Napa Valley Chicken Bake

"This is good served with fluffy rice, and asparagus spears. This recipe came as part of a set entitled Great American Recipes I collected several years ago"
 
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photo by Trixyinaz photo by Trixyinaz
photo by Trixyinaz
photo by Trixyinaz photo by Trixyinaz
photo by Trixyinaz photo by Trixyinaz
Ready In:
55mins
Ingredients:
12
Serves:
4
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ingredients

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directions

  • Wash chicken and pat dry.
  • In small bowl, cmbine the flour, oregano, garlic, paprika, salt and pepper. Dust chicken with all the mixture (this will help thicken sauce).
  • In large skillet heat the oil and brown the chicken.
  • Arrange chicken in 9 x 13 baking dish. Sprinkle with the onions and mushrooms.
  • In separate bowl mix together the wine, sour cream, tomato paste, and salt and pepper to taste. Pour over the chicken.
  • Bake, covered, at 350 degrees for 30 to 35 minutes or until chicken is done. Remove cover last 5 minutes of cooking time.
  • Tips: If desired, the top of casserole can be sprinkled with 1/2 cup grated Gruyere cheese 10 minutes before end of cooking time.

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Reviews

  1. Hmmmmm..............I don't know what could have gone wrong with this, as I followed the directions perfectly. But we really, really disliked this. The sauce was bland and it did not go well over pasta. The only flavor that stood out was the wine, and I wish it had other flavors that matched it. Everything else was bland and flavorless. The sauce also seemed to separate during cooking, turning into unappealing lumps that had to be mixed back together. The chicken did turn out juicy, though. That was one good thing. Sorry cam7, this was not a keeper for us.
     
  2. Thanks for the tasty recipe. I have to say it did get eaten, but mostly by my husband and I. This recipe was a little too 'upscale' for my picky kids (2 teens and 2 younger)...does anybody out there know what I mean?! (Argh!) It had a distinct flavor - maybe mediterranean? It was a nice change from the traditional chicken dishes and I do appreciate that.
     
  3. What a great dinner cam7, thank you so much for posting. Although I had to make it low fat for health reasons, it was still full of flavour. I used organic chicken breasts, omitted the olive oil (DH can't have any fat in his diet) and subbed rice milk for the sour cream - I know, sounds awful but that is what we have to do. It was still great though. Because we can't use olive oil at the moment, I didn't brown the chicken. I just put it all in my Le Creuset pan in the oven. I had to add a little more liquid as it was a little thick but perhaps that was the changes I made. We will be having this often; it is one of the best I've found on Zaar.
     
  4. This was very easy to make and clean up was a snap. I used a bit more wine (Pinot something or other), and next time I think I will just stick to the recipe. The wine was overpowering....could be the wine I used, since I often cook with wine (Chardonay) and have never had an issue. I tripled the amount of fresh garlic and you could barely taste it or the onions(the wine again). I served this with some pasta w/olive oil, garlic and basil. I poured some of the chicken sauce on my pasta and OMG! It was to die for. The flavor of the sauce enhanced the flavor of the oil, garlic and basil from the pasta...it was like a burst of flavor in my mouth. Funny, when put on my pasta, I couldn't taste the wine at all. If nothing else, the sauce recipe is a keeper to use as a pasta sauce! Thanks and I'll be making this one again (but as directed ;-)
     
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Tweaks

  1. What a great dinner cam7, thank you so much for posting. Although I had to make it low fat for health reasons, it was still full of flavour. I used organic chicken breasts, omitted the olive oil (DH can't have any fat in his diet) and subbed rice milk for the sour cream - I know, sounds awful but that is what we have to do. It was still great though. Because we can't use olive oil at the moment, I didn't brown the chicken. I just put it all in my Le Creuset pan in the oven. I had to add a little more liquid as it was a little thick but perhaps that was the changes I made. We will be having this often; it is one of the best I've found on Zaar.
     

RECIPE SUBMITTED BY

My husband and I are orginally from central Arkansas but have lived in Texas since 1985, when his new job brought us west. Even after 22 years in Texas I still refer to Arkansas as "home". We have 1 2-legged child, a boy, and 2 4-legged children, rescued doberman pinschers named Max and Angel. They aren't DOGS!, they are 4-footed people in fur suits. Totally spoiled but so loving and affectionate. DH is an electronics technician working for a defense contractor and I'm a registered nurse currently doing telehealth nursing for a major insurance company. I work 10 hour night shifts from 8 pm to 6:30 am, so getting motivated to cook can be a challenge. Fortunately I do have 3 nights in a row off each week, which helps. For past 10-12 years it has just been DH and myself at home and we ate out a lot. DH works days and I've mostly worked nights since becoming a nurse and it is truly easier to go out for dinner. We still eat out quite a bit but lately I've been cooking more. Thank goodness there doesn't seem to be a limit to how much you can put in your cookbooks here on 'zaar, mine are very full. I decided it was time to start trying some of those recipes I've been "collecting" so long and we've had some really good to exceptional meals and have cut back dining out to once or twice a week. My Rating System: 5 - Exceptional, the recipe that DH continues to talk about how good it is several days later. 4 - Very good, the recipe that DH mentions how good it is several times during dinner. No changes are needed 3 - could be for one of 2 reasons. 1st reason is that I would rate it a 4 and DH would rate a 2 so I compromise on a 3; or 2nd reason, we both felt like something was missing. If it receives a 3 star rating for the 2nd reason, I would probably make it again, but would make changes to try to make it more satisfactory to our taste. I don't give less than 3 stars. If we felt the recipe just didn't do it for us, and no amount of tweaking would help, I just delete the recipe from my cookbook. Everyone has different tastes and the next person may love it. I wouldn't want my review to make them not try it. This generally doesn't happen often, since I wouldn't fix anything that has a preponderance of ingredients that I know we don't like. I have quite a cookbook collection - ranging from the little ones at the grocery store checkouts to gourmet hardback ones. Since finding 'zaar it is becoming easier to resist buying cookbooks. So I guess you would have to say 'zaar is my favorite cookbook.
 
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