Prep 10 mins
Cook 45 mins
A delicious, old-fashioned splurge. I serve this with very buttery mashed potatoes.
- 1 1⁄2 tablespoons butter
- 1 (3 1/2 lb) chicken, quartered
- 2 large onions, sliced
- 3⁄4 cup dry white wine
- 2 bay leaves
- 1 (14 1/2 ounce) can chicken broth
- 3 tablespoons all-purpose flour
- 3 tablespoons water
- 1⁄4 cup whipping cream
- 1⁄4 teaspoon ground mace or 1⁄4 teaspoon nutmeg
- Melt butter in heavy large skillet over medium-high heat.
- Sprinkle both sides of chicken with salt, pepper and generous amount of paprika.
- Add to skillet and cook until beginning to color, turning occasionally, about 10 minutes.
- Transfer chicken to plate.
- Add onions to skillet, stir to coat with butter and scrape up any browned bits.
- Reduce heat, cover and cook until tender, stirring occasionally, about 15 minutes.
- Set chicken atop onions.
- Add wine and bay leaves to skillet.
- Increase heat and boil until most of wine evaporates and mixture is syrupy, about 8 minutes.
- Add broth; bring to boil.
- Reduce heat, cover and simmer until chicken is cooked through, turning occasionally, about 30 minutes.
- Transfer chicken to platter.
- Tent with foil.
- Mix flour and 3 tablespoons water in small bowl until smooth.
- Add to broth in skillet and mix until smooth.
- Add cream and mace.
- Boil until thickened to sauce consistency, stirring occasionally, about 8 minutes.
- Return chicken and simmer until heated through.
- Taste sauce and adjust seasonings.
Delicious smothered chicken! The wine and nutmeg really set it apart from others I've tried, I really like this one most of all.. Your suggestion to serve with 'very buttery mashed potatoes' is especially what drew me to this, lol.. This is a great comfort food, and my kids were going bonkers while it was cooking - the house smells fantastic when its cooking.. thanks for posting..
Exceptional and terrific comfort food, loved by all including my picky eaters. A must have for anyone's repetoire.