Chicken in Red Wine Sauce with Root Vegetables and Wilted Greens

103907

Course Main Dishes

Ingredients in this Recipe

1 1/3 cups chicken stock or canned low salt chicken broth
1 1/4 cups chopped onions
1 cup beef stock or canned beef broth
1 tablespoon all purpose flour
12 baby carrots, peeled
2 cups dry red wine
2 medium parsnips (about 8 ounces), peeled, cut into 3x1/2x1/2 inch sticks
2 tablespoons (1/4 stick) butter
2 teaspoons whole black peppercorns
3 garlic cloves, minced
4 boneless chicken breast halves with skin
4 chicken thighs with skin and bone
6 large fresh thyme sprigs
6 tablespoons olive oil

Recipe Preparation

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