Beer makes batters better, meat more tender, and sauces more flavorful.
Baked Chicken In Chablis
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- #72083
serves/makes:
ready in:
2-5 hrs
2-5 hrs
1 review
ingredients
1 clove garlic, crushed
3 tablespoons lemon juice
2 tablespoons olive oil
3/4 cup Chablis, Sauterne or dry sherry
1 teaspoon salt
3 pounds chicken
paprika
directions
Combine garlic, lemon juice, oil, wine and salt. Pour over chicken in shallow baking pan. Marinate at least 3 hours, turning frequently.
Heat oven to 375 degrees F.
Sprinkle chicken generously with paprika. Bake 45-55 minutes or until tender. Arrange chicken in heated platter. Serve sauce separately.
If a thicker sauce is desired, after removing chicken blend 1 tbsp soft butter and 1 tbsp flour together thoroughly; heat sauce in baking pan; stir in flour mixture. Continue stirring until sauce thickens and bubbles.
added by
foodistjchef
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
February 22, 2014
The chicken was tender but the sauce was kind of lacking. Needed more flavor. Perhaps it was the wine. Sherry might be a better choice. Will probably try it again and add more flavor to the sauce. It did work well as a marinade though because the chicken really was moist.