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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