Thursday, November 8, 2012


(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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