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Categories:
broiler-fryers olive oil onion mushrooms Chablis beef bouillon tomatoes parsley bay leaf thyme salt flour olives
Viewed: 27 - Published at: 9 years agoIngredients
- 2 (2 1/2- to 3-pound) broiler-fryers, cut up
- 1/4 cup olive oil
- 1 medium onion, sliced
- 1 pound fresh mushrooms, sliced
- 1/2 cup Chablis or other dry white wine
- 1 can beef bouillon
- 1 (16-ounce) can stewed tomatoes
- 1 tablespoon chopped fresh parsley
- 1 bay leaf
- 1/2 teaspoon thyme
- Salt and pepper to taste
- 2 tablespoons flour
- 1/4 cup sliced pimiento-stuffed olives
Method
- Brown chicken in hot oil in a large skillet; drain, and transfer to a 13- x 9- x 2-inch baking dish. Reserve drippings in skillet. Saute onion and mushrooms in drippings until tender. Add next 8 ingredients; mix well. Cook over medium heat 5 minutes. Add olives, and mix well. Remove bay leaf.
- Pour mixture over chicken. Cover, and bake at 350° for 45 minutes or until chicken is tender.
