Chicken In Red Or White Wine
|Chicken pieces||4 Pound (Breasts, Legs / Thighs)|
|Garlic||2 Clove (10 gm), chopped|
|Onions||2 , sliced|
|Tomatoes||3 , peeled, seeded and chopped|
|Red wine/White wine||1 Cup (16 tbs)|
|Sour cream||1⁄2 Cup (8 tbs)|
|Sliced mushrooms||1 1⁄2 Cup (24 tbs)|
|Lemon juice||1 Teaspoon|
|Chopped parsley||2 Tablespoon|
Melt 4 tablespoons butter in a large skillet.
When hot and foamy, add the chicken (in batches if necessary) and saute until brown on all sides about 8-10 minutes.
Remove chicken from pan and put into a casserole.
Add garlic and onions to fat remaining in pan and cook 2-3 minutes while stirring.
Add the flour and rub it in with a wooden spatula.
Add the tomatoes and wine.
Let cook, uncovered, 5 minutes, while stirring.
Whisk in the sour cream.
Season with salt and pepper.
Pour mixture over chicken in the casserole.
Melt the remaining 2 tablespoons butter in a small skillet.
Add mushrooms and saute for 2-3 minutes.
Sprinkle with lemon juice.
Scatter on top of chicken.
Place in 350°F oven and cook 20-30 minutes, or until juices of chicken run clear.
Garnish with parsley.