Chicken with Wine and Mushrooms

Chicken with Wine and Mushrooms

8 rinsed and patted dry chicken thighs and legs (my favorite) or 4 breasts
Flour for dredging and thickening
1 medium onion, diced
1 red bell pepper, sliced and diced
4-6 cloves garlic, minced
1 cup sliced mushrooms, (I like shiitakes for their immune-bolstering effects and hearty flavor)
Cooking oil
1 cup wine – your choice
1 ½ cups chicken broth
2 tablespoons Dijon mustard

Put flour on a plate and roll chicken in it until coated on both sides. Season with salt and pepper. I like Lawry’s seasoned salt for this. Put 2 tablespoons oil in a dutch oven or large covered cooking pot, covering the bottom, and heat until hot but not smoking. Add seasoned chicken and brown on both sides, transferring browned chicken to a plate and repeating with leftover pieces. Once chicken is done add more oil to the pan if needed and add peppers, onions, and mushrooms. Season with salt and pepper. Saute until soft over medium heat, about 5 minutes. Add garlic and stir for another minute or so. Add 2 teaspoons flour leftover from dredging and mix into vegetable mixture. Stir for another minute or two. Add wine, stir, add broth, stir, add chicken and cover the pot. Simmer on low for 30-40 minutes, until chicken is cooked through.

Garnish with fresh parsley if desired. Adds a nice color contrast. Serve with roasted baby potatoes or wild rice and a salad for a lovely fall meal.

Chicken with Wine and Mushrooms

Course Main Course
Servings 4 people
Author Susan Evans, Certified Clinical Herbalist

Ingredients

  • 8 rinsed and patted dry chicken thighs and legs my favorite or 4 breasts
  • Flour for dredging and thickening
  • 1 medium onion diced
  • 1 red bell pepper sliced and diced
  • 4-6 cloves garlic minced
  • 1 cup sliced mushrooms (I like shiitakes for their immune-bolstering effects and hearty flavor)
  • Cooking oil
  • 1 cup wine – your choice
  • 1 ½ cups chicken broth
  • 2 tablespoons Dijon mustard

Instructions

  1. Put flour on a plate and roll chicken in it until coated on both sides. Season with salt and pepper. I like Lawry’s seasoned salt for this. Put 2 tablespoons oil in a dutch oven or large covered cooking pot, covering the bottom, and heat until hot but not smoking. Add seasoned chicken and brown on both sides, transferring browned chicken to a plate and repeating with leftover pieces. Once chicken is done add more oil to the pan if needed and add peppers, onions, and mushrooms. Season with salt and pepper. Saute until soft over medium heat, about 5 minutes. Add garlic and stir for another minute or so. Add 2 teaspoons flour leftover from dredging and mix into vegetable mixture. Stir for another minute or two. Add wine, stir, add broth, stir, add chicken and cover the pot. Simmer on low for 30-40 minutes, until chicken is cooked through.

Recipe Notes

Garnish with fresh parsley if desired. Adds a nice color contrast. Serve with roasted baby potatoes or wild rice and a salad for a lovely fall meal.

Posted in Entree, Recipes and tagged , , , , .

Leave a Reply

Your email address will not be published. Required fields are marked *

*

* Copy This Password *

* Type Or Paste Password Here *

6,320 Spam Comments Blocked so far by Spam Free Wordpress

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>