Yield: 1 Servings
Measure | Ingredient |
---|---|
1 \N | Clove garlic; crushed |
3 tablespoons | Lemon juice |
2 tablespoons | Olive oil |
¾ cup | Chablis; Sauterne or dry sherry |
1 teaspoon | Salt |
1 \N | Fryer chicken; (2 1/2-3 lbs) |
\N \N | Paprika |
Combine garlic, lemon juice, oil, wine and salt. Pour over chicken in shallow baking pan. Marinate at least 3 hours, turning frequently. Heat oven to 375 degrees. Sprinkle chicken generously with paprika. Bake 45-55 min or until tender. Arrange chicken in heated platter. Serve sauce separately. If a thicker sauce is desired, after removing chicken blend 1 tbsp soft butter and 1 tbsp flour together thoroughly; heat sauce in baking pan; stir in flour mixture. Continue stirring until sauce thickens and bubbles. 4 servings.
Posted to EAT-L Digest by Shawn Zehnder Lea <slea@...> on Dec 30, 1997