CHICKEN MARSEILLES

Chicken Marseilles image

This old recipe comes from a 1975 Kraft Foods newsletter! However, it still makes a satisfying, if somewhat "retro," dish.

Provided by D. Todd Miller

Categories Chicken

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 10

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Ingredients

3 lbs whole chickens (cut up broiler or fryer pieces)
1/3 cup French dressing (I use Kraft Catalina brand)
8 slices onions (1/4 inch thick)
16 ounces canned tomatoes
1 teaspoon salt
1/2 teaspoon celery seed
1/4 teaspoon ground black pepper
1/4 cup French dressing
1/4 cup dry white wine
2 tablespoons flour

Steps:

Brown chicken pieces in 1/3 cup dressing over low heat.
Add onions, tomatoes, seasonings, and 1/4 cup dressing to pan with chicken. Cover and simmer for 45 minutes.
Remove chicken and vegetables to serving platter. Reserve the drippings left in the pan.
To prepare the sauce, gradually add wine to flour in a small bowl, stirring until well-blended.
Gradually add wine-flour mixture to the hot drippings in the pan. Cook, stirring constantly until the mixture boils and thickens. Simmer 3 minutes, stirring constantly. Serve this sauce on the side with the chicken.

Nutrition Facts : Calories 700, Fat 51.4, SaturatedFat 12.1, Cholesterol 160.4, Sodium 1182.7, Carbohydrate 16.5, Fiber 1.6, Sugar 10.1, Protein 39.6

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