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Location: Texas, United States

Friday, May 29, 2009

Wine-Glazed Chicken

From Southern Living. I used skinless, boneless thighs instead of legs.

1 tsp salt
1/2 tsp ground nutmeg
8 chicken legs
1/4 cup butter or margarine
1 1/3 cups dry white wine (or sparkling white grape juice)
1 cup sliced fresh mushrooms
1 red bell pepper, thinly sliced
3 green onions, chopped
2 Tbsp chicken broth
4 tsp cornstarch
Hot cooked rice

Sprinkle salt and nutmeg over chicken
Melt butter in a medium-size skillet over medium heat; add chicken. Cook, turning frequently, 10 minutes or until golden.

Stir in wine and next 3 ingredients; bring to a boil over medium heat. Reduce heat to medium-low; cover and simmer 20 minutes or until chicken is done. Remove chicken from skillet; keep warm.

Whisk together broth and cornstarch until smooth; add to drippings in skillet. Cook over medium heat, stirring constantly, 1 minute or until thickened. Serve drumsticks over rice; spoon glaze over chicken. Garnish with parsley if desired.



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