Champagne chicken

"This is an adaptation of a recipe from the March 2004 Woman's Day Specials Eating Light magazine. I made a few substitutions, and dropped one ingredient which I didn't have on hand. The original recipe also suggests serving this over noodles, but I think rice would be better. My adaptation isn't as low-fat as the original because of my substitutions. The champagne gives the chicken and carrots a wonderful flavor, one of which my teenage son approves."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
1hr 10mins
Ingredients:
12
Serves:
2
Advertisement

ingredients

Advertisement

directions

  • Mix flour, salt and pepper in plastic food bag.
  • Add chicken and shake until lightly coated.
  • Heat oil in Dutch oven.
  • Add chicken and cook, turning once or twice, for about 10 minutes or until golden brown.
  • Add remaining ingredients and bring to a boil.
  • Reduce heat and simmer 40 minutes, or until chicken is cooked through and tender.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes