1/4 C. flour
Salt and pepper to taste
1/4 C. ground ginger
1 broiling chicken disjointed
1/4 C. butter
1 medium onion, quartered
1 carrot, cut into 4 pieces
1 bay leaf
1 C. champagne or dry white wine
1-6oz pkg. long grain and wild rice
1 C. heavy cream
1-8oz can white seedless grapes
Combine flour, salt, pepper and ginger in paper bag; add chicken pieces. Shake bag until chicken is coated with seasoned flour. Melt butter in skillet; add chicken pieces. Cook over low heat until chicken is lightly browned. Add onion, carrot, bay leaf and champagne. Cover skillet; simmer for about 30 minutes or until chicken is tender. Prepare rice according to package directions; arrange on heated serving platter. Place chicken over rice. Remove onion, carrots, and bay leaf from skillet; add cream and grapes to gravy, heat through and spoon over chicken.
Yield: 4-6 servings.
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