Wine Chicken

 Wine chicken has been a favorite meal of mine my whole life.  This recipe is from my mother, and she often made it when we had company over.  The secret is that it is really simple to make, but yields incredibly yummy results.  It is also economical, because bone-in/skin on chicken is way less expensive than boneless/skinless chicken breast.  Give it a try and see for yourself!

Here is what you will need...a cut up frying chicken, flour, butter, soy sauce and pale dry sherry, that's it!

Wash your chicken and pat it dry...

Place the chicken pieces in a clean paper bag with the flour and give it a good shake!

Place the floured chicken pieces in a baking dish...

Pour the soy sauce/sherry mixture over the chicken...

Dot the pieces generously with butter...

About halfway through cooking, turn the pieces over...

Here is a copy of the original recipe my parents copied off for me... :)

Voila!  Super great chicken...

I typically serve it with a nice salad, and my Basic Rice Pilaf...

 Wine Chicken 

1 Medium Frying Chicken (cut in pieces)
1/2 Cup Flour
2 Tbs. Butter (give or take)
1 Cup of Soy Sauce
1 Cup of Pale Dry Sherry

Wash and dry the chicken pieces.  Place chicken pieces in a paper bag with the flour, fold over the top of the bag, and give it a good shake.  Chicken pieces should be lightly coated with the flour.  Arrange the pieces in a baking dish (I used a 9X13 baking dish), with the meatiest side of chicken down.  Combine the soy sauce and sherry, and pour the sauce over the chicken.  Make sure to pour it over each piece, and the bottom of the pan should have about 1 inch of liquid mixture.  (If more is needed, just mix equal portions of soy sauce and sherry.)  Dot each piece generously with the butter. 
Bake uncovered at 350 degrees for 45 minutes.  Then turn the chicken pieces over and bake for an additional 30-45 minutes.  I found that it was more toward the 45 minutes more...

Enjoy!