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

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

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Marchand de Vin Sauce

Ingredients

Method

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