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Wine-Glazed Chicken

Yield Makes 4 servings
Feel free to substitute chicken thighs or wings if you prefer.


  • 1 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 8 chicken legs
  • 1/4 cup butter or margarine
  • 1 1/3 cups dry white wine*
  • 1 cup sliced fresh mushrooms
  • 1 red bell pepper, thinly sliced
  • 3 green onions, chopped
  • 2 tablespoons chicken broth
  • 4 teaspoons cornstarch
  • Hot cooked rice
  • Garnish: chopped flat-leaf parsley

How to Make It

  1. Sprinkle salt and ground nutmeg over chicken.

  2. Melt butter in a medium-size skillet over medium heat; add chicken. Cook, turning frequently, 10 minutes or until golden.

  3. Stir in wine and next 3 ingredients; bring to a boil over medium heat. Reduce heat to medium-low; cover and simmer 20 minutes or until chicken is done. Remove chicken from skillet; keep warm.

  4. Whisk together broth and cornstarch until smooth; add to drippings in skillet. Cook over medium heat, stirring constantly, 1 minute or until thickened. Serve drumsticks over rice; spoon glaze over chicken. Garnish, if desired.

  5. *Sparkling white grape juice may be substituted for white wine.