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CHICKEN IN WHITE WINE

CHICKEN IN WHITE WINE  image
Author
Mary Burke Porter
Parent ID

1 chicken (cut in pieces)
1 large onion (cut in smallish pieces)
Flour
Salt
1 bay leaf
Pepper
2 to 3 c. white wine
1 tsp. thyme
2 cloves garlic (crushed)
1 lb. mushrooms

Dredge chicken in flour, salt, pepper and thyme. Fry until golden. Put in large casserole. Pieces should not be on top of each other. Saute, the onion in butter until it’s transparent. Add the mushrooms and garlic and saute' until the mushrooms are brown but still firm. Add the vegetables, the bay leaf and some more thyme and almost cover with a dry white wine. Cover and cook for at least an hour and a half at 350 degrees.

You can make this the morning before a party and reheat for dinner. Or, you can put it in the refrigerator for a day or two and reheat later. This recipe should serve 4 generously.

OCR Text

1 chicken (cut in pieces)
1 large onion (cut in smallish pieces)
Flour
Salt
1 bay leaf
Pepper
2 to 3 c. white wine
1 tsp. thyme
2 cloves garlic (crushed)
1 lb. mushrooms

Dredge chicken in flour, salt, pepper and thyme. Fry until golden. Put in large casserole. Pieces should not be on top of each other. Saute, the onion in butter until it’s transparent. Add the mushrooms and garlic and saute' until the mushrooms are brown but still firm. Add the vegetables, the bay leaf and some more thyme and almost cover with a dry white wine. Cover and cook for at least an hour and a half at 350 degrees.

You can make this the morning before a party and reheat for dinner. Or, you can put it in the refrigerator for a day or two and reheat later. This recipe should serve 4 generously.

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Subjects
Poultry