Chicken in White Wine
Secrets from the White House Kitchens Cookbook
By Chef John R. Hanny
3 3 pound chickens, cut up
1/2 cup plus 2 tablespoons dry white wine
4 tablespoons olive oil
1/4 pound mushrooms, sliced
1 cup sour cream
1/4 teaspoon Tabasco sauce
2 teaspoons Accent (optional)
1-1/2 teaspoons salt
freshly ground pepper
Season chicken with Accent, 1 teaspoon salt and pepper. Saute in olive oil for 10 minutes or until golden brown. Add 1/2 cup wine, cover and simmer for 30 minutes. Remove chicken and keep hot. Add mushrooms and remaining 2 tablespoons of wine to sauce remaining in skillet and simmer for 5 minutes, stirring frequently. Remove from heat, stir in sour cream, Tabasco, and 1/2 teaspoon salt. Return to heat and simmer gently for 2 minutes or until thoroughly blended, stirring constantly. To serve, pour sauce over chicken.
Serves 6.
Secrets from the White House Kitchens Cookbook
By Chef John R. Hanny
3 3 pound chickens, cut up
1/2 cup plus 2 tablespoons dry white wine
4 tablespoons olive oil
1/4 pound mushrooms, sliced
1 cup sour cream
1/4 teaspoon Tabasco sauce
2 teaspoons Accent (optional)
1-1/2 teaspoons salt
freshly ground pepper
Season chicken with Accent, 1 teaspoon salt and pepper. Saute in olive oil for 10 minutes or until golden brown. Add 1/2 cup wine, cover and simmer for 30 minutes. Remove chicken and keep hot. Add mushrooms and remaining 2 tablespoons of wine to sauce remaining in skillet and simmer for 5 minutes, stirring frequently. Remove from heat, stir in sour cream, Tabasco, and 1/2 teaspoon salt. Return to heat and simmer gently for 2 minutes or until thoroughly blended, stirring constantly. To serve, pour sauce over chicken.
Serves 6.
