Jewish Recipes
Drunken Chicken Recipe
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Drunken Chicken

4 tablespoons white wine

3 carrots, chopped

2 medium onions, chopped

1 small turnip, chopped

2-1/2 to 3-pound chicken, sectioned, cleaned and skinned

1 teaspoon no-salt herb seasoning

White pepper

1/2 cup dry vermouth

2 cups defatted chicken soup

1 bouquet garni, made of 1/4 teaspoon thyme, 1 bay leaf, 3 sprigs parsley, 3 celery leaves, 1/4 teaspoon tarragon, 1 clove garlic, mashed

Put white wine in casserole dish. Add cut vegetables. Cook slowly, covered, for about 10 minutes. In microwave, cook on High about 3 minutes.

Preheat oven to 325 degrees. Season chicken with herb seasoning and pepper. Spread chicken over and around cooked vegetables. Put white meat on top, as it cooks faster. Add vermouth and chicken stock. Bury bouquet garni in vegetables. Simmer. Cover and simmer slowly in oven for 25 to 35 minutes. Don't overcook.

Remove bouquet garni. Taste and adjust seasoning with herbs or herb seasoning. Serve with seasoned potatoes and broccoli, cooked with thyme.

Serves 4.

From 'Life After Schmaltz'


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