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Chicken in White Wine
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Brief Description
Marinated chicken braised and served in white wine sauce; can be made ahead the day before and reheated gently before serving.
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Main Ingredient
chicken
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Category: Poultry
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Cuisine: American
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Prep Time: 500 min(s)
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Cook Time: 50 min(s)
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Recipe Type: Public
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Source:
McCall's Great American Recipe Card Collection - Do-Ahead Dishes
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Tags:
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Notes:
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Posted By: MarySue
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Posted On: May 28, 2020
Number of Servings:
Ingredients:
- 1 - broiler-fryer chicken (2 to 2-1/2 lbs.) cut up
- 1 cups - dry white wine
- 1 tablespoons - dried tarragon leaves
- 1/4 cups - butter or margarine
- 1/2 teaspoons - salt
- 1/8 teaspoons - pepper
- 1 tablespoons - flour
- 1/4 cups - dry white wine
Directions:
Wipe chicken pieces with damp paper towels. Arrange in single layer in 9-by-9-inch shallow baking dish.
Combine 1 cup wine and tarragon; pour over chicken. Refrigerate, covered, several hours or overnight; turn chicken several times. Drain, reserving marinade.
In hot butter in large, heavy skillet, saute chicken, a few pieces at a time, turning on all sides until browned. Remove chicken as it browns; sprinkle with salt and pepper.
Pour off all but 2 tablespoons drippings from skillet. Add chicken and 1/4 cup reserved marinade. Cook, covered, over low heat for 25 to 30 minutes until chicken is tender.
Meanwhile make sauce: In a small bowl, combine flour with 1/4 cup of wine, stirring until smooth.
Remove chicken from skillet. Pour flour mixture into skillet with remaining marinade.
Bring just to boiling, stirring; reduce heat and simmer a few minutes longer. Return chicken to skillet. Cool.
Refrigerate several hours or overnight until ready to serve. At serving time, reheat gently, covered, until thoroughly hot.
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