| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Niger | 1 | Servings | |
INGREDIENTS
| 1 | Cut up chicken | |
| 2 | Diced onions | |
| 3 | Cloves garlic, minced | |
| 1/2 | c | Wine, I used red it was |
| great | ||
| 1 | c | Sliced mushrooms, up to |
| 1-1/2 | ||
| Thyme to taste |
INSTRUCTIONS
Source: Golda Doniger, with my variation Fry the onions and garlic until soft. Add the mushrooms and saute a few more minutes. Add the wine and thyme, saute until the mushrooms have absorbed the color and flavor of the wine. Pour the sauce over the cut up chicken, and bake for 1 to 1/4 hour at 350. You can also add 3 tablespoons of good mustard with the wine if you're in a mustard mood. I hope everyone has a great Shabbas! Those who are cleaning, remember you're halachically obligated to enjoy the seder - that means you need to be awake and not horribly grouchy! Posted to JEWISH-FOOD digest by "Yehoshua and Rachel Hershberg" <mountain@netvision.net.il> on Apr 2, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 270
Calories From Fat: 51
Total Fat: 5.5g
Cholesterol: 0mg
Sodium: 2583.5mg
Potassium: 1431.1mg
Carbohydrates: 33g
Fiber: 5.8g
Sugar: 14.8g
Protein: 23.3g