Sunday, April 6, 2008
Chicken in Mushroom Wine sauce
I picked up a package of cut up chicken at the store and had lofty goals. I was gonna make cattiatore. Sometimes you think you are gonna make a dish and when it comes time to get down to business, you find that maybe you want something different. That's how it was today. I didn't want any tomato taste.
So, after looking at recipes for awhile and not finding anything that was exactly what I wanted to do, this it what I came up with. Pretty darn tasty!
Chicken in Red Wine Mushroom Sauce
1 Chicken cut into pieces, skin removed
(I used only Breasts, Thighs and Legs- freeze the rest for another time)
1 lg onion - sliced
1/2 to 3/4 lb fresh mixed variety mushrooms
1 cup dry red wine
1-2 cloves of garlic -minced
Seasoned salt to taste
In a large fry pan (or large heavy bottomed pot) I put about 1 T of bacon grease (or you could use the oil of choice). When the oil is hot, place the chicken in the pan to brown on both sides.
Meanwhile in a saucepan, place the wine and boil 15 or so min until reduced by at least 1/2.
While the wine is cooking, go back to the chicken and continue to cook on low/medium heat until chicken is golden and lightly browned. Add the onions and mushrooms to the pot, pushing to fill the spaces between the chicken and to cover the chicken. Add the garlic.
When the wine is reduced to your liking, pour it over the chicken and mushrooms. Continue to cook about 25 min more until chicken is cooked through and mushrooms and onion are soft.
I cooked until the sauce was very reduced.
Place chicken on a platter, top with the mushrooms and onion and serve.