Chicken Smothered In Wine
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | American | 1 | Servings | |
INGREDIENTS
| 1 | Chicken cut into quarters | |
| 2 | Onions, chopped they say 8 | |
| small ones but two | ||
| seemed | ||
| plenty to me | ||
| 2 | Carrots, chopped they also | |
| called for 8! | ||
| 12 | Mushrooms | |
| 1 1/2 | c | Red wine |
| 1 | Bay leaf | |
| Paprika, salt and pepper to | ||
| taste | ||
| 1 | Clove garlic, minced | |
| 2 | T | Flour |
| 1 | T | Oil |
| 1 | Sprig parsley |
INSTRUCTIONS
Source: American Jewish Cookbook brown the chicken in a frying pan in the tablespoon oil. Remove chicken and set aside. Lightly fry the onions, and add the carrots for several minutes add the chicken and the rest of the ingredients except only add l/2 cup of the wine. Cover the skillet tightly. add the rest of the wine as the stock reduces. cook, covered, for one hour. Enjoy!( I hope that the taste is as good as the smell. My friend, Lisa Nemtzov, swears by this chicken. It is the first time that I have made chicken on top of the burners.) Posted to JEWISH-FOOD digest by Helen Ring <aring@shani.net> on Nov 27, 1998, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 453
Calories From Fat: 179
Total Fat: 20g
Cholesterol: 0mg
Sodium: 2611.5mg
Potassium: 1837.7mg
Carbohydrates: 26.9g
Fiber: 3.5g
Sugar: 8.4g
Protein: 28.1g