Mushroom Smothered Chicken |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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This is too good to pass up! A 5-Star, I promise. It's easy and presents beautifully over my Instant Gnocchi (#113377) or a toasted baguette. A BH&G recipe. Ingredients:
1/4 cup all-purpose flour |
1/2 teaspoon salt |
1/4 teaspoon ground black pepper |
2 1/2-3 lbs meaty chicken pieces, skinned (breast halves, thighs, and drumsticks) |
2 tablespoons olive oil or 2 tablespoons cooking oil |
2 large onions, chopped (2 cups) |
6 cups halved fresh mushrooms (such as morel, chanterelle, shiitake ,stems removed, and/or button) |
2 cloves garlic, minced |
3/4 cup dry white wine or 3/4 cup chicken broth |
3/4 cup chicken broth |
2 tablespoons snipped fresh basil or 1 teaspoon dried basil, crushed |
1 tablespoon snipped fresh thyme or 1 teaspoon dried thyme, crushed |
2 tablespoons whipping cream (optional) |
instant gnocchi or toasted baguette, sliced (optional) |
Directions:
1. In a plastic bag combine flour, salt, and black pepper; then add chicken pieces, a few at a time, shaking to coat.
2. In a 12-inch skillet brown chicken in hot oil over medium-high heat for 8 minutes, turning occasionally.
3. Remove chicken from skillet; set aside.
4. Add onions, mushrooms, and garlic to skillet and cook 4 minutes, stirring occasionally and scraping up any browned bits.
5. Return chicken to pan and add white wine or chicken broth, broth, basil, and thyme.
6. Bring to boiling; reduce heat.
7. Cover and simmer for 25 to 30 minutes or until chicken is no longer pink and remove chicken; cover and keep warm.
8. Increase heat to medium and gently boil sauce, uncovered, for 5 minutes- if desired, stir in whipping cream.
9. Serve chicken and sauce over toasted baguette slices and season to taste with salt and freshly ground black pepper.
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