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Chicken in Wine


1/2 cup 125 ml All-purpose flour
1 tsp 5 ml Salt
1/4 tsp 1 ml Pepper
4 lbs. 1.8 kg Whole chicken, cut up
1/4 cup 60 ml Margarine (butter browns too fast)
2 cups 500 ml Sliced fresh mushrooms
10 oz. 284 ml Condensed cream of mushroom soup
1/2 cup 125 ml Chicken broth
1/2 cup 125 ml Prepared orange juice
1/2 cup 125 m Dry white wine (or apple juice)
1 tablespoon 15 ml Brown sugar
4 4 Medium carrots, cut in matchsticks

Mix flour, salt and pepper together in paper or plastic bag. Add chicken, a few pieces at a time and shake to coat. Brown in margarine in frying pan. Transfer to small roaster. Sauté mushrooms until soft, adding more margarine if needed. Add the remaining ingredients. Stir to mix well. Pour over chicken. Cover. Bake in 350F (180C) oven for about 1 hour.

Serves 6.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.