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Chicken In Wine Gravy

Southern.Crockpot's picture
Ingredients
  Butter/Margarine 3⁄4 Cup (12 tbs)
  Fryer chicken 2
  Fresh mushrooms 1 Pound, sliced
  Au jus gravy mix 1 1⁄2 Ounce (2 Envelopes, 0.75 Ounce Each)
  Instant minced onion 2 Tablespoon
  Tomato paste 2 Tablespoon
  Water 2 Cup (32 tbs)
  Dry red wine 1⁄2 Cup (8 tbs)
  Sliced pitted ripe olives 1⁄2 Cup (8 tbs)
  Medium egg noodles 1 Pound
  Heavy cream 1⁄4 Cup (4 tbs)
  Grated parmesan cheese 1⁄4 Cup (4 tbs)
Directions

MAKING
1) In a large skillet, heat ΒΌ cup of butter.
2) Cut the chicken into serving pieces. Brown chicken in the butter, several pieces at a time. Remove chicken from skillet.
3) To the butter remaining in the skillet, add the mushrooms and cook on high flame, frequently stirring, till the mushrooms have tendered. Remove from skillet.
4) In the same skillet, combine the gravy mix, onion, tomato paste, water and wine together and bring to a boil, constantly stirring the mixture.
5) Add the browned chicken and cover the skillet. Cook over low flame for about 25 to 30 minutes or till the chicken is tender, occasionally spooning the sauce all water the chicken. Add water if the sauce becomes too thick.
6) Add cooked mushrooms and olives and heat properly.
7) As per the directions on the package, cook the noodles and drain them.
8) In a bowl, cream the remaining butter and stir in the cheese and cream. Stir in the drained noodles. Turn into a serving dish.

FINALIZING
9) Sprinkle noodles with additional Parmesan and Romano cheese.

SERVING
10) Serve noodles hot with the chicken mixture.

TIP
Fresh mushrooms can be substituted with one 8-ounce can of sliced mushrooms, drained.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Chicken
Interest: 
Gourmet
Preparation Time: 
15 Minutes
Cook Time: 
40 Minutes
Ready In: 
55 Minutes
Servings: 
8

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