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Recipe by: nixon
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See below ingredients and instructions of the recipe
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
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: .\ichele Cooks!
English celebrity chef also known as The Naked Chef. BBC food television shows.
American television personality and top chef. The 79th most powerful celebrity in the world. Earnings: $15 million
Award-winning television personality. The queen of fried foods and Southern cooking. Earnings: $9 million
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