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Sauteed Chicken With Mushrooms And Garlic
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- #44043
This recipe is a cousin of chicken marsala and just as good. Chicken dredged in flour gets a crispy brown coat before being simmered in a mixture of white wine, mushrooms and garlic.
serves/makes:
ready in:
30-60 minutes
30-60 minutes
2 reviews
1 comment
ingredients
3 1/2 pounds chicken pieces, bone in and skin on
salt and pepper, as needed
1 cup all-purpose flour
2 tablespoons olive oil
2 cans (4 ounce size) sliced mushrooms, drained
10 cloves garlic, peeled and sliced
1/2 cup finely chopped onion
1/2 cup white wine
3/4 cup chicken broth
1 tablespoon minced fresh parsley
2 bay leaves
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
directions
Season the chicken liberally with salt and pepper. Dust the chicken heavily with the flour, patting it so that it adheres to the chicken. Set the chicken aside.
Heat the oil in a large skillet over medium-high heat. Add the chicken and cook, uncovered, for 10 minutes, turning the chicken as needed to brown on all sides. Remove the chicken and set aside.
Add the mushrooms, garlic, and onion to the skillet. Cook, stirring frequently, for 3 minutes. Add the wine, broth, parsley, bay leaves, thyme, and basil to the skillet. Return the chicken to the skillet.
Bring the liquid to a simmer. Cover the skillet and cook for 20-30 minutes or until the chicken is cooked through.
Remove the bay leaves and serve the chicken with the mushroom sauce.
nutrition data
546 calories, 32 grams fat, 21 grams carbohydrates, 37 grams protein per serving.
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reviews & comments
Could this also be baked. I need it for a large crowd and doing so much other stuff, I need something I can have ready to slip into the oven and move on.
I believe it could be finished in the oven with good success but you'd have to cook it on the stovetop up until the recipe is covered and simmers for 20-30 minutes in order to get the right texture of the ingredients and consistency of the sauce.
October 27, 2013
I just used bone-in thighs for this recipe instead of a whole chicken because that's what I had on hand. I think using leg quarters would be good too. The chicken gets very tender and tasty simmering in the mushroom-garlic broth. Good for both family and guests.
December 15, 2006
EXCELLENT DISH! The entire process will take you 2 hours at most. I used only 5 cloves of garlic instead of 10, but it was still excellent. Best home made dish I've ever made. :)