Need a super easy kinda classy dinner recipe? Okay, here’s my Chicken with Wine and Mushroom Sauce recipe. To save a little money and get a more flavorful chicken I chose boneless, skinless thigh rather than breast. As a pre-Thanksgiving menu test I also prepared the Brussels Sprouts with Bacon recipe that can be found in the November 2015 InStyle magazine. The Brussels Sprout dish was easy to make and great!
1.5 lb of boneless, skinless chicken thigh.
1.5 cup mushroom – sliced thickly.
24 pearl onions (frozen type, just need to be thawed).
14 oz can chicken broth.
1/2 cup red wine (fruity).
3 cloves garlic – minced.
2 Tbsp flour.
1 tsp green peppercorn.
2 Tbsp or so olive oil.
Heat large fry pan to medium and add one Tbsp of olive oil.
Add chicken thighs and cook for 6 minutes until brown (may want to flip them to sear other side as well. Remove thighs for later use.
In same fry pan add 1 Tbsp of olive oil, and then the garlic and flour. Stir to deglaze the pan and then add wine, chicken stock, and stir to eliminate any clumps. Add mushrooms, pearl onions, green peppercorn, and stir.
When sauce is at light boil add chicken and then cook until the sauce thickens (about ten minutes).
Plate chicken and top with the wonderful wine and mushroom sauce. Add a side dish and you are ready to enjoy a super easy candlelight meal.
Good Eating and Table Talk,
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