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Chicken in White Wine Recipe

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This recipe for Chicken in White Wine, by , is from The Marge Stewart Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Marge Stewart
Added: Sunday, March 2, 2008



3.5 lbs Chicken
3 ea Shallots
.5 lbs Mushrooms
6 tbsp Butter
1 bottle Dry White Wine
1 small Bouquet garni
1/2 tsp French mustard
1 1/4 cup Heavy Cream
dash Salt & pepper
chopped Chives & Parsley


Clean the chicken. Cut into portions and season.

Peel and chop the shallots. Clean the mushrooms, cutting off the tips of the stalks and slice thinly. Fry the mushrooms in butter until golden, then remove and keep warm.

In the same butter, cook the chicken portions over a gentle heat. They should turn slightly golden but not brown. Add the shallots and stir well. Moisten with 3-4 tablespoons wine. When this has evaporated add a further 3-4 tablespoons. Cook in this way for 40 minutes, then remove the chicken.

Rinse the juices from the frying pan with the rest of the wine, and add the bouquet garni. Reduce the sauce by half, by open boiling.

Mix the mustard with the cream and pour into the sauce, stirring well. Add the mushrooms and chicken portions and adjust the seasoning.

To serve remove the bouquet garni, turn into a heated serving dish and sprinkle with chopped chives and parsley.

Number Of Servings:
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