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Ellen's Chardonnay Chicken Recipe

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This recipe for Ellen's Chardonnay Chicken, by , is from The Minter Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ellen Minter
Added: Thursday, August 16, 2007

Category:
Category:

Ingredients:  
Ingredients:  
3-4 Chicken Breasts (6-8 single breasts);
Flour;
Salt & Pepper;
Extra Virgin Olive Oil;
2-3 large yellow onions;
medium sized mushrooms (same amount as onions or more if you like them);
1 teaspoon fresh thyme or ¼ teaspoon of dried thyme;
1 teaspoon fresh rosemary or ¼ teaspoon of dried rosemary;
1 tablespoon tomato paste;
1 ½ cups of Chardonnay;
1 cup of water (or chicken stock)

Directions:
Directions:
Preheat oven to 350 degrees.

Clean chicken removing veins and fat. Dust chicken in flour with salt and pepper. Brown chicken in EVOO. Once browned, remove from pan and put aside.

Slice onions into ¼ inch slices and cut in half and add to EVOO. Slice mushroom and add to EVOO. Sauté until golden and browned (about 10 minutes). Add tomato paste, thyme, rosemary and pepper stirring 2 minutes. Add wine and water, bring to boil. Return chicken to pot, then cover tightly and braise in oven, turning once after 1 hour. Cook until chicken is very, very tender – about 2 ½ hours.

Serve on top of mashed potatoes or cauliflower (mock) mashed potatoes (recipe follows).

Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
This recipe is good for a rainy Sunday when you have about 3 hours to hang around. Jeff enjoys watching a movie and smelling the aroma as this slowly cooks. I took the recipe for a beef roast and just kept adjusting it until I got it right. The result ended up being close to Coq au Vin. I use my Le Creuset dutch oven to cook this slowly and seal in the flavor.

 

 

 

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