Tuesday, January 11, 2011

Chicken Sauterne

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Chicken sauterne

3 pounds chicken, cut into serving pieces
1/2 cup flour
1/2 tsp salt
1/4 tsp paprika
1/2 tsp fresh or dried oregano
1/4 cup butter
1/2 cup sliced green onion
1/2 cup sliced mushrooms
1 tomato, thinly sliced

Wine sauce
2 T butter.
2 T flour
2 T water
1 cube or tsp chicken bouillon
1 cup sauterne wine or dry white wine

To make the wine sauce, melt butter add the flour and cook 2 minutes. Add water, wine and bouillon cube and cook until thickened.

Combine flour, salt, paprika and oregano in a bag.
Add chicken and shake to coat.
Melt butter in large, flat baking pan. Arrange chicken skin side down, and bake at 400 degrees for 30 minutes.

Remove from oven and turn the chicken skin side up. Pour wine sauce over chicken and let stand several hours or overnight, refrigerated.

Sprinkle green onions and mushrooms on top of chicken and bake at 400 degrees for 40 minutes. Arrange sliced tomato down center of dish as garnish and serve.

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