Chicken in Wine Sauce
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!
- 2 disjointed fryers
- salt
- pepper
- 6 tbsp butter
- 1/2 lb mushrooms (sliced)
- 4 Tomatoes (peeled, seeded, and quartered)
- rosemary
- marjoram
- 1 cup white wine
- 1 cup chicken stock
- 4 tbsp minced onion (substitute celery, asophoetida, chive)
- 2 tbsp minced parsley
- 1 oz brandy
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