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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 6 |
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I got this from my SIL. I had never tasted chicken so good. It was a recipe from the California Winemakers Association. It's a very forgiving recipe. I've used apple juice in place of the wine. It's not quite as good, but acceptable. Ingredients:
2 1/2-3 lbs chicken parts, rinsed and dried |
1/2 cup flour, seasoned with |
salt and pepper |
8 tablespoons butter or 8 tablespoons margarine, divided |
2 tablespoons flour |
3/4 cup chicken broth, canned or 3/4 cup bouillon, or homemade |
1/2 cup dry white wine or 1/2 cup white zinfandel wine |
1/4 cup thinly sliced green onion |
1/2 cup sliced fresh mushrooms, sauteed in |
2 tablespoons butter |
1 (9 ounce) package artichoke hearts, cooked according to package directions |
Directions:
1. Coat chicken with seasoned flour.
2. Melt 4 tablespoons butter in shallow baking dish.
3. Put chicken in pan, skin side down; bake, uncovered at 350°F for 45 minutes (or until almost tender).
4. Meanwhile, melt 2 tablespoons butter in saucepan and sauté mushrooms.
5. When cooked and the liquid is mostly reabsorbed, add 2 more tablespoons of butter.
6. Stir in flour.
7. Add bouillon and wine, cook, stirring constantly, until thick and smooth.
8. Remove chicken from oven.
9. Turn pieces over.
10. Sprinkle with onions, mushrooms and artichokes.
11. (Thinly sliced water chestnuts or halved cherry tomatoes may also be used). Pour over sauce.
12. Return to oven.
13. Reduce heat to 325°F.
14. Bake 20 to 30 minutes longer.
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