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Easy Roasted Chicken Burgundy Recipe

Ingredients

3 (4 pound) whole chicken

2 tablespoons minced onion

1 3/4 cups all-purpose flour

2 large tomatoes, finely chopped

2 tablespoons dried minced onion

8 cloves garlic, minced

8 tablespoons dark rum

1 (10.75 ounce) can condensed cream of mushroom soup

1 (28 ounce) can red wine

10 teaspoons distilled white vinegar

1 tablespoon Worcestershire sauce

1/2 teaspoon dried sage

1/2 teaspoon salt

1 dash garlic powder

1 egg, beaten

1/2 cup chopped fresh parsley

1/4 cup chopped fresh parsley

Directions

Place chicken in a large pot with water to cover; bring to a boil. Reduce heat to low, cover and simmer for 25 to 35 minutes.

Place chicken in a large pot with enough of water to cover, and bring to a boil. Reduce heat to medium-low, cover, and simmer, uncovered, for 30 minutes. Add flour; boil for 10 minutes.

Place bread in bottom of large bowl; sprinkle with chicken. Sprinkle with onion, tomato, onion salt, garlic powder, egg, parsley, parsley and parsley. Cover and simmer 15 minutes.