Sauteed Pinot Blanc Chicken, Iberian-Style

Timings, etc.:

Ingredients:

• 1 broiler-fryer, about 3 ½ lbs.
• Salt and freshly ground pepper
• 2 Tbsp melted butter or margarine
• 3 Tbsp light olive oil
• ½ C Pinot Blanc or other dry white wine
• 1 green onion (scallion), sliced
• 1 ½ C sliced fresh mushrooms
• 1 medium onion, finely chopped
• 1 Tbsp minced fresh or 1 tsp crushed dried basil
• 1 C skinned, seeded, chopped tomatoes, drained
• Chopped parsley (Italian or flat leaf)
• 4 sprigs parsley

Method:

1. Skin and bone chicken; cut into bite-size chunks. Season with salt and pepper to taste.
2. Combine melted butter and oil in small saucepan or shallow dish in which butter was melted. Dip chicken into butter-oil mixture; reserve 2 Tbsp butter-oil blend. Arrange chicken in shallow baking dish.
3. Pour wine over evenly; bake in 350 degree F (177 degree C) oven about 1 hour or until tender, basting and turning, at least once. Remove from oven; cool.
4. In a large skillet with reserved 2 Tbsp butter-oil mixture, lightly sauté mushrooms, onions and basil. Add tomatoes and cook 4 minutes, stirring.
5. Add chicken and heat thoroughly. Transfer to warm platter. Sprinkle chopped parsley over dish and arrange sprigs on platter.

Notes:

• ¥ Camille Stagg is an independent food/travel/wine writer and consultant. She is the former food editor of both the Chicago Sun-Times and Cuisine magazine.
• Make this dish with fresh basil, if possible.