Chicken And Zucchini In Vermouth
|Frying chicken/2 to 3 pounds meaty pieces of fryer chicken||2 1⁄2 Pound, disjointed (1 Chicken)|
|Fresh lemon juice||1 Tablespoon|
|Flour||1⁄4 Cup (4 tbs)|
|Grated parmesan cheese||6 Tablespoon|
|Salad oil||2 Teaspoon (Light Variety)|
|Garlic||1 Clove (5 gm)|
|Green onions/Shallots||4 , chopped|
|Young zucchini||5 Small (4 To 5 Inches Long)|
|Dry vermouth/Dry white table wine such as chenin blanc||1⁄4 Cup (4 tbs)|
|Light cream||1 Cup (16 tbs)|
|Minced parsley||2 Tablespoon|
|Freshly ground black pepper||To Taste|
Sprinkle chicken with lemon juice and season with salt and pepper.
Combine flour and 1/4 cup Parmesan.
Roll chicken in mixture to coat evenly.
Heat butter and oil in heavy frying pan, add chicken, and brown on both sides, turning as necessary.
Remove to 2-quart casserole and grate garlic over it.
In 1 tablespoon of fat drippings in frying pan, cook onions or shallots a few minutes, until soft.
Remove tips from zucchini and cut into chunks 1/2 to 3/4 inch thick.
Stir in pan until coated with fat.
Add Vermouth, stir up brown particles from bottom and blend in cream and parsley.
When hot, pour over chicken.
Tuck zucchini chunks around chicken under sauce.
Sprinkle remaining Parmesan over all and cover dish.
Bake in 350°F oven until chicken and zucchini are tender, 30 to 40 minutes (uncover last 10 minutes).
Zucchini should retain color and shape.