(based
on a recipe from The Compleat I Hate to
Cook Book, by Peg Bracken, 1986)
4
chicken leg quarters, separated into thighs 1/4
c dried onion flakes
thighs and drumsticks, backs saved for
soup 1/4 t crushed dried thyme
(or 4 pounds thighs and/or drumsticks) 1/4 t dried basil
1/2
c non-fat dry milk dash
pepper
3
T cornstarch 2-1/2
c chicken broth (or water)
1
T instant chicken bouillon 2/3
c dry white wine (or water)
Put
the chicken pieces in a single layer in a large, flat baking dish. Combine
everything else except the chicken broth and wine in a saucepan and mix well.
Add the chicken broth (if you’re using water, add another tablespoon of instant
chicken bouillon) and stir until combined. Cook and stir until thickened. Remove
from heat and add the wine. Spoon this mixture over the chicken pieces. Cover,
and bake at 300 for 2-1/2 hours. If you like a thicker sauce, mix 2 tablespoons
of cornstarch with a little water and stir it into the sauce, giving it a chance to
cook for a few minutes and thicken. You could use cream instead of the wine,
too. Or, instead of my sauce or the canned soups in the original recipe, use
the Campbell’s Soup Casserole Sauce Mix from last week’s column, but add a
chopped onion or 3 or 4 tablespoons of dried onion. Or, come to think of it,
you could use a cup and a half of milk instead of the dry milk, and reduce the
chicken broth (or water) to a cup. Which might be cheaper than buying a whole
carton of powdered milk just for this recipe.
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