Recipe by Countrywife
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.
Top Review by BoxO'Wine
this was delicious. I used boneless chicken breasts, chardonnay, about 1 cup sliced mushrooms, and canned artichoke hearts. the sliced green onions (scallions) were a nice touch. i let it cook about 15 mins longer than the recipe stated because we werent quite ready to have dinner. No problem. thanks for a great recipe.
- 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 See How It's Made
- Coat chicken with seasoned flour.
- Melt 4 tablespoons butter in shallow baking dish.
- Put chicken in pan, skin side down; bake, uncovered at 350°F for 45 minutes (or until almost tender).
- Meanwhile, melt 2 tablespoons butter in saucepan and sauté mushrooms.
- When cooked and the liquid is mostly reabsorbed, add 2 more tablespoons of butter.
- Stir in flour.
- Add bouillon and wine, cook, stirring constantly, until thick and smooth.
- Remove chicken from oven.
- Turn pieces over.
- Sprinkle with onions, mushrooms and artichokes.
- (Thinly sliced water chestnuts or halved cherry tomatoes may also be used). Pour over sauce.
- Return to oven.
- Reduce heat to 325°F.
- Bake 20 to 30 minutes longer.