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Chicken in Wine

One of our all-time favourites!

  1. 3 lb. cut-up chicken pieces
  2. 1/2 cup seasoned flour
  3. 6 Tbsp. oil
  4. 2 cups sliced fresh mushrooms
  5. 1 Tbsp. butter
  6. 1 – 10 oz. can mushroom soup
  7. 1/2 cup chicken broth
  8. 1/2 cup orange juice
  9. 1/2 cup dry white wine (or vermouth)
  10. 1 Tbsp. brown sugar
  11. 1/2 tsp. salt
  12. 4 carrots, sliced
  1. Wash and pat dry chicken pieces.
  2. Put flour in plastic bag and shake chicken in it.
  3. In frying pan, heat oil and brown chicken. Remove chicken to large casserole.
  4. Cook mushrooms in butter and add to casserole. Combine remaining ingredients; pour over chicken and mushrooms and bake at 350 F. for 1 hour. Serve over rice with a fresh green salad.
The Best of Bridge
There’s a new restaurant that features homestyle breakfast. The waiter wears a bathrobe and asks you to let the dog in.

This recipe is available in the book The Best of the Best and More.

This recipe is available in the book The Complete Best of Bridge Cookbooks Volume One.

Join the discussion 7 Comments

  • Do you cook this dish in a covered casserole or uncovered?
    I’ve had the pleasure of having this amazing dish served to us. Just HAD to have this recipe!!

  • BestOfBridgeFan says:

    An instant family favorite.

  • Carolyn Millar says:

    Okay, me again 🤣🤣 I want to serve this to eight people. Do I simply double the recipe? I’m assuming this recipe is for four, as in a bridge table 😁😁
    Such a fabulous dish for a dinner party. I can do it all ahead of time!
    Thanks so much and thank you also for your wonderful reply to my first question.

  • Arlene says:

    I made this dish for the first time, and while the flavor was delicious, the carrots were still very crisp. The recipe didn’t specify – should the carrots have been par-boiled or sliced quite thinly? I added extra time to bake it, and they were still more under cooked than I would have wanted.

  • Laura says:

    I grew up with my mom making this for the family. So happy I found the recipe so I can still enjoy it so many years later!

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