From the, "Houston Junior League Cookbook," published in cooperation with your Daily InBox newsletter.
INGREDIENTS:
TO PREPARE:
Dredge chicken in seasoned flour and brown in 6 tablespoons of the butter. After all chicken is browned, remove and add remaining 2 tablespoons butter to pan. Saute mushrooms and green onions. Add thyme, tarragon, bay leaf, parsley, garlic, wine and chicken broth; simmer 5 minutes. Place chicken in large shallow baking dish (preferably one from which chicken may be served). Spoon wine mixture over chicken. Cover tightly with foil and bake at 325 degrees for 1 hour. Add crumbled bacon and pearl onions. Cover again and bake 1 additional hour. Sprinkle minced parsley over chicken before serving. Serve with fluffy brown-and-white rice. Sauce from chicken is good over rice.
SERVES: 6 - 8
- 4 pounds chicken breasts and thighs (or 2 medium broilers, cut up)
- 1/4 cup flour
- Salt, pepper and paprika
- 8 tablespoons butter
- 1/2 pound fresh mushrooms, sliced
- 3 green onions, sliced
- 1/4 teaspoon thyme
- 1/4 teaspoon tarragon
- 1 bay leaf, crushed
- 1 tablespoon minced parsley
- 1 large clove garlic, crushed
- 1-1/2 cups dry red wine
- 1/4 cup chicken broth or stock
- 2 slices bacon, fried crisp and crumbled
- 1 cup pearl onions, peeled
- Minced parsley
TO PREPARE:
Dredge chicken in seasoned flour and brown in 6 tablespoons of the butter. After all chicken is browned, remove and add remaining 2 tablespoons butter to pan. Saute mushrooms and green onions. Add thyme, tarragon, bay leaf, parsley, garlic, wine and chicken broth; simmer 5 minutes. Place chicken in large shallow baking dish (preferably one from which chicken may be served). Spoon wine mixture over chicken. Cover tightly with foil and bake at 325 degrees for 1 hour. Add crumbled bacon and pearl onions. Cover again and bake 1 additional hour. Sprinkle minced parsley over chicken before serving. Serve with fluffy brown-and-white rice. Sauce from chicken is good over rice.
SERVES: 6 - 8
