"Hunger is the best sauce in the world."--Cervantes

Sunday Rotisserie Chicken Recipe

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This recipe for Sunday Rotisserie Chicken, by , is from International Women's Club of Pristina Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Betsy Vrooman
Added: Friday, July 21, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 Tbsps or so Butter and 1 medium onion, sliced; 3 cups fresh mushroom slices and 1-2 tsps sugar;
1-1/2 to 2 cups leftover or canned chicken gravy; 1-2 Tbsps dry Sherry and 1 rotisserie chicken, cut into quarters or 6-8 serving pieces

Directions:
Directions:
In a 12-14" skillet, melt Butter over medium heat. Cook onion and mushroom slices in the butter for about 10 minutes, stirring occasionally, til the onions are tender and beginning to brown. Stir in sugar and cook about 3 minutes again stirring occasionally til all the veggies are turning quite brown. Stir in gravy, Sherry and chicken. Turn chicken to coat with sauce. Cover the pan; cook 5-10 minutes, turning the chicken after half the cooking time, until throughly heated. Sprinkle with a chopped sprig or two of parsley.

Number Of Servings:
Number Of Servings:
Makes 4 servings
Preparation Time:
Preparation Time:
30 minutes, +/-
Personal Notes:
Personal Notes:
I serve this chicken dish with its yummy gravy over Garlic Mashed Potatoes and with buttered broccoli spears or fresh green beans cooked with some carmelized onion slices, butter and almond slivers, or wonderful steamed asparagus sprigs with melted butter and shredded lemon peel. My hubby salivates like Pavlovís dogs!

 

 

 

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