Sherry makes all the difference in this succulent chicken dish.
| Yield | |
|---|---|
| Source | Marilyn Latzke, Milwaukee, WI |
| Prep time | 2 1⁄2 hours |
| 2 | chickens | |
| 1⁄4 | Pound | butter |
| 2 | onion (large, sliced) | |
| 1 | bell pepper (sliced) | |
| 2 | Can | mushrooms |
| 1 | Cup | sherry |
| 1 | Cup | tomato juice |
| 1 | Teaspoon | paprika |
| salt (to taste) | ||
| pepper (to taste) | ||
| 2 | Cup | water |
Sauté chicken in butter; place chicken in long, shallow casserole. Place onion and pepper over chicken; add mushrooms. Mix sherry, tomato juice, paprika, salt, pepper, and water; pour over chicken. Bake at 400° for 1 hour and 45 minutes, basting with juices several times. Serve with rice.
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