| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
American |
|
1 |
Servings |
INGREDIENTS
| 1 |
|
Chicken cut into quarters |
| 2 |
md |
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 |
tb |
Flour |
| 1 |
tb |
Oil |
| 1 |
|
Sprig parsley |
INSTRUCTIONS
Source: American Jewish Cookbook
1. brown the chicken in a frying pan in the tablespoon oil. Remove chicken
and set aside.
2. Lightly fry the onions, and add the carrots for several minutes
3. add the chicken and the rest of the ingredients except only add l/2 cup
of the wine.
4. Cover the skillet tightly.
5. add the rest of the wine as the stock reduces.
6. 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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