Friday, November 13, 2009

Baked chicken with vegetables in white wine

Here is another easy dinner you can make with FROZEN chicken straight out of the bag. I'm trying to come up with lots of recipes to do this with because it makes for such little preparation and no having to clean up after handling slimy, raw chicken. This is a spinoff of the pork chops in white wine dish I've posted on here, and I got the idea of this variation from my sister. The end result is like a chicken version of a pot roast, complete with a very yummy sauce/gravy that is made from everything baking together. This is a nice one dish meal that is low fat, healthy, and a good combination of protein and vegetables. No picture this time but, like a pot roast, its aesthetic qualities just wouldn't do it justice. Enjoy!

baked chicken with vegetables in white wine

I N G R E D I E N T S :

2-3 pieces of frozen chicken (or more if they are small and will fit into a 9X12 dish)
4 carrots (or more, or less...), peeled and cut into 2-3" long pieces
1 onion, chopped
2 pieces of celery, cut into 2-3" long pieces
3 baking potatoes or several small new potatoes. peel baking potatoes but you don't have to peel the new potatoes, and cut into chunks.
1/3-1 cup white cooking wine (you can use 1 cup and less broth but I only had 1/3 cup)
1 tsp soy sauce (my sister uses 2 Tbsp and likes it, so you might want to try more for more flavor).
1 cup chicken broth or 1 cup water with 1 bullion cube (you can also omit this or use less, and use more cooking wine)
salt and pepper to taste

D I R E C T I O N S

Preheat oven to 350.

Clean, peel, and chop the vegetables while oven preheats.

In a 9x12 pan, place frozen chicken breasts. Place vegetables on top. Season with salt and pepper.

Mix wine, broth, and soy sauce together. Pour over vegetables and chicken.

Cover dish with foil, and bake at 350 for 1 1/2-2 hours, or until chicken is done. If you cook it a little longer than you need, it's okay-like a roast, the chicken just seems to get more tender as it cooks in the sauce.

2 comments:

Anca said...

Nancy, we LOVED this recipe. I think that this is a great dish to prepare ahead of time & throw it in the oven the next night when you come home. I may even put in some mushrooms next time.

Just so you know what I did--I did not have frozen chicken breasts but it still took a long time to make. Also, I used golden potatoes instead of red or russet because of what I had on hand.

Also, I put in some garlic powder & dried dill. And I do not use cooking wine to cook with--I use real wine. And in this case I only had champagne. Believe it or not, it was wonderful!

Thanks for the recipe. Yum! This is going in our permanent file.

Nancy said...

Oh, I'm so glad that you all liked this!! I think mushrooms would be great, and of course real wine is always better than cooking wine...we just rarely have any wine sitting around so I hate to open up a whole bottle for a recipe. And any kind of potatoes are good!

Thanks for letting me know you tried it and what you did differently :)