Marchand de Vin Sauce

Name: Marchand de Vin Sauce
Yield: Yield: about 1¾ cups.
Cuisine: United States
Ingredients: 4 sprigs fresh parsley; 1½ cups beef broth; ¼ teaspoon dried thyme; 1 bay leaf; 2 cups dry red wine; Salt to taste, if desired; ½ teaspoon finely minced garlic; 12 peppercorns, crushed; 1 tablespoon corn, peanut, or vegetable oil; 3 tablespoons flour; ¼ cup finely chopped shallots; 1 pound bony chicken parts, such as backs, necks, and wings; ¼ cup finely chopped celery; ¼ cup finely chopped carrots; ⅓ cup finely chopped onion; 2 tablespoons butter

Preparation info

Yield: about
1¾ cups
.

Difficulty
Medium

Appears in

Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

About

Ingredients

1 pound bony chicken parts, such as backs, necks, and wings
1 tablespoon corn, peanut, or vegetable oil

Americas
United States
Lunch

Method

Chop the chicken parts into 2-inch pieces.
Heat the oil in a heavy kettle. Add the chicken pieces and cook, stirring, about 20 minutes, or until thoroughly browned.
Add the onion, shallots, celery, c