Chicken with Mushrooms

A simple dish with a rich French flavour. Serve with little French green beans and rice or mashed potatoes. I love king oyster mushrooms in this, but you can use any combination.

Serves 4 to 6

  • 1 chicken, cut into 8 pieces
  • Salt and freshly ground pepper
  • 2 tablespoons chopped fresh tarragon, or 2 teaspoons dried
  • 2 tablespoons butter
  • 8 ounces mixed mushrooms, sliced
  • ½ cup white wine
  • 1 cup chicken stock
  1.  Preheat oven to 400 F.
  2. Season chicken with salt and pepper and 1 tablespoon fresh tarragon.
  3. Heat butter in a large skillet over medium heat until sizzling.
  4. Working in batches, add chicken, skin side down, and brown on both sides, about 3 minutes a side.
  5. Place chicken in an ovenproof baking dish. Pour on the fat from skillet, reserving 1 tablespoon for mushrooms.
  6. Add mushrooms and remaining 1 tablespoon tarragon to skillet. Season with salt and pepper and sauté for 2 minutes or until softened.
  7. Add mushrooms to baking dish. Pour wine into skillet, bring to boil and boil for 1 minute.
  8. Add stock and return to boil. Boil for 2 minutes or until sauce is reduced slightly.
  9. Pour sauce over chicken and bake uncovered for 30 to 40 minutes or until chicken is cooked and juices are clear
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