Tuesday, August 19, 2014

Recipe: Creative Cooking Chicken Sauterne

Fancy Night Supper! 

Cut the recipe in half if you don't need to serve 12 people.

Makes about 12 servings

2 3 ½-lb frying chickens, disjointed, simmered in salted water to cover for 1 hour or until chickens are tender, removed from broth and drained until cool, skin and bones removed and discarded, meat cut into large chunks, 1 C broth reserved

6 Tbsp butter
1 lb fresh mushrooms, sliced
3 Tbsp flour
½ tsp salt
½ tsp paprika OR Creole seasoning
1 Tbsp instant minced onion
¼ tsp Tabasco (or more, to taste)
1 Tbsp Worcestershire sauce
½ tsp celery salt
½ tsp oregano
1 C Sauterne (or other dry white wine)
1 C half and half cream
1 C fresh green peas, cooked
Basic Boiled Rice (or other rice dish, for serving, if desired—see recipes in Potatoes … section)

Melt butter in a large saucepan, add mushrooms, and cook, stirring constantly, until tender. Mix well together flour, salt, and paprika or Creole seasoning, and add to mushroom mixture. Stir in onion, Tabasco, Worcestershire sauce, celery salt, and oregano, add reserved 1C broth and Sauterne, and cook, stirring constantly, until smooth and thickened. Cool mixture slightly, then stir in cream. Stir in peas and chicken meat, and heat through. Serve over rice, if desired.

Serve with Creative Cooking Green Rice

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