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.
Ingredients:
- 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
Directions:
- Pat the chicken dry with a paper towel.
- Season the chicken with paprika, salt and pepper.
- Using a small strainer, lightly sprinkle the flour over the chicken, ensuring that the pieces have a light even coat of flour
- Heat a large heavy bottom pan on medium.
- 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.
- When the pan is hot, add the chicken pieces and brown each side. It should take about 5 minutes or so per side.
- Remove the chicken and set aside.
- Add the butter to the pan.
- Saute' the mushrooms until they are nicely brown and started to wilt. Salt the mushrooms.
- Push the mushrooms off to one side of the pan.
- Add the onions and saute until lightly brown.
- Add the garlic and oregano. Saute with the mushrooms and onions until fragrant.
- Return the chicken to the pan.
- 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.
- Add the wine and bring to a light simmer.
- Turn the heat down and continue to simmer for about 20-30 minutes or until the chicken is cooked.
- Taste the sauce and add additional salt if necessary.
- 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.
- Turn the heat back up to medium and when the sauce starts to bubble, pour the milk in. Mix it thoroughly.
- Continue to cook until the sauce thickens. It should take about 5 minutes or so.
- For an even creamier sauce, fold the sour cream into the dish and mix it in.
- The dish is ready to serve with noodles or rice.
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