Chicken portabella
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 16 | ounces | Chicken thighs or breast; skinned and deboned |
| 2 | tablespoons | Olive oil |
| 1 | Shallot; finely chopped | |
| 2 | Cloves garlic; finely chop'd | |
| ½ | 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 |
| Salt & pepper to taste | ||
| 1 | tablespoon | Arrowroot dissolved in wine |
Directions
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!