Week of April 8, 2001
CHICKEN IN WHITE WINE
| 3 lb. broiler-fryer, cut up | 1 14-oz. can chicken broth (undiluted) |
| 1/3 C. butter or margarine | 2-1/4 tsp salt |
| 1/2 C. finely chopped onion | 1 1/2 tsp. pepper |
| 1/2 C. finely chopped celery | 1 1/2 tsp marjoram |
| 1 clove garlic, crushed | 1/2 lb fresh mushrooms, thinly sliced |
| 6 T. unsifted flour | 1/2 C. dry white wine |
Wash chicken pieces; dry well on paper towels. In hot butter in Dutch oven, sauté chicken, a few pieces at a time, until nicely browned all over. Remove chicken as it browns. In same fat, sauté onion, celery and garlic until tender, about 5 minutes. Remove from heat. Stir in flour. Gradually stir in chicken broth. Bring to boiling, stirring. Add salt, pepper, marjoram and chicken; simmer, covered for 15 minutes. Add mushrooms and wine; simmer, covered 30 minutes or until chicken is tender. Serve over rice. Serve extra sauce in gravy boat. Makes 4 servings.
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