There are recipes for cooking chicken with wine using either white wine or red wine. This recipe is modified from the original recipe from Sunset’s “French Cook Book” and uses white wine.
2 chickens (broiler-fryer), cut into serving pieces
~½ teaspoon salt
~½ teaspoon ground pepper
~¼ cup all purpose flour
1 Tablespoon butter
1 Tablespoon oil
3 medium carrots, cut into 1 inch lengths
12 small onions, whole
¼ cup chopped shallots (or green onion or leeks)
¼ cup cognac or brandy (optional)
1 ½ cup white wine, dry
¾ lb small mushrooms, quartered or halved depending on size
2 Tablespoons parsley
¼ lb. mushrooms, sliced (optional)
Salt and pepper
Sprinkle chicken with salt and pepper and coat chicken pieces with flour and shake off excess. Over medium heat, melt 1 TBSP. butter with the 1 TBSP. of oil in a large frying pan or 4-5 quart casserole pan with lid. Add some of pieces of chicken and brown pieces well on each side (avoid overcrowding.) As pieces brown remove from pan and set aside and add additional chicken pieces until they are all browned and set aside.
Add carrots and onions to the pan and cook with stirring until onions are lightly browned. Return chicken to pan along with chopped shallots. Warm cognac in another pan with handle and set aflame (do this carefully and do not have beneath an exhaust fan or flammable items) and pour over chicken all at once. Shake pan until flame dies.
Stir in wine, quartered mushrooms, and parsley. Bring to a boil first and then cover and simmer about 25 minutes. Add sliced mushrooms and simmer 5 more minutes or until chicken is tender when pierced. Salt and pepper dish to your taste.
~ 6 – 8 servings