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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 6 |
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I made this for dinner tonight minus the olives, and my family raved about it. It's very easy and yet so tasty. It would be a great do-ahead company dish. From my favorite cookbook, Applehood and Motherpie from the Jr League of Rochester. Ingredients:
1 medium onion, sliced |
1 garlic clove, chopped |
1 (4 ounce) can mushrooms, drained |
2 tablespoons salad oil |
3 lbs frying chicken, cut up or 3 lbs chicken breasts |
flour (for dredging) |
1/4 cup soy sauce |
1/4 cup catsup |
1/4 cup white wine |
1/4 cup sliced pitted black olives (optional) |
Directions:
1. Cook onions, garlic and mushrooms in oil until onion is soft.
2. Using a slotted spoon, transfer them to a buttered 3-quart casserole.
3. Dredge chicken in flour.
4. Brown chicken in same skillet, adding more oil if necessary.
5. Transfer pieces to casserole.
6. Mix soy sauce, catsup, and wine.
7. Pour over chicken.
8. (Can be refrigerated until baking time.).
9. Bake covered at 350 degrees F for 45 minutes.
10. Garnish with black olives if desired.
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