Roast Quarters Of Chicken Recipe
Ingredients
| 1 Washington fryer, cut into quarters | ||
| Dry white wine | 1/2 Cup (16 tbs) | |
| Butter | 1/4 Cup (16 tbs) | |
| Olive oil | 3 Tablespoon | |
| Onion | 1 , finely chopped | |
| Parsley | 1 Tablespoon, chopped | |
| Garlic powder | 1/8 Teaspoon | |
| 1/2. salt | ||
| Oregano | 1 Tablespoon, crushed | |
| Mushrooms | 1 Can (10oz) | |
Directions
Rinse and pat dry chicken quarters.
Place in baking dish and pour the wine over pieces.
Allow to marinate at least one hour, turning occasionally.
Drain marinade into saucepan.
Broil chicken until golden brown on both sides; then place it in baking dish.
Heat marinade with butter, olive oil, onion, parsley, garlic powder, salt and oregano.
Bring to boil and pour over chicken.
Place chicken in 350° F. oven and bake for 45 minutes, basting occasionally.
Add mushrooms and liquid to pan just before serving
Place in baking dish and pour the wine over pieces.
Allow to marinate at least one hour, turning occasionally.
Drain marinade into saucepan.
Broil chicken until golden brown on both sides; then place it in baking dish.
Heat marinade with butter, olive oil, onion, parsley, garlic powder, salt and oregano.
Bring to boil and pour over chicken.
Place chicken in 350° F. oven and bake for 45 minutes, basting occasionally.
Add mushrooms and liquid to pan just before serving
Chef
