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Chicken Portabello
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- #68803
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
4 pounds chicken leg quarters (or roaster chicken), cut-up
salt and pepper, to taste
1/4 cup olive or vegetable oil
1 sweet onion, sliced
1 tablespoon minced garlic
4 portobello mushroom caps, sliced
2 tablespoons fresh chopped oregano
2 tablespoons flour
1 cup red wine
OR
1 cup chicken stock, PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
1 tablespoon cider vinegar
1 can (28 ounce size) chopped tomatoes
directions
Preheat the oven to 425 degrees F.
Drain and rinse the chicken, trimming off any excess fat. Pat dry. Sprinkle all over with salt and pepper. Arrange in a baking pan and roast for 30 minutes or until the juices run clear when pricked at the thickest point.
Meanwhile, in a Dutch oven, heat the olive oil and lightly brown the onion. Stir in the garlic, cook together for 2 minutes and then add the mushrooms and oregano. Continue cooking 5 minutes longer or until the mushrooms have softened.
Stir in the flour and cook for 5 minutes. Add the red wine and tomatoes. Bring to a boil, reduce heat and simmer for 20 minutes or until thickened.
Add the chicken and any cooking juices to the pot. Simmer together 10 minutes longer.
Serve over steamed white rice.
added by
kathykasia
nutrition data
Nutritional data has not been calculated yet.
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