Roasted chicken quarters served with a white wine and gooseberry sauce.

Russian Chicken with Gooseberry Sauce

1 teaspoon salt
1/4 teaspoon thyme
1/4 teaspoon rosemary
1/4 teaspoon oregano

4 broiler-fryer chicken quarters
2 tablespoons all-purpose flour
2 tablespoons butter
1 (16-ounce) can gooseberries in light syrup
1 3/4 cups chicken broth, heated
2 tablespoons white wine

1. Mix together salt, thyme, rosemary and oregano; rub mixture on chicken quarters and arrange on rack in baking pan.
2. Bake in 375°F (190°C) oven for about 45 minutes or until fork can be inserted in chicken with ease. Remove chicken to warm platter. Pour off fat and reserve remainder of pan drippings.
3. Drain gooseberries well, reserving 1/4 cup of the light syrup.
4. Place flour in ungreased frypan and cook, stirring, over medium heat for about 2 minutes. Add butter and stir until melted. Add gooseberry syrup and wine to hot broth and slowly pour into frypan, stirring until thickened and bubbly. Add reserved pan drippings and gooseberries; then add chicken quarters, spooning gooseberries gently over all. Simmer about 3 minutes.

Makes 4 servings.

Recipe provided courtesy of the National Chicken Council. Used with permission.