Russian Chicken with Gooseberry Sauce
Roasted chicken quarters served with a simple, yet elegant white wine and 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
- Mix together salt, thyme, rosemary and oregano; rub mixture on chicken quarters and arrange on rack in baking pan.
- 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.
- Drain gooseberries well, reserving 1/4 cup of the light syrup.
- Place flour in ungreased skillet 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 skillet, 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.