Baked Chicken With Wine

Name: Baked Chicken With Wine
Prep time: 20 min
Cook time: 1 h 20 min
Total time: 1 h 40 min
Yield: 6 serving(s)
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

Submitted 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."

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Ready In:: 1hr 40mins
Ingredients:: 11
Serves:: 6

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

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.

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Reviews

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.

BoxOWine
This was very good. However, I might skip step two and just brown the chicken in a skillet first. The skin did not crisp up as much as I would have liked. the flavor was wonderful.

moxxy

RECIPE SUBMITTED BY

Countrywife

Sacramento, Ca

I've been cooking for over 45 years now. First I made Jello pudding. Next I learned how to make cream sauce. I still like creamed tuna over toast, rice or mashed potatoes. Many years ago I found a greeting card that said "When I retire I'm going to move to a big house in the country and live with a lot of cats...I've already got a start on the cats." I bought the store's entire stock and sent them to EVERYBODY! Well, now I'm retired, I live in a regular sized house in the country (on about 80 acres), I have a bunch of cats and feed a lot of other critters. There's a mini pig (she's still pretty big),a lop-eared rabbit, a vole who moved in under the stove, a huge flock of chickens, loads of songbirds, an opossum behind the barn(who sneaks in to eat), herons in the spring, pacific tree frogs, and the occasional coyote. We're even in the territory of a couple of golden eagles who stop by a couple of times a year. That's a chicken on my shoulder. JC (Junior Chicken). How he ended up as an indoor chicken is a long, complicated story. JC never learned to crow right. Maybe it was being deprived of role models in his formative months.

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