Celebrate St. Pat’s Day or any day with this wonderful chicken and wine dish!
I am putting up recipes from my vast collection that are unusual, hard to find, or are just different in case any searchers are looking for hard to find recipes they remember from childhood that are lost. So far, the recipes I’m putting up are getting lots of views, so I will keep going at it.
This recipe looks great to serve at an international pot luck or anytime you want to introduce foods from different lands to your family. Have fun and Happy Cooking!
- Step 1
Cut up 1 fryer chicken into serving sized pieces. Season pieces with salt, pepper and garlic to taste.
- Step 2
Dip chicken pieces in a bowl of Bisquick and quickly brown them in a hot heavy skillet in some melted shortening. Put browned chicken pieces in a casserole.
- Step 3
In another skillet, saute’ together 1 medium chopped onion and 1 can drained (reserve liquid) mushrooms in a little melted butter.
- Step 4
Add 1/2 C sherry wine to onions and mushrooms. Cook this mixture until wine is almost evaporated.
- Step 5
In a bowl, mix together 1 T. cornstarch and 1 1/2 T. ketchup; add scant 1 C of chicken stock and reserved mushroom liquid. Add this to sauteed onion mixture and pour over Chicken pieces.
- Step 6
Cover casserole with foil and bake for 1 hour at 350 degrees. Add more seasoning to gravy as desired; add a little more water if the gravy becomes too thick. Serve gravy over cooked rice. Serves 6.
- Step 7
Be sure to check out my many other recipe articles in Bukisa! Have fun and Happy Cooking!