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Baby Chicken with Red Wine Sauce

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  • 3 tb Olive oil
  • 2 sm Baby chickens or Cornish hens; (12 to 16 oz ea)
  • Salt; to taste
  • Freshly ground black pepper; to taste
  • 1 c Pearl onions; peeled
  • 1/2 c Diced carrots
  • 1/2 c Diced turnips
  • 2 tb Dried thyme
  • 3 Garlic cloves; crushed
  • 1 c Dry red wine
  • 1/2 c Canned plum tomatoes; drained, crushed
  • 2 c Chicken stock
  • 1/4 c Crumbled crisp-cooked bacon


Preheat an oven to 350 degrees. Remove the first two wing joints and the backbone from the chickens or hens and butterfy (flatten). Heat the olive oil in a large, deep skillet. Season the chicken with salt and pepper, and brown well on both sides before removing and placing in an ovenproof casserole. To the skillet in which you cooked the chicken, add the onions, carrots, turnips, thyme, and garlic, and saute until the vegetables begin to wilt. Add the red wine, plum tomatoes, and chicken stock to the vegetables, and cook for 10 minutes over medium heat. Pour the vegetable mixture over the chicken in the heatproof casserole and simmer, covered, for 45 minutes. When the chicken has finished cooking, add the cooked, crumbled bacon to the casserole, and serve. This recipe yields 4 servings.
Recipe Source: MICHAEL’S PLACE with Michael Lomonaco From the TV FOOD NETWORK - (Show # ML-1A01 broadcast 02-15-1997) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey -
Recipe by: Michael Lomonaco
Converted by MM_Buster v2.0l.