Yield: 4 servings
|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|
|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!