Chicken in White Wine Sauce
3 pounds of chicken pieces
2 2to 3 slices onion
3 to 4 sprigs of parsley or 1 teaspoon of dried parsley
1/8 teaspoon of nutmeg
6 peppercorns
1 bay leaf
2 cups of white wine
1/2 cup of chicken broth
4 tablespoons of butter
3 tablespoons of flour
1 teaspoon of tarragon
1/4 cup of whipping cream
Preheat oven to 350ºF. Place chicken pieces in casserole dish with onion, parsley, nutmeg, peppercorns, and bay leaf. Add wine and broth. Bake for 35 to 45 minutes or until chicken is tender. Transfer chicken pieces to serving dish and keep warm.
Boil liquid left in casserole for a few minutes until slightly reduced. Strain and measure out 2 cups of liquid.
Melt butter in saucepan. Whisk in flour, then add the 2 cups of strained liquid. Season to taste and add tarragon and cream. Spoon sauce over chicken. Serve at once, with rice or mashed potatoes. Serves 4
|
Chicken Cookbooks
|
|
