Penzey's Smothered Chicken |
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Prep Time: 15 Minutes Cook Time: 75 Minutes |
Ready In: 90 Minutes Servings: 6 |
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I got this from the Penzeys Spices Christmas 2006 Catalogue. I just wanted to get the recipies down, so I don't lose them. I've never tried this. Ingredients:
1 roasting chicken, cut into pieces, giblets removed |
1/4 cup flour |
1/4 teaspoon salt |
1/2 teaspoon pepper |
1 tablespoon paprika |
2 tablespoons butter |
3/4 cup dry vermouth |
3/4 cup half-and-half cream |
1 1/2 cups milk |
Directions:
1. Preheat oven to 375 degrees.
2. Combine the flour, salt, and pepper in a ziplock bag.
3. Add the chicken a piece at a time and shake to coat.
4. In a large skillet over medium-high heat, brown the chicken in the butter, about ten minutes.
5. Remove chicken to a deep casserole dish and sprinkle with paprika.
6. Deglaze the skillet with vermouth and pour the liquid over the chicken.
7. Add the half & half to the casserole dish and enough milk to cover the chiken, about 1 1/2 cups.
8. Bake at 375 degrees, uncovered for 1 1/2 hours, turning often and stirring up the sauce.
9. Serve over rice.
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