Baked Chicken With Wine Recipe

Name: Baked Chicken With Wine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 - 3 lbs chicken parts, rinsed and dried; 1/2 cup flour, seasoned with; salt and pepper; 8 tablespoons butter or 8 tablespoons margarine, divided; 2 tablespoons flour; 3/4 cup chicken broth, canned or 3/4 cup bouillon, or homemade; 1/2 cup dry white wine or 1/2 cup white zinfandel wine; 1/4 cup thinly sliced green onion; 1/2 cup sliced fresh mushrooms, sauteed in; 2 tablespoons butter; 1 (9 ounce) package artichoke hearts, cooked according to package directions

Servings: persons

2 1/2 - 3 lbs chicken parts, rinsed and dried
1/2 cup flour, seasoned with
salt and pepper
8 tablespoons butter or 8 tablespoons margarine, divided
2 tablespoons flour
3/4 cup chicken broth, canned or 3/4 cup bouillon, or homemade
1/2 cup dry white wine or 1/2 cup white zinfandel wine
1/4 cup thinly sliced green onion
1/2 cup sliced fresh mushrooms, sauteed in
2 tablespoons butter
1 (9 ounce) package artichoke hearts, cooked according to package directions

1
Coat chicken with seasoned flour.
2
Melt 4 tablespoons butter in shallow baking dish.
3
Put chicken in pan, skin side down; bake, uncovered at 350u00b0F for 45 minutes (or until almost tender).
4
Meanwhile, melt 2 tablespoons butter in saucepan and saute mushrooms.
5
When cooked and the liquid is mostly reabsorbed, add 2 more tablespoons of butter.
6
Stir in flour.
7
Add bouillon and wine, cook, stirring constantly, until thick and smooth.
8
Remove chicken from oven.
9
Turn pieces over.
10
Sprinkle with onions, mushrooms and artichokes.
11
(Thinly sliced water chestnuts or halved cherry tomatoes may also be used). Pour over sauce.
12
Return to oven.
13
Reduce heat to 325u00b0F.
14
Bake 20 to 30 minutes longer.

523

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 1/2 - 3 lbs chicken parts, rinsed and dried, 1/2 cup flour, seasoned with, salt and pepper, 8 tablespoons butter or 8 tablespoons margarine, divided, and more.

Yes, Baked Chicken With 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.

That's it — enjoy your meal!

Baked Chicken With Wine

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions