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Category: Entrée

Title: Poulet De Chaunac


2 chicken breasts
2 Shallots, or 1 small onion
2 T soy sauce
3 cups dry red wine
black pepper
8-10 mushrooms
1 T butter
1 T olive oil
1 t cornstarch


  1. Remove the skin from the chicken and discard any visible fat.
  2. With a sharp knife, split and seperate each breast, discarding the pointed cartilaginous bone in the center.
  3. Place in a medium-size roasting pan with the shallots.
  4. Pour the soy sauce and 2 cups of the wine over the chicken and add 2 T of water.
  5. Season with black pepper and place in a preheated oven at 350°F for 35 minutes, turning twice.
  6. Remove from the pan and place on a warmed serving dish.
  7. Saute the mushrooms in a frying pan with the butter and olive oil.
  8. Add the pan juices and shallots to the mshrooms and sufficient wine to make approximately 1 cup of sauce.
  9. In a teacup mix the cornstarch with 1/4 cup of water.
  10. Mix thoroughly to avoid lumps, then add to the sauce in the frying pan.
  11. Bring to a boil, stirring constantly as it thickens.
  12. Place chicken on preheated plates with mashed potatoes and green beans.
  13. Pour over the sauce and serve immediately.


Provided by Buckingham Valley Vineyards, Pennsylvania.

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