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Chicken Oreganata (M, TNT)
Source: "The Italian-Kosher Cookbook," by Ruth and Bob Grossman - Copyright 1964
Serves: this will serve 4 or 5 people depending on how long they had to wait for dinner

1/2 cup flour
2 teaspoons oregano
1 tablespoon parsley flakes
2 teaspoons salt
1/2 teaspoon pepper
1 3 to 4 lbs. chicken cut up
1/4 cup olive oil
1-1/2 cup sliced mushrooms
1/2 cup dry white wine

Put in a clean paper bag the flour, oregano, parsley, salt and pepper. Put in 1 or 2 of the pieces chicken at a time, and give the bag some nice shakes. Don't go crazy with it or you will find white clouds in the kitchen with chicken flying everywhere. Just shake so all of the pieces are covered.

Now you can put the olive oil in a large frying pan and brown the chicken all over. When they are browned golden you can put them in a baking dish. Don't throw away the oil, because now you'll put in it the mushrooms and sauté them until soft. Add the wine and scrape all the brown stuff off the bottom of the pan.

Pour this on the chicken and put the whole thing into the oven for a half hour at 350°F. If the pieces aren't done in a half hour - you'll just leave them a little longer; a few minutes more won't hurt.

Serve with linguine or pasta of your choice.

Poster's Notes:
This is my son's very favorite chicken. The page is threadbare and I probably would like to purchase a new copy but I will type the recipe as it is written. We always double the recipe and make two chickens.

Posted by Omi Cantor

Nutritional Info Per Serving: N/A