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6 tablespoons olive oil
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| 4 boneless chicken breast halves with skin |
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HOME |
| 4 chicken thighs with skin and bone |
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FOOD MATCHING |
| 2 cups Penmara red wine |
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PRINT FRIENDLY VERSION |
| 1 1/4 cups chopped onions |
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| 6 large fresh thyme sprigs |
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| 3 garlic cloves, minced |
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| 2 teaspoons whole black peppercorns |
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| 1 tablespoon all purpose flour |
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| 1 1/3 cups chicken stock or canned low-salt chicken broth |
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| 1 cup beef stock or canned beef broth |
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1 4- to 4 1/3-pound center-cut pork loin
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| 2 tablespoons (1/4 stick) butter |
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| 12 baby carrots, peeled |
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| 2 medium parsnips (about 8 ounces), peeled, cut into 3x1/2x1/2-inch sticks Wilted Green |
