Roast Quarters Of Chicken Recipe


MethodMain Ingredient


 Fryer chicken1 , cut into quarters (Use Washington Variety)
 Dry white wine1⁄2 Cup (8 tbs)
 Butter1⁄4 Cup (4 tbs)
 Olive oil3 Tablespoon
 Onion1 , finely chopped
 Parsley1 Tablespoon, chopped
 Garlic powder1⁄8 Teaspoon
 Salt1⁄2 Teaspoon
 Crushed oregano1 Tablespoon
 Canned mushrooms4 Ounce

Nutrition Facts

Serving size: Complete recipe

Calories 4253 Calories from Fat 2852

% Daily Value*

Total Fat 318 g489.8%

Saturated Fat 100.2 g501.1%

Trans Fat 0 g

Cholesterol 1245.9 mg

Sodium 2048.2 mg85.3%

Total Carbohydrates 30 g10%

Dietary Fiber 9.3 g37.2%

Sugars 7.9 g

Protein 283 g566.6%

Vitamin A 116.2% Vitamin C 102.8%

Calcium 47.9% Iron 121.8%

*Based on a 2000 Calorie diet


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