ROASTED CHICKEN QUARTERS WITH WINE SAUCE Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 fryer chicken (3 or 3 1/2 lbs.), quartered, excess fat and skin removed
Olive oil
Paprika, Smokey Paprika, Turkish Seasoning or desired seasoning
Salt, Freshly ground pepper
Sauce:
1/2 c. dry white wine, not cooking wine
1 c. chicken stock or water
Salt and pepper
Vinegar or lemon juice
2 tsp. unsalted butter
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Directions: |
Directions:1. Preheat oven 375º.
2. Put chicken, skin side up, in heat proof shallow baking pan or heavy au gratin dish. Rub skin with olive oil. Sprinkle with desired seasoning or salt and pepper only.
3. Roast uncovered until skin is golden and thigh is tender when pierced with a sharp metal skewer, about 45 minutes.
4. To make sauce: remove chicken to a warm spot. Skim off most of the fat. Place pan over stove burner and add wine (no need to measure; just eyeball the amount). Reduce on high heat, scraping glazed bits from pan bottom into liquid, until 1-2 Tbsp. remains. Add chicken stock or water, boil a few minutes.
5. Correct seasonings with salt and pepper to taste and add a drop of vinegar or a little lemon juice. Swirl in butter if you want a thicker sauce. |
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Number Of
Servings: |
Number Of
Servings:4-6 |
Preparation
Time: |
Preparation
Time:5 minutes prep. time; 1 hour cooking time |
Personal
Notes: |
Personal
Notes: Another dish easy enough for family and good enough for company. It's a take-off on old fashioned roasted chicken, so you know it will be good. Roast vegetables are perfect with this; besides, the oven is on, use the heat and save on electricity.
If you don't want to make a wine sauce, skip the wine part; skip the butter part, too, if you want, but I can't imagine a meat dish without sauce.
To turn this into a special dish, push some fresh herbs mixed with some butter under the skin of breasts and thighs.
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