Chicken in white wine sauce ^
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | Chicken pieces |
| 3 | slices | Onion |
| 4 | Sprigs parsley OR- | |
| 1 | teaspoon | Dried parsley |
| ⅛ | teaspoon | Nutmeg |
| 6 | Peppercorns | |
| 1 | Bay leaf | |
| 2 | cups | White wine |
| ½ | cup | Chicken broth |
| 4 | tablespoons | Butter |
| 3 | tablespoons | Flour |
| 1 | teaspoon | Tarragon |
| ¼ | cup | Whipping cream |
Directions
Preheat oven to 350. Place chicken pieces in casserole dish with onion, parlsey, nutmeg, peppercorns and bay leaf. Add wine and broth.
Bake 35-45 minutes, or until chicken is tender. Transfer chicken pieces to serving dish and keep warm. Boil liquid left in casserole for a few minutes until slightly reduced. Strain and measure out 2 cups of liquid. Melt butter lin saucepan. Whisk in flour, then add the 2 cups strained liquid. Season to taste, then add tarragon and cream. Spoon sauce over chicken. Serve with rice or mashed potatoes.
Creative Cooking: Poultry Typed by Carolyn Shaw 1-95 Submitted By CAROLYN SHAW On 01-27-95