| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Swiss |
Poultry |
4 |
Servings |
INGREDIENTS
| 1 |
|
Chicken fryer; cut up or an equal amount of chicken (parts) |
| 1/4 |
c |
Flour |
| 1/2 |
ts |
Oregano |
| 1/2 |
ts |
Marjoram |
| 1/2 |
ts |
Garlic salt |
| 2 |
tb |
Olive oil |
|
|
Salt to taste |
|
|
Pepper to taste |
| 1 |
ts |
Paprika |
| 4 |
|
Green onions; diced (up to) |
| 18 |
|
Mushrooms; sliced thin |
| 1/4 |
c |
Dry white wine |
| 1/2 |
pt |
Sour cream |
| 1/4 |
lb |
Swiss cheese |
INSTRUCTIONS
Date: Sat, 10 Feb 1996 09:39:20 -0800
From: Gerald Edgerton <jerrye@wizard.com>
This is for a clay pot or Romertopf Cookery. Presoak pot, top and bottom,
in water for 15 minutes. Shake chicken in bag containing mixture of flour,
oregano, paprika, marjoram and garlic salt. Set aside any remaining
seasoned flour. Brown chicken in frying pan, quickly, in olive oil, adding
salt and pepper to taste. Place browned chicken in pot and add diced onions
and sliced mushrooms. To chicken drippings in saucepan, add white wine and
1/4 pint sour cream; heat and thicken with small amount of seasoned flour
that's left over. Pour over chicken. Salt and pepper to taste. Add grated
Swiss cheese to chicken. Place covered pot in cold oven. Set temperature to
480 degrees. Cook 45 minutes. Remove from oven, pour off sauce into
saucepan and thicken with 1/4 pint sour cream and small amount of left-over
seasoned flour. Serve with the chicken or over rice.
MC-RECIPE@MASTERCOOK.COM
MASTERCOOK RECIPES LIST SERVER
From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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