CHICKEN SAUTE WITH BEAUJOLAIS AND MUSHROOMS
Provided by Pierre Franey
Categories dinner, weekday, one pot, main course
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Sprinkle the chicken all over with salt and pepper.
- Heat the oil in a heavy skillet and add the chicken pieces skin side down. Cook for about 5 minutes over high heat until nicely browned. Turn the pieces and reduce the heat. Continue cooking to brown evenly all over about 10 minutes more, turning the pieces as necessary.
- Transfer the chicken to a warm platter and cover with foil.
- Pour off the fat from the skillet. Add the butter, mushrooms, onions, salt and pepper and cook, stirring over high heat, about 3 minutes or until lightly browned. Add the shallots, garlic, thyme and bay leaf. Cook, stirring, about 1 minute.
- Sprinkle the flour evenly over the vegetables and stir. Add the wine and broth, and cook, stirring rapidly with a wire whisk. When smooth use a wooden spatula to scrape off and dissolve the brown particles that cling to the bottom and sides of the skillet. Cook for about 10 minutes.
- Add the chicken and any juices that may have accumulated around the chicken to the sauce. Bring to a simmer and cook for a few minutes. Remove the bay leaf and serve with the spatzle.
Nutrition Facts : @context http, Calories 902, UnsaturatedFat 33 grams, Carbohydrate 43 grams, Fat 51 grams, Fiber 8 grams, Protein 57 grams, SaturatedFat 14 grams, Sodium 2189 milligrams, Sugar 18 grams, TransFat 0 grams
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Betty Elaine Wagoner
w-b97@gmail.comDisappointing.
caoimhe maher
caoimhe.maher49@gmail.comNeeds more flavor.
PASCAL ASUKU
a-p55@yahoo.comToo sweet.
Abubaker Alkhatwiby
alkhatwiby@gmail.comDry chicken.
Md Shrov
md-s80@hotmail.comBland.
Samir Sharma
s.s@yahoo.comMeh.
Bigginer Weeb
weeb-b45@yahoo.comNot bad.
Dejen Meges
dejenmeges@gmail.comEasy and tasty.
tiffany morishita
m-t@yahoo.comWill definitely make again.
Mijanor Rahman
mijanor_r82@hotmail.comDelicious!
Fahima Afrin
fahima_a@yahoo.comThis recipe is a keeper! I've made it several times and it's always a hit. The chicken is always tender and juicy, and the sauce is flavorful and rich. I highly recommend it.
Cadnaan Anelka
a.cadnaan@gmail.comI followed the recipe exactly and the dish was a disaster. The chicken was dry and tough, and the sauce was bland. I'm not sure what went wrong.
TyRave
tyrave44@hotmail.frThis dish was easy to make and very tasty. I used cremini mushrooms instead of shiitake and they worked well. The sauce was a bit too sweet for my taste, so I added a squeeze of lemon juice to balance it out.
Rebecca Pennell
r.p53@aol.comI'm not a huge fan of Beaujolais, so I substituted red wine instead. The dish still turned out great! The chicken was tender and flavorful, and the sauce was rich and savory.
Guagifjg Vhhxhlmvvge
guagifjg_vhhxhlmvvge@gmail.comThis was a great recipe! I used boneless, skinless chicken breasts and they cooked perfectly. The sauce was also very good. I served it over rice and it was a hit with my family.
Abir Alif
a70@yahoo.comI made this dish last night and it was absolutely delicious! The chicken was tender and juicy, and the sauce was flavorful and rich. I would definitely recommend this recipe to anyone looking for a quick and easy weeknight meal.
Leilany jaimes
leilany.jaimes72@hotmail.comThis chicken sauté was a delightful dish! The Beaujolais and mushrooms added a rich, savory flavor to the chicken, and the addition of fresh thyme and parsley brightened up the dish. I served it over mashed potatoes and it was a hit with my family.