Chicken with Mushroom sauce

I think one of the reasons that Thomas agrees to watch cooking shows with me is that it often inspires me to make something from the episode the next day.  Last night I finally got around to watching Ina’s new episode of Barefoot Contessa where she is on “vacation” in Napa. However, both her and Jeffrey are working on this vacation.

She made chicken with wild mushroom sauce and it just looked wonderful, so I made it.  I made a few tweaks though–I wanted the ease of just using chicken breast (and the portion control, with only 2 of us it doesn’t makes sense to cook 2 whole chickens).  This dish is simply divine–and don’t skip on the garlic!  It may seem redundant to add whole cloves and then minced, but the whole cloves roast a little and add a real depth to the sauce. Plus, they make a perfect spreadable addition to bread.

 

Chicken with Mushroom Sauce

Ingredients:

  • 1.5 pounds boneless, skinless chicken breast
  • 3 tablespoons all purpose flour
  • 1 cup white wine
  • 1 cup chicken stock
  • 1/4 cup dry sherry
  • 4-5 sprigs of thyme
  • 1.5 tablespoons butter mixed with about 1/8 cup flour (mash together)
  • 1 pint baby bella mushrooms, stems removed and cubed.
  • 3 whole cloves garlic
  • 1 big clove of garlic, minced.
  • Salt and pepper

Directions:

 

1. Preheat the oven to 325. Pat the chicken dry and season liberally with salt and pepper on all sides.  Then dredge chicken in flour.

2. In a heavy bottomed, oven safe pot brown the chicken in some olive oil and butter.  Once chicken is browned, remove from the pan

3. Tie the thyme stems together with kitchen string and add mushrooms, thyme and whole garlic cloves to the pot. Cook until the mushrooms soften (about 4 minutes)

4. Add the sherry and scrape the bottom of the pan to deglaze.  Then add the wine, chicken stock and minced garlic.  Stir and let simmer for a few minutes. Taste and season with salt and pepper

5. Add the chicken back to the pot and nestle it down in the mushroom mixture.  Cover and bake in oven for 25 minutes.

6. Place pot back on stovetop and remove chicken and discard thyme stems.  While the sauce is simmering on low heat, stir in the butter and flour mixture.  Continue cooking, stirring often until the sauce thickens.  Taste the sauce and add salt and pepper if needed.

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Tags: , , ,

Categories: Poultry, Recipes

Author:apointgourmet

A former English teacher living in Stuttgart, Germany who finds some sanity and peace through cooking.

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3 Comments on “Chicken with Mushroom sauce”

  1. Deborah
    January 17, 2013 at 12:23 pm #

    Thomas is so lucky…

  2. lindsy
    June 6, 2013 at 12:14 pm #

    I SAW THIS EPISODE THE OTHER DAY!!! looked so good but a lot of take out of the pot put it back and i dont have a nice ceramic pot like that that can go from stove top to oven.

    • June 12, 2013 at 6:32 pm #

      This recipe does have a lot of moving parts, and the pot is necessary. The taste of it in the end makes it all worth it though! Maybe I’ll make it for you next time you visit!

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