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Baked Chicken With Wine Soaked Vegetables

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Anonymous (not verified)
  Chopped onion 1 Tablespoon
  Diced carrots 1⁄4 Cup (4 tbs)
  Diced yellow squash 1⁄4 Cup (4 tbs)
  Sliced mushrooms 1⁄4 Cup (4 tbs)
  English peas 1⁄4 Cup (4 tbs)
  Diced celery 2 Tablespoon
  Chopped parsley 1 Tablespoon
  Chablis/Dry white wine 1⁄2 Cup (8 tbs)
  Broiler fryer 3 1⁄2 Pound
  Unsalted margarine 1⁄2 Cup (8 tbs)
  Lemon juice 1⁄4 Cup (4 tbs)
  Paprika 1⁄2 Teaspoon

Combine first 7 ingredients in a small bowl.
Pour wine over vegetables, and toss lightly.
Set aside.
Remove giblets and neck from chicken; reserve for other uses.
Rinse chicken with cold water; pat dry.
Stuff vegetable mixture into cavity of chicken, and close cavity with skewers.
Tie leg ends together with string or cord; tuck wing tips under bird securely.
Combine margarine, lemon juice, and paprika.
Brush entire bird with mixture; place chicken, breast side up, on a rack in roasting pan.
Bake at 375° for 1 1/4 to 1 1/2 hours or until drumsticks move up and down easily; baste often with remaining margarine mixture.

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