Chicken in Wine Sauce

Description

This was on a recipe card that I believe my mother pulled from my grandmother’s recipe box.  It was in her binder collection, and seems well used/loved.  Atypically for my grandmother its rich on instruction, and poor on ingredients.  I’ve left the instructions in tact, and added the ingredients list.  Enjoy!

Ingredients

Instructions

  1. 2 disjointed fryers rubbed with salt and pepper: saute in a heavy skillet in 6 Tblsp. butter over high heat until golden.

    Add 1/2 lb sliced mushrooms, 4 tomatoes peeled, seeded, and quartered and a pinch each of marjoram and rosemary.  Cook the chickens for a few minutes and add 1 cup each of white wine and chicken stock.

    Reduce the heat and cook for about 25 minutes or until tender.  Remove the pieces to a warm platter.

    To the mixture remaining in the pan, add 4 Tblsp. minced onion and 2 Tblsp. minced parsley and cook very slowly for about 5 minutes.  Add 1 oz. brandy, stir well, and pour over chicken over rice

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