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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.