This Chicken with White Wine is a solid mid-week meal that satisfied my whole family. It is cheap and simple but does use a lot of saucepans! Make sure dishes are a team effort after this one is done.
As I work through my grandma’s cookbook, I am realising how cheap cooking with chicken pieces is. The total cost for 3 1/2lbs of chicken pieces is around six Australian dollars–absolute bargain! This value isn’t at the cost of flavour. As the chicken is on the bone and cooked slow, the meat becomes beautifully tender and moist. There are plenty more chicken recipes I haven’t recreated yet from Grandma’s cookbook, so stay tuned for more excellent value for money country chicken fare.
- 3½lbs (1.5kg) chicken pieces
- 4 onions
- 6oz (170g) mushrooms
- 5oz (140g) butter
- 1 cup dry white wine
- 1 cup water
- 2 chicken stock cubes
- 1 tablespoon tomato paste
- ¼ cup flour
- 1 cup water, extra
- 7oz (200g) can artichoke hearts
- Chopped parsley (optional)
- Chop two of the onions finely, slice mushrooms. Melt 1oz (30g) butter in saucepan, sauté onions and mushrooms until lightly browned.
- Add wine, water and crumbled stock cubes, simmer until reduced to half quantity. Stir in tomato paste, season to taste with salt and pepper.
- Melt 3oz (85g) butter in separate saucepan, sauté chicken until brown on all sides, remove from pan. Add flour to pan, cook 1 minute. Remove from heat, gradually add water, blend well.
- Add the mushroom sauce, return to heat, stir until sauce boils and thickens. Return chicken to pan, simmer, covered, until tender.
- Cut remaining onions into thin slices, sauté in separate pan with artichoke hearts in remaining butter for 5 minutes. If desired, sprinkle chicken with chopped parsley; garnish with the onion rings and artichoke hearts.