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Chicken with Red Wine Broth Recipe

Chicken with Red Wine Broth Recipe

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Ingredients

Count

Nutrition

2576

Calories

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Ingredients:

Serving

4 lb chicken drumsticks, skinned
2 large carrots , halved lengthwise and cut into 2-inch pieces
1 large onion, quartered
cooking spray
2 (750-ml) bottles zinfandel or other full-bodied red wine, divided
7 thyme sprigs
1 bunch parsley stems
1 bay leaf
1 (3 1/2-lb) whole chicken, quartered and skinned
3 1/2 cups quartered cremini mushrooms (about 10 oz)
1 tbsp all-purpose flour
1 tbsp butter, softened
3/4 tsp salt
1/2 tsp freshly ground black pepper
2 tbsp chopped fresh parsley

Directions:

Preheat oven to 450°.
To prepare broth, arrange chicken drumsticks, carrots, and onion in a single layer in the bottom of 2 broiler pans or roasting pans coated with cooking spray. Bake at 450° for 30 minutes. Turn chicken over; rotate pans on oven racks. Bake 30 minutes or until browned.
Transfer chicken and vegetables to a 6-quart stockpot. Carefully discard drippings from broiler pans, leaving browned bits. Place 1 broiler pan on stovetop; add 2 cups wine to pan. Bring to a boil over medium-high heat. Reduce heat; simmer 2 minutes, scraping pan to loosen browned bits. Carefully pour contents of broiler pan into stockpot. Repeat procedure with remaining broiler pan and 2 cups wine.
Add remaining wine, thyme, parsley, and bay leaf to stockpot; bring to a simmer over medium-high heat. Reduce heat to low, and simmer gently 2 hours, skimming foam and fat from the surface occasionally. Strain broth through a fine sieve into a large bowl. Discard solids. Cover and chill broth for 8 hours or overnight. Skim solidified fat from surface of broth; discard fat.
To prepare chicken, heat a large saucepan over medium-high heat. Coat pan with cooking spray. Add chicken quarters to pan; cook 5 minutes on each side or until browned. Remove chicken from pan. Wipe drippings from pan with paper towels. Add chicken quarters, mushrooms, and broth to pan; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until chicken is done. Remove chicken from pan; cover and keep warm.
Simmer broth mixture until liquid is reduced to about 1 1/2 cups (about 25 minutes). Combine flour and butter, stirring with a fork until a paste forms. Add flour mixture to pan, stirring with a whisk; simmer 4 minutes or until slightly thickened. Stir in salt and pepper. Spoon sauce over chicken; sprinkle with parsley.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	2576.43 Kcal (10787 kJ)
Calories from fat	2268.7 Kcal
		% Daily Value*
Total Fat	252.08g	388%
Cholesterol	602.2mg	201%
Sodium	757.82mg	32%
Potassium	1178.85mg	25%
Total Carbs	17.31g	6%
Sugars	3.32g	13%
Dietary Fiber	2.03g	8%
Protein	60.52g	121%
Vitamin C	7.7mg	13%
Vitamin A	0.4mg	13%
Iron	101.5mg	564%
Calcium	110.8mg	11%

Amount Per 100 g
Calories	357.73 Kcal (1498 kJ)
Calories from fat	315 Kcal
		% Daily Value*
Total Fat	35g	388%
Cholesterol	83.61mg	201%
Sodium	105.22mg	32%
Potassium	163.68mg	25%
Total Carbs	2.4g	6%
Sugars	0.46g	13%
Dietary Fiber	0.28g	8%
Protein	8.4g	121%
Vitamin C	1.1mg	13%
Vitamin A	0.1mg	13%
Iron	14.1mg	564%
Calcium	15.4mg	11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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