| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Entree’, Fowl & game, To post |
6 |
Servings |
INGREDIENTS
| 1 |
c |
Sherry Or Sauterne |
| 2 |
tb |
Brown Sugar |
| 4 |
tb |
Butter |
| 1 |
ts |
Salt |
| 1 |
ts |
Freshly Ground Pepper |
| 1 |
ts |
Seasoning Salt (Lawry's) |
| 1 |
ts |
Paprika |
| 1 |
tb |
Chopped Parsley |
| 1 |
|
Frying Chicken, cut in serving pcs. |
|
|
Flour |
|
|
Mushrooms (Optional) |
|
|
Pearl Onions (Optional) |
|
|
Artichoke Hearts (Optional) |
INSTRUCTIONS
Combine all but chicken, vegetables and flour. Heat until butter is melted.
Pour over chicken and marinate at least 4 hours. Bake, uncovered in 350°
oven for 1 to 1 1/2 hours. One-half hour before serving sprinkle lightly
with flour and baste with the sauce. Add whole mushrooms (be sure to baste
them too, or they will be dry). Serve with wild rice and remaining sauce
from the baking.
Source: "Mountain Measures"--Junior League of Charleston, WV ed. 1974
Recipe by: Mrs. Richard R. Meckfessel Posted to MC-Recipe Digest V1 #638 by
Bill Spalding <billspa@icanect.net> on Jun 09, 1997
A Message from our Provider:
“God doesn’t want us to just feel gratitude, but for us to show it by giving thanks to God with our lives. #R.C. Sproul”