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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This came from Sandra Lee Semi-Homemade. I have not tried this, just posting for safe keeping. Ingredients:
3 lbs meaty chicken pieces (breast halves, thighs, and drumsticks) |
1/2 cup hellmann's mayonnaise |
1 tablespoon herbs, rub (mccormick french herb roasting rub) |
1/2 teaspoon lawry's garlic salt |
4 large shallots, peeled and sliced |
1 tablespoon extra virgin olive oil |
2 cups dry white wine |
1/2 cup heavy cream |
1 5/8 ounces knorr garlic and herb sauce mix |
salt |
ground black pepper |
Directions:
1. Preheat oven to 375.
2. In a bowl, stir together mayonnaise, herb rub, and garlic salt; liberally brush over chicken pieces. Place chicken in a shallow roasting pan. Toss sliced shallots with olive oil and scatter around chicken.
3. Roast for 45-55 minutes or until chicken is no longer pink at the bone and juices run clear. Transfer chicken to a serving platter; loosely tent with foil to keep warm. Leave shallots in roasting pan.
4. Place roasting pan on range top over medium-high heat. Deglaze pan with wine and reduce by half. Stir in cream and sauce mix. Bring to a boil; reduce heat. Simmer about 3 minutes or until thickened, stirring occasionally. Season to taste with salt and pepper. Arrange chicken on a serving platter. Spoon hot sauce over chicken.
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