Broiled Chicken Sauterne Recipe
This Broiled Chicken Sauterne recipe will entice any eater fussy or easy. Best enjoyed as a Side Dish this recipe was taught to me by a dear friend who also happens to be a great chef. Broiled Chicken Sauterne gets its taste from Chicken. Make this Broiled Chicken Sauterne popular amongst your friends and let them know how good it tastes.
Ingredients
2 (1 1/2pound) broiler chickens
1 onion, sliced
1 sprig parsley
1 cup cold water
1 cup sauterne
2 tablespoons lemon juice
Salt and pepper
2 tablespoons salad oil
1 tablespoon flour
1 tablespoon butter
Directions
Split broilers.
Put necks in saucepan with giblets, onion, parsley, and water.
Cover; simmer until giblets are tender.
Add wine; strain. (This sauce is to be used for basting during broiling.)
Chop giblets fine; set aside.
Sprinkle chicken with lemon juice, salt, and pepper; brush with oil.
Place, skin-side-down, in shallow pan; place under broiler, about 30 minutes.
Turn occasionally; baste frequently with wine sauce.
When chickens are tender and well browned, remove from pan.
Thicken remaining sauce with flour and butter rubbed together.
Add giblets; season to taste.
Pour a little sauce over each serving of chicken.
Put necks in saucepan with giblets, onion, parsley, and water.
Cover; simmer until giblets are tender.
Add wine; strain. (This sauce is to be used for basting during broiling.)
Chop giblets fine; set aside.
Sprinkle chicken with lemon juice, salt, and pepper; brush with oil.
Place, skin-side-down, in shallow pan; place under broiler, about 30 minutes.
Turn occasionally; baste frequently with wine sauce.
When chickens are tender and well browned, remove from pan.
Thicken remaining sauce with flour and butter rubbed together.
Add giblets; season to taste.
Pour a little sauce over each serving of chicken.
