Dining Car
Amtrak
Chicken in Burgundy Creole Sauce
Before You Begin
You’ll need:
Large skillet, deep oven safe braising pan, small saucepan
Preheat:
oven to 350F
¼ cup
butter ½ cup chopped
celery
3 half-chickens,
quartered 2 cups Creole sauce
½ cup chopped
carrots 2 to 3 whole garlic cloves
½ cup chopped
onion ¾ cup Burgundy wine,
divided
½ cup chopped
green pepper salt and pepper to taste
In a large
skillet over high heat, melt butter and sauté chicken pieces
until nicely browned, 2 to 3 minutes per side, turning once.
Remove chicken, reduce heat to medium-high, and add carrots,
onion, green pepper, and celery. Sauté vegetables about 5
minutes to lightly brown, stirring occasionally. In a deep
oven-safe braising pan, combine Creole sauce, sautéed
vegetables, garlic, ½ cup Burgundy, salt, and pepper. Nestle
chicken pieces into sauce. Cover pan with aluminum foil, sealing
edges all around. Place in 350 F oven until vegetables are very
soft, approximately 45 to 60 minutes.
Remove 2 caps
sauce to a small saucepan. Cover and return chicken in remaining
sauce to oven to cook a total of 1 ½ hours. Meanwhile, over
medium-high heat, add ¼ cup Burgundy to removed sauce to create
a deep red color. Bring just to a boil, reduce heat, and simmer
to thicken until sauce sticks to the spoon. Strain thickened
sauce one or two times, until clear.
To serve, pour ¼
cup thicken sauce on individual plate and arrange chicken pieces
over. Accompany with roasted potatoes and with medley of steamed
green beans and diamond-cut yellow pepper to one side, and
julienne-cut carrots and cauliflower florets to the other.