5 Sanderson Farms® Drumsticks
Salt and ground black pepper, to taste
2 tablespoons butter
3 cups (8 ounces) sliced fresh mushrooms
4 carrots, peeled and cut diagonally into 1-inch thick slices
1 yellow onion, sliced
1/2 cup cooking white wine
2/3 cup chicken broth
1 bay leaf
2 fresh thyme sprigs
6 red potatoes, (1 pound), quartered
1 teaspoon salt
1/4 teaspoon ground black pepper
Cooked egg noodles
1. Season chicken with salt and black pepper.
2. Heat butter in a 12-inch skillet over medium high heat.
3. Add chicken and brown, turning occasionally, about 10 minutes.
4. Remove chicken from skillet.
5. Add mushrooms, carrots and onions. Cook 10 minutes.
6. Add wine and boil over high heat about 3 minutes.
7. Add chicken broth, bay leaf, thyme, potatoes, salt, black pepper and chicken. Simmer, covered, 30 minutes or until chicken is to an internal temperature of 190°F and potatoes are tender.
8. Remove bay leaf and thyme sprigs.
9. Serve over cooked egg noodles.
Yield: 5 servings.