The 1958 meat cookbook I adapted this recipe from calls this dish “Sauteed Chicken.” Actually, the chicken is braised. Braising meat means that you quickly brown it and then cook it with moisture to help it retain its juiciness. But, whatever it is called, this chicken is delicious. I love cooking chicken in a dry white wine because it gives a bit of flavor without calling attention to the fact that it cooked in wine.
The original recipe calls for fresh herbs. But you know what? The first time I made this dish, I only had dried ones on hand. The beauty of modern retro cooking is that you can adapt the recipes to fit your own needs and not worry about the outcome being “perfect.”
That said, this dish is perfect to serve to company and they’ll think you slaved for hours over the stove!
- 3-pound chicken cut in pieces or Cornish games hen cut into quarters
- Salt (optional)
- 2 Tablespoons flour
- 4 Tablespoons of shortening
- 1/2 cup dry white wine
- 2 Tablespoons dried parsley
- 1 Tablespoon dried chives
- 1/4 teaspoon dried rosemary
- Dash of pepper
- Dash of paprika
- Salt chicken and dust lightly with the flour.
- Heat the shortening in a heavy skillet until very hot. Quickly brown the chicken on all sides, turning with tongs.
- When chicken is browned, add wine and sprinkle with the herbs.
- Cover tightly and cook over medium-low heat about 25 to 30 minutes or until chicken is done.
- You can also stick this in a preheated 350ºF oven after browning the chicken to make it even easier!