mitchell
Crash Test Dummy
4 pounds of chicken
1 1/2 cups seasoned flour
1/2 cup olive oil
4 cups Chablis or dry white wine
14 to 18 garlic cloves, pressed
3 tablespoons fresh parsley flakes or 3 teaspoons dried
Rinse the chicken in water and leave wet, then immediatley coat with the seasoned flour. Brown the chicken on both sides in the olive oil. Place the browned chicken skin side down into a large baking dish or two smaller ones. In the same pan you browned the chicken in, add the wine, garlic and parsley flakes. Boil for a minute or two to loosen up the particles on the bottom of pan and pour over the chicken. Bake at 350 degrees for 45 minutes. Turn the chicken in the pan and bake for another 30 minutes longer, then turn the oven up to 400 degrees for an additional 15 minutes. Add more white wine if necessary throughout the cooking time if it starts to dry up too much. (Serves 6 - 8 )
1 1/2 cups seasoned flour
1/2 cup olive oil
4 cups Chablis or dry white wine
14 to 18 garlic cloves, pressed
3 tablespoons fresh parsley flakes or 3 teaspoons dried
Rinse the chicken in water and leave wet, then immediatley coat with the seasoned flour. Brown the chicken on both sides in the olive oil. Place the browned chicken skin side down into a large baking dish or two smaller ones. In the same pan you browned the chicken in, add the wine, garlic and parsley flakes. Boil for a minute or two to loosen up the particles on the bottom of pan and pour over the chicken. Bake at 350 degrees for 45 minutes. Turn the chicken in the pan and bake for another 30 minutes longer, then turn the oven up to 400 degrees for an additional 15 minutes. Add more white wine if necessary throughout the cooking time if it starts to dry up too much. (Serves 6 - 8 )