Wednesday, September 16, 2015

Buttered Roast Chicken with White Wine (1968)

  • 1 roasting chicken, about 3 lbs
  • 1 4-oz cube butter
  • 1 cup bread crumbs
  • 1 tbspn paprika
  • 1 tbspn dry mustard
  • 1/2 cup white wine
  • 2 tspns salt
Make a paste of the mustard, paprika, salt and wine.  Cut chicken into serving pieces, and coat with the paste.  

Melt butter in a roasting pan with a tight-fitting cover.  Turn the chicken into the butter, then sprinkle with bread crumbs.  

Place cover on pan, and place in 325 degree oven. Bake for an hour or so.  Serves 4.

This is a good dish when dinner is apt to be delayed. You can turn the oven down to 200 degrees, and it will keep hot without damage.

(Origin - "Trader Vic's Pacific Island Cookbook with Side Trips to Hong Kong, Southeast Asia, Mexico, and Texas" by Trader Vic, 1968)

More Recipes from Trader Vic

San Francisco Oyster Loaf (1968)

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