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Chicken in Wine Sauce Recipe Ingredients:
1 and 1/2 kg chicken, cut up into 8 pieces
2 tablespoons butter
2 tablespoons olive oil
salt and freshly ground pepper
1/2 kg fresh mushrooms (alternative:2 cans of straw mushrooms, drained)
1/4 cup chopped shallots or scallions (white part only)
2 cloves garlic, finely chopped
3 tablespoons flour
2 cups white wine
3/4 cup chicken stock
1 small bay leaf
2-4 sprigs parsley
1/2 teaspoon dried thyme or rosemary
Cooking Instructions:
Dry the chicken pieces, then season with salt and pepper. Heat the butter and oil in a heavy skillet. Add the chicken and cook until golden. Turn chicken and cook until golden on the other side. Remove from skillet and set aside. To the same skillet, add the mushrooms and cook over medium heat, stirring until moisture evaporates and mushrooms become golden. Add the shallots or scallions and cook, stirring, until slightly softened. Sprinkle with flour, and cook until lightly colored. Add the wine, broth, and herbs. Stir to blend well. Return the chicken to the skillet. Bring to a boil, cover, and simmer gently for 25-30 minutes or until tender. Discard the bay leaf once cooked.
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