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Chicken with White Wine and Mushrooms

June 26th, 2007

This recipe reminds me of a version of coq au vin that I make using red wine and chicken broth. I found this in the May 2000 issue of Bon Appetit. The sauce is a basic mire poix with some diced tomatoes and mushrooms. I used Muir Glen brand Fire Roasted Diced Tomatoes which added a nice smoky dimension to the sauce. If you add too much wine or you find the sauce too thin, you could always thicken it with a bit of roux. I made this with one breast skin-on and one skin-off for Ellen. Enjoy!

  • 2 bone-in chicken breast halves
  • flour
  • 1/4 c olive oil
  • 2/3 c chopped onion
  • 1/3 c chopped celery
  • 1/3 c chopped carrot
  • 2 tbsp chopped parsley
  • 4 lg garlic cloves, chopped
  • 1/2 lb mushrooms, sliced
  • 1/2 can diced tomatoes with juice
  • 1/2 c dry white wine
  • salt & pepper

Season the chicken with salt and pepper and dust with the flour. Heat the olive oil in a large heavy skillet over medium high heat. Brown the chicken skin side down for about 5 minutes. Turn the chicken and sauté for another 3 minutes. Remove chicken from pan and set aside. Add the onion, carrot, celery, parsley, and garlic to the pan and sauté about 5 minutes, or until vegetables are soft. Add the mushrooms and sauté about 10 minutes or until just starting to brown. Add the tomatoes, juice, and wine and bring to a boil. Reduce sauce by one third. Return chicken to pan, cover and simmer for about 15 minutes or until a meat thermometer reads 165° F. Transfer chicken and sauce to plates, serve.

Entry Filed under: Main Courses,Meats and Poultry

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