16 oz chicken thighs or breast -skinned and deboned
2 Tbs olive oil
1 shallot -- finely chopped
2 cloves garlic -- finely chopped
1/2 green bell pepper -- finely chopped
1 Tbs lemon juice
6 oz portobella mushrooms -- cut into 1\\\" chunks
1/4 cup chicken stock
1/4 cup wine
1 Tbs tarragon -- fresh chopped
1 Tbs lovage -- fresh chopped
Salt & pepper to taste
1 Tbs 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.
See other recipes submitted by Chet Day