Chicken And Mushroom Sauterne
|Sauterne/Sweet white wine||1⁄3 Cup (5.33 tbs)|
|Dried rosemary||1 Teaspoon, crushed|
|Chicken pieces||2 1⁄2 Pound, skinned (Breasts, Thighs, And Drumsticks)|
|Fresh mushrooms/6-ounce can sliced mushrooms, drained||2 Cup (32 tbs)|
|Cooking oil||2 Tablespoon|
1 In a small bowl combine Sauterne and rosemary; let stand at room temperature for 2 hours. Rinse chicken; pat dry with paper towels. Sprinkle chicken with salt and pepper.
2 In a large skillet cook fresh mushrooms (if using) in hot oil until tender. Add chicken pieces and brown on all sides. Carefully add Sauterne mixture; cover and simmer 30 to 35 minutes or until chicken is tender and no longer pink. Spoon canned mushrooms (if using) over chicken; heat through. Remove chicken to hot platter.