onions. Cover and set the vegetables aside. Set aside parsley. In a small bowl, combine all ingredients for the sauce. All advance preparation may be completed up to 8 hours before you begin the final cooking steps. Final Cooking Steps: Place a 14-inch skillet or sauté pan over medium-high heat. Place the chicken on a baking sheet or on a piece of waxed or parchment paper. Season the chicken with a sprinkling of salt and black pepper, then flour the chicken on all sides. Shake each piece to remove all excess flour. Add the cooking oil to the pan, and when it becomes hot, add the chicken, skin side up. Regulating the heat so that the oil sizzles but never smokes, cook the chicken on both sides until golden, a total of about 8 minutes. Remove the chicken from the pan. Pour out all but 2 tablespoons of the oil. Add the garlic and sauté for 15 seconds; then return the chicken, skin side up, to the pan. Add the root vegetables and pour in the wine mixture. Bring the mixture to a low boil, reduce the heat to simmer, cover the pan, and simmer the chicken for about 15 minutes. The chicken is done when an instant-read meat thermometer registers 170 degree when inserted deeply into a chicken thigh and the juices run clear when the chicken is pierced with a fork. Transfer the chicken to a heated serving platter or 4 heated dinner plates. Taste the root vegetables. If not tender, continue simmering in the sauce. When tender, remove the pan from the heat. Dab up all oil floating on the sauce with strips of paper towels. Taste and adjust the sauce's seasoning . Spoon the sauce and vegetables around the chicken, sprinkle with the chopped parsley, and serve at once. Suggested Accompaniments: Grilled polenta, Southwest Caesar salad, and hot apple crumble

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