Chateau Grand Traverse Baked Chicken with Rosemary

Baked Chicken with Rosemary Main

Serve hot from the casserole with almond rice, hot buttered carrots and a glass of Chateau Grand Traverse Semidry Riesling.

Servings: 4-6

Cook Time: 1 hour, 5 minutes

Pair With: Chateau Grand Traverse Semidry Riesling

Source: Recipe and Photo Courtesy of Chateau Grand Traverse

INGREDIENTS

1 whole fryer cut up or boneless, skinless chicken breasts or thighs
paprika
garlic salt
flour
oil to coat the bottom of the skillet
1 can condensed cream of chicken soup
1/3 cup light cream or half and half
1/3 cup Chateau Grand Traverse Semidry Riesling
1 teaspoon crushed rosemary

 

 

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DIRECTIONS

Preheat oven to 350 degrees.

Rinse and dry the pieces of chicken. Sprinkle generously with paprika, garlic salt and flour on both sides. Heat oil in a heavy skillet, add the seasoned chicken pieces and brown well on both sides.

Put the soup in a bowl and beat smooth with a fork. Stir in the cream and wine. Transfer browned chicken to a casserole and sprinkle with the crushed rosemary. Pour on the soup mixture. Cover tightly and bake for 45 minutes.  

Serve hot from the casserole with almond rice, hot buttered carrots and a glass of Chateau Grand Traverse Semidry Riesling.

Recipe Courtesy Of

Chateau Grand Traverse

Founded in 1974, Chateau Grand Traverse is the oldest and largest commercial winery and vineyards in northern Michigan. Today, Chateau Grand Traverse produces about 100,000 cases of wine each year, from its vineyards’ multiple sites covering more than 200 scenic acres.