Chicken and Mushrooms

By á-24937

Ingredients

• 2 lbs. chicken, about 6 chicken pieces (Lisa uses bone-in thighs)
• 1/2-1 tsp. salt, to taste
• 1/4-1 tsp. CRACKED BLACK PEPPER, to taste
• 1 TB. vegetable/olive oil
• 6 garlic cloves, peeled
• 2-3 shallots, peeled and chopped
• 1 lb. mushrooms, cleaned and left whole if small, halved or quartered if large
• 1 Cup chicken broth, Lisa uses low sodium (or 1 Cup water mixed with 1/2 tsp. CHICKEN SOUP BASE)
• 1/4 Cup balsamic vinegar
• 1 WHOLE BAY LEAF
• 1/4 tsp. THYME or HERBES DE PROVENCE

Details

Servings 1
Adapted from keyingredient.com

Preparation

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Directions

Season the chicken with salt and PEPPER. In a soup kettle, heat the oil over medium-high heat. Add the chicken and brown on one side. Add the garlic and shallots. Turn the chicken. Add the mushrooms and shake the pot to distribute. Add the broth, vinegar, BAY LEAF and THYME or HERBES DE PROVENCE, cover and reduce heat to medium-low. Continue to cook for about 20 minutes, turning the chicken once. Remove the chicken to a plate and tent with foil to keep warm. Turn the heat to medium-high and cook until the liquid is reduced to sauce of your desired thickness. Use a fork to mash up the garlic cloves in the sauce. Add the chicken back into the sauce and reheat on low until warmed. Lisa sometimes likes a thicker sauce and uses a roux of 1 part butter or oil to 1 part flour, which she cooks over medium heat until lightly browned before stirring into the sauce. Serve with wide noodles, mashed potatoes or hutspot.

Prep. time: 15 minutes
Cooking time: 45 minutes
Serves: 6





Nutritional Information

Servings 6; Serving Size 1 chicken piece plus sauce (222g); Calories 270; Calories from fat 140; Total fat 15g; Cholesterol 75mg; Sodium 280mg; Carbohydrate 8g; Dietary Fiber <1g; Sugars 3g; Protein 23g.
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