Mushroom-Smothered Chicken |
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Prep Time: 25 Minutes Cook Time: 60 Minutes |
Ready In: 85 Minutes Servings: 6 |
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The combination of ingredients so so good. Ingredients:
1/4 cup flour |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
2 1/2-3 lbs chicken pieces, skinned (breast halves, thighs, and drumsticks) |
2 tablespoons olive oil |
6 cups halved fresh mushrooms (such as morel, chanterelle, shitake-stems removed, and or or button) |
2 large onions, chopped (2 cups) |
2 garlic cloves, minced |
3/4 cup chicken broth |
3/4 cup dry white wine or 3/4 cup chicken broth |
2 tablespoons fresh basil or 1 teaspoon dried basil |
1 tablespoon fresh thyme or 1 teaspoon dried thyme, crushed |
2 tablespoons whipping cream (optional) |
Directions:
1. Combine flour, the 1/2 teaspoon salt, and the 1/4 teaspoon pepper in a plastic bag. Add chicken pieces, a few at a time, shaking to coat. Heat oil in a 12 inch skillet over medium-high heat. Add chicken; cook for 8 minutes, turn occasionally. Remove chicken from skillet; set aside.
2. Add mushrooms, onions, add garlic to skillet. Cook 4 minutes, stirring occasionally and scraping up any browned bits. Return chicken to skillet. Add the 3/4 cup broth, the wine or additional broth, basil and thyme. Bring to a boiling; reduce heat. Simmer, covered, for 25 to 30 minutes or until chicken is tender and no longer pink. Remove chicken; cover and keep warm.
3. Increase heat to medium; gently boil sauce, uncovered, for 5 minutes. Stir in whipping cream, if desired. Add additional salt and pepper if needed.
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