Smothered Chicken

Name: Smothered Chicken
Ingredients: 3 lbs meaty chicken pieces (breast halves, thighs, and drumsticks); 12 cup Hellmann's mayonnaise; 1 tablespoon herbs, rub (McCormick french herb roasting rub); 12 teaspoon lawry's garlic salt; 4 large shallots, peeled and sliced; 1 tablespoon extra virgin olive oil; 2 cups dry white wine; 12 cup heavy cream; 1 58 ounces knorr garlic and herb sauce mix; salt; ground black pepper

11 ingredients

15 steps

Ingredients

3 lbs meaty chicken pieces (breast halves, thighs, and drumsticks)
12 cup Hellmann's mayonnaise
1 tablespoon herbs, rub (McCormick french herb roasting rub)
12 teaspoon lawry's garlic salt
4 large shallots, peeled and sliced
1 tablespoon extra virgin olive oil
2 cups dry white wine
12 cup heavy cream
1 58 ounces knorr garlic and herb sauce mix
salt
ground black pepper

Directions

1

Preheat oven to 375.
2

In a bowl, stir together mayonnaise, herb rub, and garlic salt; liberally brush over chicken pieces.
3

Place chicken in a shallow roasting pan.
4

Toss sliced shallots with olive oil and scatter around chicken.
5

Roast for 45-55 minutes or until chicken is no longer pink at the bone and juices run clear.
6

Transfer chicken to a serving platter; loosely tent with foil to keep warm.
7

Leave shallots in roasting pan.
8

Place roasting pan on range top over medium-high heat.
9

Deglaze pan with wine and reduce by half.
10

Stir in cream and sauce mix.
11

Bring to a boil; reduce heat.
12

Simmer about 3 minutes or until thickened, stirring occasionally.
13

Season to taste with salt and pepper.
14

Arrange chicken on a serving platter.
15

Spoon hot sauce over chicken.