"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Burgundy Chicken Recipe

  Tried it? Rate this Recipe:


This recipe for Burgundy Chicken, by , is from The Anderson / Farinella Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Annette Anderson
Added: Thursday, December 1, 2005


1/4 C. olive oil
1 small chicken, cut up
flour (for dredging)
2 T. butter
2 cloves garlic, crushed
1/4 cup Burgundy wine
1 C. chicken broth
pepper to taste

Pre-heat oven to 350 degrees.
Heat olive oil in skillet over medium heat.
Dredge chicken in flour.
When oil is hot, add chicken to pan and brown on all sides.
Place chicken in oven proof pan and bake for 45 minutes to 1 hour.
Heat butter in a clean skillet and add garlic.
Cook until light tan in color.
When chicken is done add back to skillet with butter and garlic.
Add chicken broth, wine and pepper to taste.
Cook until consistancy of a sauce. (about 10 minutes)

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
This is my own version of Chicken Scarpariello. I like the wine in it better than lemon juice.




Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!


Bookmark and Share




Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 500,000 in our family cookbooks!