Chicken Breasts with Red Wine and Mustard Sauce
- ACTIVE: 20 MIN
- TOTAL TIME: 1 HR 40 MIN
- SERVINGS: 4
- 2 unpeeled medium Vidalia onions, halved
- 1 pound small red potatoes
- 1 bottle (750 ml) dry red wine
- 2 tablespoons extra-virgin olive oil
- 2 bay leaves
- Salt and freshly ground pepper
- 1/4 cup grainy mustard
- 2 tablespoons unsulfured molasses
- Four 6-ounce skinless, boneless chicken breast halves
- 1/4 cup chopped parsley
- Preheat the oven to 325°. On half of a heavy-duty 2-by-1 1/2-foot sheet of foil, mound the onions and potatoes. Add 1/4 cup of the wine, the olive oil and bay leaves and season with salt and pepper. Fold the foil over the vegetables; seal the edges. Transfer to a rimmed baking sheet and bake for about 1 hour and 20 minutes, or until the vegetables are tender. Peel and slice the onions.
- Meanwhile, in a medium saucepan, simmer the remaining 3 cups of wine with the mustard and molasses over moderately low heat, stirring, until reduced to 1/2 cup, about 35 minutes. Season with salt and pepper.
- Season the chicken with salt and pepper. Put in a steamer basket, cover and steam over moderate heat for 8 minutes.
- Reheat the sauce. Spoon the vegetables onto plates, discarding the bay leaves. Set the chicken breasts alongside and spoon the sauce over them. Sprinkle with the parsley and serve.
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Congratulations to Mei Lin, winner of Top Chef Season 12.