Wine Chicken

This chicken dish is another simple, easy, long-time Kramer/Schachner favorite. The wine based gravy keeps the chicken incredibly tender.

Sprinkle chicken with paprika. Be very generous with the amount of paprika you use (I find the more the better). Brown chicken (with skin on) until skin pops and sizzles under the broiler. (Don't forget to use the paprika on both sides).

Transfer chicken to a dutch oven. Sprinkle with salt, pepper, and oregano.

Combine 5 ounces of chicken soup, 2 ounces of water, 1 teaspoon of sugar, 3 ounces of Sauterne white wine, 1 TBSP of ketchup and pour over chicken.

The chicken should be mostly covered with the sauce. Double or triple sauce recipe as needed.

Bake at 350 degrees for 1.5 hours until tender (with cover on). Remove cover for last 15 minutes or so.