Humphreys Blushing Chicken
Recipe: #41585
September 11, 2023
Categories: Chicken, Scandinavian, Gluten-Free Wine, Sour Cream, Bone-in Pieces, more
"From the Watergate cookbook. I'm guessing this is from Hubert Humphrey. I think this was served over egg noodles, (GF now) or maybe rice. I'm not sure that they had boneless skinless chicken then, so I'm doing with skin on breasts but you do you."
Original is 4 servings
Ingredients
- Sauce
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Nutritional
- Serving Size: 1 (411.5 g)
- Calories 957
- Total Fat - 39.1 g
- Saturated Fat - 21.8 g
- Cholesterol - 273.6 mg
- Sodium - 588.4 mg
- Total Carbohydrate - 71.7 g
- Dietary Fiber - 0.1 g
- Sugars - 40.4 g
- Protein - 74.6 g
- Calcium - 126.4 mg
- Iron - 2.9 mg
- Vitamin C - 2 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Heat butter in skillet.
Step 2
Season chicken all over, they used msg and if you don't want to, don't.
Step 3
Brown chicken slowly for 20 minutes.
Step 4
Remove chicken.
Step 5
Deglaze pan with white wine.
Step 6
Add jelly to pan, and melt.
Step 7
Add chicken back in and cover.
Step 8
Baste chicken and turn frequently.
Step 9
Cook 30 minutes, when you pierce the chicken, and the juices run clear, it's done.
Step 10
Season to taste.
Step 11
Stir in sour cream.
Step 12
Garnish with fresh parsley.
Tips
No special items needed.
0 Reviews
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