| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Poultry, Main dish |
4 |
Servings |
INGREDIENTS
| 16 |
oz |
Chicken thighs or breast; skinned and deboned |
| 2 |
tb |
Olive oil |
| 1 |
|
Shallot; finely chopped |
| 2 |
|
Cloves garlic; finely chop'd |
| 1/2 |
|
Green bell pepper; finely chopped |
| 1 |
tb |
Lemon juice |
| 6 |
oz |
Portobella mushrooms; cut into 1" chunks |
| 1/4 |
c |
Chicken stock |
| 1/4 |
c |
Wine |
| 1 |
tb |
Tarragon; fresh chopped |
| 1 |
tb |
Lovage; fresh chopped |
|
|
Salt & pepper to taste |
| 1 |
tb |
Arrowroot dissolved in wine |
INSTRUCTIONS
Preheat oven to 375F.
Divide chicken into 4 equal portions. Lightly salt and sear on both sides
in an oven proofed saut pan. Remove from pan and set aside.
Saut mushrooms lightly for 1-2 minutes. Remove from pan and set aside.
Add shallots and garlic and saut for 1 minute. Add green pepper and saut
for 1-2 minutes. Deglaze pan by adding 1/4 c red, white or ros wine (I
personally prefer a ros with chicken). Allow to reduce by 1/2... add
chicken stock and herbs. Return chicken to pan and place in oven. After 10
minutes add portabella mushrooms on top. Cook another 5-10 minutes or until
done.
Remove chicken to serving platter or plates leaving mushrooms behind. Add
arrowroot dissolved in wine to thicken sauce. Add salt & pepper to taste.
Spoon over chicken and serve.
Suggested side dish: Oven Roasted Herbed Potatoes
Source: .Michele Cooks!
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