Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 16 ounces | Chicken thighs or breast; skinned and deboned |
| 2 tablespoons | Olive oil |
| 1 \N | Shallot; finely chopped |
| 2 \N | Cloves garlic; finely chop'd |
| ½ \N | Green bell pepper; finely chopped |
| 1 tablespoon | Lemon juice |
| 6 ounces | Portobella mushrooms; cut into 1\" chunks |
| ¼ cup | Chicken stock |
| ¼ cup | Wine |
| 1 tablespoon | Tarragon; fresh chopped |
| 1 tablespoon | Lovage; fresh chopped |
| \N \N | Salt & pepper to taste |
| 1 tablespoon | 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 ¼ c red, white or ros wine (I personally prefer a ros with chicken). Allow to reduce by ½... 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!