Growing up I was fortunate to have a wonderful cook for a mother. My mother is one of those intuitive cooks who effortlessly just knows how to marry spices for the most flavorful food. I learned how to cook watching my mother in her kitchen making her magic from cooking to baking. A solitary cook my favorite time to cook is when I am alone in my kitchen channeling my mother remembering my special time spent with her so long ago.
One of my favorite chicken recipes from my mother is chicken paired wine and mushrooms. Chicken is very versatile capturing flavor from the ingredient you add. I especially like rosemary added to chicken releasing a flavorful aroma to the sauce. After cooking in the oven for an hour and a half the flavors are perfectly combined with the chicken so tender breaking away from the bone.
Chicken with Wine and Mushroom
4 lbs. cut-up chicken, 8 pieces
2 tablespoon olive oil
8 oz sliced mushrooms
1 shallot, chopped
4 cloves garlic, minced
8 oz. sliced mushroom. I like to use baby portobello
1/4 cup flour
2 cups white wine
2 cups chicken broth, low salt
2 teaspoon dried rosemary, crushed
1 teaspoon salt
1/2 teaspoon pepper
Preheat oven to 350F. Heat oil in a pan. Brown chicken in large sautéing pan or frying pan about 10 minutes on each side. Remove as pieces brown placing on a paper towel cover plate. Drain oil from pan leaving just one tablespoon. Add shallot and garlic sautéing until translucent do not brown. Add mushrooms cooking for another 5 minutes. Place chicken in dutch over, top with shallot, garlic, and mushrooms. Sprinkle with rosemary, salt, and pepper. Set aside why making the sauce. In sautéing pan add flour to drippings cooking to combine for a few minutes. Add wine and chicken broth bring to a boil. Lower heat simmer until thick. Remove from heat pour over sauce over Chicken. Bake for 1hour and 30 minutes. I like to serve over 1 lb. fettuccine tossed with olive oil or you can try egg noddles, rice, couscous. Saves 4-6.