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Old 11-27-2017, 12:02 PM
 
Location: Nantahala National Forest, NC
26,867 posts, read 5,763,561 times
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4 T butter
1 lg onion sliced thin, into rings
6-8 pieces chicken...I use chicken breasts/boned
2 tsps paprika
1 tsp salt
1/4 cup each, dry white wine, catsup
6 cloves garlic, peeled

Heat butter in rimmed baking pan while preheating to 425 degrees. Scatter onions over bottom of pan, brush chicken with some of the butter and place over onions. Sprinkle chicken with salt and paprika.

Stir catsup and wine together, pour into pan, around but not on chicken.Tuck garlic around the pieces of chicken.

Bake covered @ 425 degrees for 30 min. Uncover and bake 15 min. more, til chicken no longer pink inside.

Discard garlic or not and serve chicken with pan juices. 4-6 servings. Good without garlic too.

I usually double the sauce, not the butter, because it is so good...
An old Sunset cookbook recipe.

Last edited by greatblueheron; 11-27-2017 at 12:34 PM..
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Old 11-27-2017, 12:06 PM
 
Location: North State (California)
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I will try this but we will eat the garlic, it is very healthy.
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Old 11-27-2017, 12:13 PM
 
Location: Nantahala National Forest, NC
26,867 posts, read 5,763,561 times
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The garlic is soft and sweet, I eat it too.
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Old 11-27-2017, 12:37 PM
 
Location: Eureka CA
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Seems like it would be easier just to sauté it.
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Old 11-27-2017, 01:04 PM
 
Location: Nantahala National Forest, NC
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The baking brings out onion sweetness and the sweetness of the sauce...baking is easier. Put in oven and walk away.

If I were the one that came up with the recipe I wouldn't have included the "saute" in the recipe title....but it seems it would work ok. Let us know if you do sauteed it, how it turns out.
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Old 11-27-2017, 01:43 PM
 
10,139 posts, read 23,224,188 times
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A rose by any other name . . .

This is a Chicken Fricassee. Why it is not in everyone's playbook is anyone's guess. I don't think anyone will miss the catsup.

Here is Martha Stewart's recipe:

https://www.marthastewart.com/925889...ulet-lancienne

PS: For anyone who would toss roasted garlic, all I can say is get a whole garlic, cut it in half crosswise, drizzle olive oil on it, roast it at 375 until it is brown, get a baguette, scoop soft garlic out and spread it on the bread like butter. That is the cure.
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Old 11-27-2017, 02:07 PM
 
Location: North State (California)
38,490 posts, read 2,910,069 times
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Quote:
Originally Posted by Wilson513 View Post
A rose by any other name . . .

This is a Chicken Fricassee. Why it is not in everyone's playbook is anyone's guess. I don't think anyone will miss the catsup.

Here is Martha Stewart's recipe:

https://www.marthastewart.com/925889...ulet-lancienne

PS: For anyone who would toss roasted garlic, all I can say is get a whole garlic, cut it in half crosswise, drizzle olive oil on it, roast it at 375 until it is brown, get a baguette, scoop soft garlic out and spread it on the bread like butter. That is the cure.
After reading both recipes, I think I will make Ops version, it looks simpler They are not identical.
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Old 11-27-2017, 02:24 PM
 
10,139 posts, read 23,224,188 times
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Quote:
Originally Posted by evening sun View Post
After reading both recipes, I think I will make Ops version, it looks simpler They are not identical.

Martha is a nice lady but, I think you are right.

Try this one:

Old-Fashioned Chicken Fricassee Recipe | MyRecipes
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Old 11-27-2017, 02:38 PM
bg7
 
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How is that sauté?


Sounds good though.
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Old 11-27-2017, 04:52 PM
 
Location: Nantahala National Forest, NC
26,867 posts, read 5,763,561 times
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Hee hee, I know....the cookbook named it, not me




[/b]
Quote:
Originally Posted by bg7 View Post
How is that sauté?


Sounds good though.
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