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Ингредиенты
- 16 ounce Chicken thighs or possibly breast, skinned and deboned
- 2 Tbsp. Extra virgin olive oil
- 1 x Shallot, finely minced
- 2 x Cloves garlic, finely chop'd
- 1/2 x Green bell pepper, finely minced
- 1 Tbsp. Lemon juice
- 6 ounce Portobella mushrooms, cut into 1" chunks
- 1/4 c. Chicken stock
- 1/4 c. Wine
- 1 Tbsp. Tarragon, fresh minced
- 1 Tbsp. Lovage, fresh minced Salt & pepper to taste
- 1 Tbsp. Arrowroot dissolved in wine
Инструкции
- 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 min. Remove from pan and set aside.
- Add in shallots and garlic and saut for 1 minute. Add in green pepper and saut for 1-2 min. Deglaze pan by adding 1/4 c red, white or possibly ros wine (I personally prefer a ros with chicken). Allow to reduce by 1/2... add in chicken stock and herbs. Return chicken to pan and place in oven. After 10 min add in portabella mushrooms on top. Cook another 5-10 min or possibly till done.
- Remove chicken to serving platter or possibly plates leaving mushrooms behind. Add in arrowroot dissolved in wine to thicken sauce. Add in salt & pepper to taste.
- Spoon over chicken and serve.
- Suggested side dish: Oven Roasted Herbed Potatoes
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 186g | |
| Recipe makes 4 servings | |
| Calories 280 | |
| Calories from Fat 184 | 66% |
| Total Fat 20.57g | 26% |
| Saturated Fat 4.9g | 20% |
| Trans Fat 0.2g | |
| Cholesterol 75mg | 25% |
| Sodium 96mg | 4% |
| Potassium 450mg | 13% |
| Total Carbs 4.32g | 1% |
| Dietary Fiber 1.0g | 3% |
| Sugars 1.26g | 1% |
| Protein 17.03g | 27% |
