Ingredients
-
3/4
-
1/4
-
1/4
-
2
-
2
-
1
-
1/4
-
1
-
10
-
-
-
-
-
-
Directions
Maureen’s Chicken With Wine, This is a family favorite and a go-to company meal that I’ve never had anyone not like There’s been lots of family laughs over what the 2 tablespoons of water adds to the dish, but that is the way I got it, so that is the way I’m submitting it I’m glad my kids will have a place to find it and not have it get lost! A lot of times we double the sauce because it is so good over rice , I got this recipe from my mother, who got it from another Army wife, nearly 65 years ago And yes, it had that same two tablespoons full of water in it! Which I leave out, preferring a thicker sauce anyway I up the garlic to 1 tablespoon, and use both the original 1 t powdered ginger along with a T grated ginger My copy of the recipe calls for 1 1/2 hours at 375, by which time the chicken is way too overcooked for my current preferences, so I reduce the sauce after only 40-50 minutes of baking A VERY long time family favorite , I was very pleased with this dish The only real change I made was to use Chardonnay instead of Rose’ as that is what was on hand I baked the chicken for a little over an hour and basted it a couple times After removing the chicken to allow it to rest, I placed some sliced mushrooms in the sauce and thickened it just a bit to make a super yummy sauce This will be making a repeat appearance on our table (5)
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Steps
|
1
Done
|
You Can Marinate This If You Like but It Is not Necessary. |
|
2
Done
|
Put the Ingredients in a Roasting Pan and Mix. Then Drop the Chicken in the Pan. |
|
3
Done
|
Bake 1 Hours at 375 Degrees. Baste the Chicken at Least Once to Get a Great Color on the Skin. If You Cook It For 2 Hours the Meat Will Fall Off the Bone. |
|
4
Done
|
If You Use Boneless Skinless Chicken Breasts Only Cook 45 - 50 Minutes. |
|
5
Done
|
I Serve With Green Beans and Rice. |
|
6
Done
|
Enjoy! |
