INGREDIENTS:
one whole frying chicken butterflied down the middle
but still connected together
1/2 cup virgin olive oil
3/4 cup of white port wine
3/4 cup of Pinot Grigio white wine
2 medium onions peeled and sliced
4 large carrots peeled and cut in half
8 small potatoes
1 lb button mushrooms whole or sliced
3 tab rinsed capers
2 tab flour for thickening sauce
DIRECTIONS:
preheat oven to 350 degrees
1. take the butterflied chicken and fry it in a large fry pan
or a large roasting pan in 1/2 cup of virgin olive oil on
medium high heat until both sides are nicely browned
set aside
2. in the same oil fry the onions until browned and set aside
3. in a large roasting pan put the chicken top side down
4. put the onions around the chicken
5. add the wines and capers around the chicken
6. fry the mushrooms until browned and pour them and
the oil around the chicken in the roasting pan
7.bake the chicken top side up for about an hour at 350 degrees
until tender (turn over once)
8. put two cups of water in a large sauce pan and
add the carrots and potatoes and boil until almost
done and set aside.
9. drain carrots and potatoes and add them to the
roasting pan the last half hour; at this time you
can thicken the sauce so that it covers a spoon lightly
10. add a little more Pinot Grigio wine if necessary
11. cook an additional ten miniutes and put the
chicken and vegtables in a large platter to serve
12. will serve 6 generously
one whole frying chicken butterflied down the middle
but still connected together
1/2 cup virgin olive oil
3/4 cup of white port wine
3/4 cup of Pinot Grigio white wine
2 medium onions peeled and sliced
4 large carrots peeled and cut in half
8 small potatoes
1 lb button mushrooms whole or sliced
3 tab rinsed capers
2 tab flour for thickening sauce
DIRECTIONS:
preheat oven to 350 degrees
1. take the butterflied chicken and fry it in a large fry pan
or a large roasting pan in 1/2 cup of virgin olive oil on
medium high heat until both sides are nicely browned
set aside
2. in the same oil fry the onions until browned and set aside
3. in a large roasting pan put the chicken top side down
4. put the onions around the chicken
5. add the wines and capers around the chicken
6. fry the mushrooms until browned and pour them and
the oil around the chicken in the roasting pan
7.bake the chicken top side up for about an hour at 350 degrees
until tender (turn over once)
8. put two cups of water in a large sauce pan and
add the carrots and potatoes and boil until almost
done and set aside.
9. drain carrots and potatoes and add them to the
roasting pan the last half hour; at this time you
can thicken the sauce so that it covers a spoon lightly
10. add a little more Pinot Grigio wine if necessary
11. cook an additional ten miniutes and put the
chicken and vegtables in a large platter to serve
12. will serve 6 generously
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