Chicken In Red Or White Wine Recipe
Ingredients
6 tablespoons butter
4 pounds chicken pieces (breasts, legs, or thighs)
2 cloves garlic, chopped
2 onions, sliced
1 tablespoon flour
3 tomatoes, peeled, seeded, and chopped
1 cup red or white wine
1/2 cup sour cream
Salt and fresh pepper to taste
1 1/2 cups sliced mushrooms
Juice of 1/2 lemon
2 tablespoons chopped parsley
Directions
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.
Mix well.
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.
Cover casserole.
Place in 350°F oven and cook 20-30 minutes, or until juices of chicken run clear.
Garnish with parsley.
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.
Mix well.
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.
Cover casserole.
Place in 350°F oven and cook 20-30 minutes, or until juices of chicken run clear.
Garnish with parsley.
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