Dianne's Recipes
A selection of wonderful recipes from Dianne’s restaurant kitchen
you can print.
4 lbs. Dark Chicken Pieces
2 tablespoons Minced Garlic
4 tablespoons Butter
1 Chopped Onion Garlic Salt to taste Pepper to taste
1/4 cup Dry White Wine
1/2 Cup Fresh Tarragon
6-8 Mushrooms
Saute chicken in butter, garlic and onion. Sprinkle with garlic salt, pepper and white wine. Place chicken into a dutch oven with sauce from saute pan. Add tarragon and cover.
Bake in oven for 45 minutes.
For an absolutely yummy addition, sauted sliced mushrooms in butter and pour over chicken which has been placed on a bed of brown rice.
