Ingredients
- 1 whole baking chicken
- 1 tablespoon fresh-ground black pepper
- 1/3 cup olive oil
- 1/2 cup all-purpose flour
- 1 1/2 cups quartered fresh mushrooms
- 1/2 cup minced celery
- 8 large cloves garlic slivered lengthwise
- 1 cup red cooking wine
Instructions
- Preheat oven to 350°F.
- Remove the skin and portion the chicken into breasts, thighs and drumsticks, rinse and pat dry.
- Sprinkle the pepper evenly across the bottom of a 9×13-inch glass baking pan.
- In a large bowl, place the flour and chicken and toss to coat all the pieces.
- In a large frying pan, heat the oil over medium-high heat.
- Place the chicken pieces into the heated oil and fry until well browned (about 2 minutes per side).
- Drain the chicken on paper towelling and arrange in the prepared baking pan, set aside.
- Add the mushrooms and celery to the remaining oil in frying pan and heat over medium heat.
- Sauté until mushrooms just become soft.
- Add the garlic and wine.
- Heat to boiling, stirring constantly, scraping the bottom of the pan to pick up all the brownings from the chicken.
- Pour the mixture evenly over the chicken.
- Bake, covered, at 350°F for 45 minutes, or until the chicken is fully cooked.
- Serve immediately over brown rice with the pan sauce.
Notes
Of course, if you want to save a bunch of time, or if you are afraid of sharp knives and bones. Simply buy the chicken quartered.