Friday, June 24, 2011

Chicken in Mushroom Shallot Sauce

I have made some version of this dish many times.  Use your best judgment to substitute and tweak my directions as they work for your tastes.  For a prettier presentation, leave the chicken on the bone or use whole breasts.  I prefer to use dark meat and take the bones out in the kitchen to save them for stock.  Whether or not the bones make it to the table, I still have to cut my kids food, so making bite size pieces ahead of time means we can all enjoy our food with less table work.

  1. Pan cook chicken legs, turkey, or chicken or beef cut of choice.  Remove meat from pan, but leave oil and bits.
  2. Fry sliced shallots (or onions) and mushrooms in ample oil and/or margarine in the same pan.
  3. Sprinkle generously with flour and continue cooking on medium-low.
  4. Add white wine, beer, or broth and scrape up yummy bits. 
  5. Add green olives, capers, sun-dried tomatoes, or other ingredients (optional) and return chicken to the pan.
  6. Continue cooking if necessary or cover and keep warm until ready to eat.
Serve over brown rice or bulgur.

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