Baked Chicken In Scuppernong Wine – a delicious recipe with Scuppernong wine, ground nutmeg, salt, pepper, flour, Red. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Remove giblets and neck from chicken, and reserve for other uses. Rinse chicken with cold water, and pat dry. Fold neck skin of chicken over back, and secure with a wooden pick. Lift wingtips up and over back, tucking under bird securely. Close cavity of chicken with skewers; truss. Place chicken, breast side up, on a rack in a shallow roasting pan. Bake at 350u00b0 for 1 hour or until drumsticks are easy to move and juices run clear.
2
Combine wine, nutmeg, salt, and pepper; pour over chicken. Bake an additional 30 minutes, basting occasionally. Remove chicken to a serving platter, and keep warm. Reserve 1 cup pan drippings.
3
Blend flour with a small amount of water, mixing to form a smooth paste; stir into pan drippings. Cook over medium heat, stirring constantly, until thickened and bubbly. Garnish with grape clusters around chicken, if desired. Serve with gravy.
248
kcal
Calories
25
g
Fat
6
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 (3 1/2- to 4-pound) broiler-fryer, 2 cups Scuppernong wine, 2 teaspoons ground nutmeg, 1/2 teaspoon salt, and more.
Yes, Baked Chicken In Scuppernong Wine falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
