Marjoram Chicken (Or Hens) in White Wine Sauce
photo by mary winecoff
- Ready In:
- 1hr 15mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 1 roasting chicken (a 3 lb. chicken or four 3/4-lb. Cornish game hens)
- 1⁄4 cup margarine
- 1⁄4 cup butter
- 1⁄2 cup dry white wine
- 1 teaspoon ground marjoram
- 1 teaspoon garlic powder
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
- 3 tablespoons cornstarch
- 3 tablespoons water
- 1⁄2 cup chicken broth
directions
- Rinse chicken/hens in cold water and pat dry. Arrange in baking or roasting pan.
- Melt margarine and/or butter in small saucepan.
- Stir in wine, marjoram, garlic powder, salt and pepper. Pour over chicken.
- Roast at 350 degree F for approximately 20 minutes per pound. (Use a meat thermometer for accuracy of 'doneness' if you can.).
- Remove chicken to serving plate.
- Skim fat from remaining juices. Add chicken broth, water, and cornstarch to the drippings. Cook over medium-high heat until mixture thickens and begins to bubble.
- Serve the sauce on the side with rice to accompany chicken.
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I'm a writer and a web designer who loves to cook (and I'm also working part time at a local museum). I'm married, no children, but three cats and one dog (all rescued) fill out the household. And they *all* like to eat!
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Thanks, SydneyMike!
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