Marchand de Vin Sauce

Preparation info
  • Yield: about

    1¾ cups

    • Difficulty


Appears in
Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

  • About


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


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