Chicken Sauté, Mexicaine

Oxmoor House
4 servings


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1 (3 1/2- to 4-pound) broiler-fryer, cut up
1/2 teaspoon salt
1/4 cup butter or margarine
1 medium onion, chopped
2 medium-size green peppers, chopped
3 medium tomatoes, peeled and quartered
12 medium-size fresh mushrooms, sliced
1/4 cup Chablis or other dry white wine
1 to 2 tablespoons seeded, chopped jalapeño peppers
1/2 to 1 teaspoon hot sauce
Hot cooked rice


Sprinkle chicken with salt. Melt butter in a large Dutch oven; add chicken, and brown on all sides. Remove chicken, and set aside.

Add onion and green pepper to drippings in Dutch oven; sauté until tender. Add next 5 ingredients, stirring well. Return chicken to Dutch oven, and cook, uncovered, over low heat 45 minutes or until chicken is tender. Serve chicken with rice.

Created date

February 2010