Thursday, May 15, 2008

Hearty Chicken in a Light Mushroom Wine Sauce

Hearty Chicken in a Light Mushroom Wine Sauce

This is a tasty and quick dish that is great served over noodles or rice. While it can be made with either the white or dark meat portion of the chicken; I think that the dark meat works best. I like to use skinless thighs and drumsticks. Even with the drumsticks I remove most of the skin. So, even though it has a creamy texture, it is still low fat.


  • 4 skinless chicken thighs
  • 4 drumsticks with most of the skin removed
  • 1 tbsp of minced garlic
  • 1 tbsp of minced oregano
  • 1 tbsp of paprika
  • 2 tsp of salt
  • pepper to taste
  • 2 tbsp of flour
  • 1 large onion
  • 10 oz of white and Cremini mushrooms thickly sliced
  • 2 tsp of butter
  • 3 cups of white zinfandel wine
  • 1 shot (2 tbsp) of bourbon
  • 3/4 cup of skim milk or buttermilk
  • 2 tbsp of flour
  • 1/4 cup of low fat sour cream (optional)
  • olive oil


  1. Pat the chicken dry with a paper towel.
  2. Season the chicken with paprika, salt and pepper.
  3. Using a small strainer, lightly sprinkle the flour over the chicken, ensuring that the pieces have a light even coat of flour
  4. Heat a large heavy bottom pan on medium.
  5. Generously coat the bottom of a pan with olive oil, it will probably take about 2 tablespoon or so depending on the width of your pan.
  6. When the pan is hot, add the chicken pieces and brown each side. It should take about 5 minutes or so per side.
  7. Remove the chicken and set aside.
  8. Add the butter to the pan.
  9. Saute' the mushrooms until they are nicely brown and started to wilt. Salt the mushrooms.
  10. Push the mushrooms off to one side of the pan.
  11. Add the onions and saute until lightly brown.
  12. Add the garlic and oregano. Saute with the mushrooms and onions until fragrant.
  13. Return the chicken to the pan.
  14. Pour the bourbon over the contents of the pan. Mix it in. It will quickly evaporate. I think that the bourbon gives the sauce just a bit of a zing that is why I like to use it in this dish.
  15. Add the wine and bring to a light simmer.
  16. Turn the heat down and continue to simmer for about 20-30 minutes or until the chicken is cooked.
  17. Taste the sauce and add additional salt if necessary.
  18. To thicken the sauce, I use a small mason jar with a lid to put the milk and flour in. Close the jar tightly and shake it until the flour has mix in.
  19. Turn the heat back up to medium and when the sauce starts to bubble, pour the milk in. Mix it thoroughly.
  20. Continue to cook until the sauce thickens. It should take about 5 minutes or so.
  21. For an even creamier sauce, fold the sour cream into the dish and mix it in.
  22. The dish is ready to serve with noodles or rice.

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