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Ingredients
- 1 c. all purpose flour
- 1/2 tsp. dried oregano, crushed
- 1 tsp. salt
- 1/4 tsp. black pepper
- 8 chicken drumsticks (or 4 drumsticks and 4 thighs)
- 1 Tbs. unsalted butter
- 2 Tbs. olive oil
- 2 garlic cloves
- 3/4 c. chopped onion
- 1 c. white wine
- 1 1/2 Tbs. lemon juice
- 1 1/2 c. fresh mushrooms, sliced
- 2 T. unsalted butter
- 4 medium tomatoes, peeled and diced
- 2 tsp. sugar
- 1/2 c. water
- Parsley sprigs, chopped (optional)
Details
Adapted from foodnetwork.co.uk
Preparation
Step 1
Blend together flour, oregano, salt and pepper. Set aside 1 Tbs. flour mixture and coat chicken with remaining mixture. In a heavy skillet, brown chicken in the butter and olive oil. Remove chicken to a platter. Add onions and saute until soft, about 5 minutes; add garlic and toss to brown for 1 minute. Return chicken to pan. Combine wine and lemon juice and pour over chicken. Bring to boiling, reduce heat, cover and cook over low heat for 40-45 minutes or until chicken is tender Meanwhile, in a small skillet cook mushrooms in the 2 Tbs. butter until tender; drain. Remove chicken to platter, keep warm. Add mushrooms, tomatoes, and sugar to wine mixture in skillet, cook until vegetables are tender, about 5 minutes. Blend together the reserved flour mixture and water, add to sauce. Cook and stir until thickened and bubbly. Pour over chicken on serving platter. Add parsley, if desired. Makes 4 servings.
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