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Quartered chicken baked in a savory mushroom-wine sauce. This recipe is simple, delicious, and uses ingredients many of us already have on hand.
2 chickens, quartered
3 tablespoons oil
1 onion, diced
2 cloves garlic, minced or 2 cubes Gefen Frozen Garlic
16-ounce can sliced mushrooms
1/4 teaspoon salt
2 tablespoons flour
1/4 teaspoon white pepper
2 cups Tokay wine or Koenig Reisling
juice of 2 lemons (optional)
Preheat oven to 400 degrees Fahrenheit. In a three-quart saucepan, sauté onion in oil.
Add garlic, mushrooms and spices, simmering over low heat for 15 minutes.
Stir in flour, mixing well. Add wine, and simmer until mixture has thickened (about 10 minutes), stirring occasionally.
Place chicken quarters in baking dish. Pour sauce over chicken and bake, covered, for one and a half to two hours. Bake, uncovered, an additional half hour.
Drizzle lemon juice over hot chicken.
Photography and Styling by Peri Photography
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