Note: Original from a crockpot recipe for Chicken in Wine, with variations by Debra Steppel.
Ingredients
6 lbs. chicken parts (bone in, skin on)
~1/2-2/3 cup flour for coating
salt & pepper, garlic powder, poultry seasoning, and paprika
2-4 Tbsp. olive oil
1 lg. onion
8 oz. button mushrooms
handful of assorted mushrooms (shiitake, woodear, enoki, etc.)
Either dehydrated garlic slices or a few roses of fresh garlic
2 fresh lemons
1 cup white cooking wine or sherry
~2 tsp. Italian seasoning
rice, orzo, or rice pilaf
Mise en Place
1. If using dehydrated garlic or mushrooms, rehydrate them in the wine or sherry.
2. If using fresh garlic or mushrooms, wash and slice or chop.
3. Dice onion.
4. Wash lemons. Zest them, cut in half, remove seeds, and squeeze the juice.
5. Add spices to flour and combine.
6. Coat chicken with seasoned flour.
Directions
1. Preheat the oven to 400 degrees.
2. In a skillet, heat olive oil and brown the flour-seasoned chicken parts. Once browned, remove chicken from pan and place each piece in one layer of a 9"x13" glass pan.
2. Sauté onion in the same skillet where the chicken was browned.
3. Add the garlic and mushrooms to the onions in the skillet and stir, scraping to remove brown particles. Add any leftover seasoned flour and stir. After a few minutes, add the wine and lemon zest & juice. Salt and pepper to taste.
4. Pour contents of skillet into 9"x13" pans, over and around the chicken parts. Sprinkle with Italian seasoning.
5. Bake at 400 degrees for about 45 minutes.
Serve chicken over rice, orzo, or pilaf, and spoon sauce over the top.
Needs a green salad or vegetable.
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