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Chicken In Wine

Western.Chefs's picture
Ingredients
  Broiler fryers 6 Pound (3 whole, 2 pound size)
  Salad oil 2 Tablespoon
  Butter/Margarine 2 Tablespoon
  Onion 1 Medium, thinly sliced
  Chopped celery leaves 1⁄4 Cup (4 tbs)
  Bay leaves 3 Small
  Dried thyme leaves 1⁄4 Teaspoon
  Dried marjoram leaves 1⁄4 Teaspoon
  Whole clove 1
  Canned tomatoes 1 Pound, drained (1 can)
  Salt 2 Teaspoon
  Ground pepper 1⁄4 Teaspoon
  Sherry 1 1⁄4 Cup (20 tbs)
  All purpose flour 3 Tablespoon
Directions

GETTING READY
1. Wash chicken in cold water. Pat them dry using paper towel.
2. Wash giblets separately. Keep them aside.

MAKING
3. In a 7-quart Dutch oven add oil and butter. Heat.
4. Add bay leaves, onion, thyme, celery leaves, marjoram and clove in the mixture.
5. Mix ingredients well. Saute for 5 minutes till the ingredients turn brown in color.
6. Add chickens. Brown them all over. Brown the chicken one by one ( 15 minutes)
7. Add drained tomatoes, 1 teaspoon salt and the pepper with chicken giblets. Do not add the livers.
8. Cover and simmer for 1 hour.
9. Add livers and 1 cup sherry. Cook 15 minutes more.
10. Lift and place the chicken in serving plates. Keep warm. Strain broth.
11. Cup up livers and reserve. Set the rest of the giblets for later use.
12. In ΒΌ cup of sherry, dissolve flour. Stir into broth.
13. Boil while stirring in between to get a thick mixture.
14. Stir in cut-up chicken livers and 1 teaspoon salt.

SERVING
15. Serve Chicken In Wine immediately.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Chicken
Interest: 
Everyday
Preparation Time: 
20 Minutes
Cook Time: 
45 Minutes
Ready In: 
65 Minutes
Servings: 
4

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