Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Poultry Main dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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.
