Thursday, April 8, 2010

Mushroom Chicken In White Wine

This chicken dish will go well with that home made pasta you made from my easy recipe....or maybe not. All kidding aside, this chicken dish will go great with dry pasta or nice boiled potatoes.

For the mushroom chicken in white wine, you will need:
1 whole chicken cut into 8 pieces pieces
2 large onions roughly chopped
2 garlic cloves chopped
1 leek chopped
1 lb. button mushrooms, cut it thick slices
2 to 3 tablespoons olive oil
2 tablespoons butter
1/4 cup flour
1/2 cup white wine
11/2 cups chicken broth
1 tablespoon fresh thyme leaves chopped
1 bay leaf
salt and pepper
parsley (optional) for garnish

Season the chicken pieces with salt and pepper. In a large dutch oven , heat the oil and butter until it sizzles. Add the chicken pieces, fat side down and brown on high heat. Turn the chicken and brown the other side. Remove the chicken pieces and set aside on a plate. Remove excess fat from the pot, leaving about three tablespoons for sauteing the vegetables. Saute the onions ,scraping the chicken bits from the pot; add the garlic and leeks. Continue cooking on medium heat for 3 to 4 minutes minutes. Add the mushrooms; allow to cook for a bout 5 minutes. Gradually mix in the flour and continue stirring while adding the wine. Allow the flavors to infuse and flour to cook, continue cooking for a minute or two. Stir in the chicken broth. Return the chicken pieces to the pot, placing them on top of the mushrooms. Simmer for35 minutes or until the chicken is cooked and tender. Serve with buttered pasta, boiled potatoes, or simply alone with a salad and french bread. Bon apetit!

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