Go to: Just Pork Recipes Home Page
Click/Tap 'Back' to go to the recipe list you were browsing.

Chicken In Wine

4 tb Butter
1/4 lb Salt pork; minced
3/4 c Onion; chopped
1 Carrot; sliced
1 Clove garlic; minced
2 Shallots; minced
3 lb Fryer chicken; quartered, up to 4
2 tb Flour
2 tb Parsley; chopped
1 ts Marjoram
1/2 Bay leaf
1/2 ts Thyme
1 ts Salt
1 pn Pepper
2 Cupry white wine
3/4 lb Mushrooms; sliced


Melt the butter in a Dutch oven; add the salt pork, onions, carrots, garlic, and shallots and brown ightly.


Remove the vegetables to a separate plate and brown the chicken in the remaining fat.


Remove the chicken to a plate and stir in the flour, parsley, marjoram, bay leaf, thyme, salt, and pepper. Stir in the wine. Return the chicken to the pot, reduce the heat to low, and simmer for one hour.


For the last ten minutes of cooking, return the vegetables to the pot and add the mushrooms. Season to taste with salt and pepper.


Serve the chicken on a hot platter with the sauce and vegetables poured over it.


Click/Tap here for the Printer friendly version. (Just shows the recipe only)

You can Click/Tap Back to return here.