"When baking, follow directions. When cooking, go by your own taste."--Laiko Bahrs

Burgundy Chicken Recipe

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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.




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