You will need:
2 lbs chicken, breast, thighs or
whatever you got ( I used both)
1 Tbsp vegetable oil
2 carrots, sliced
1 onion, chopped or sliced, whaddeveryalike
1/2 lb mushrooms (I am using 1 c dried shiitake mushrooms, because I don't know what else to do with them)
2 garlic cloves, crushed
3 Tbsp all-purpose flour
2 c good white wine (who's off their meds?? Yay!!) - you can also substitute chicken stock for half if you don't want to intoxicate minors in your care. You know, TOO much
1 tsp dried thyme leaves
Black pepper
Salt
1 bay leaf
3 green onions
First, brown yer chicken. Heat the oil in a wide saucepan (NOT non-stick) salt and pepper your chicken and brown the chicken in batches, until golden. Set aside in a bowl. Pour off most of the leftover fat and reserve.
Toss the carrots, onions and sliced mushrooms into the saucepan, cook at medium low heat for 3 or so minutes until the onions start to soften. Add in the garlic and cook for one more minute. Just one!! Dump all these veggies in the bowl with the chicken.
Pour the reserved fat back in the pan (should be about 1 1/2 Tbsp, add a little bit more as required) and add the flour. Scrape the bottom (all flavour!!) and stir until the flour takes on a bit of colour, a minute or two. Less than that and your pan is too hot. Turn it down, soldier!
Slowly add the wine, scraping as you go. Add the chicken and vegetables back in as well as more salt and pepper, the thyme and bay leaf. Bring to a boil, then reduce heat and simmer for about an hour.
Sprinkle with the sliced green onions and serve without the bay leaf. I separated this into 6 servings at 400 calories per. It is on the high side, calories-wise, but it is for a special occasion. I am serving it with some steamed broccoli and calling it a week, yay!
Enjoy!
1 Tbsp vegetable oil
2 carrots, sliced
1 onion, chopped or sliced, whaddeveryalike
1/2 lb mushrooms (I am using 1 c dried shiitake mushrooms, because I don't know what else to do with them)
2 garlic cloves, crushed
3 Tbsp all-purpose flour
2 c good white wine (who's off their meds?? Yay!!) - you can also substitute chicken stock for half if you don't want to intoxicate minors in your care. You know, TOO much
1 tsp dried thyme leaves
Black pepper
Salt
1 bay leaf
3 green onions
First, brown yer chicken. Heat the oil in a wide saucepan (NOT non-stick) salt and pepper your chicken and brown the chicken in batches, until golden. Set aside in a bowl. Pour off most of the leftover fat and reserve.
Toss the carrots, onions and sliced mushrooms into the saucepan, cook at medium low heat for 3 or so minutes until the onions start to soften. Add in the garlic and cook for one more minute. Just one!! Dump all these veggies in the bowl with the chicken.
Pour the reserved fat back in the pan (should be about 1 1/2 Tbsp, add a little bit more as required) and add the flour. Scrape the bottom (all flavour!!) and stir until the flour takes on a bit of colour, a minute or two. Less than that and your pan is too hot. Turn it down, soldier!
Slowly add the wine, scraping as you go. Add the chicken and vegetables back in as well as more salt and pepper, the thyme and bay leaf. Bring to a boil, then reduce heat and simmer for about an hour.
Sprinkle with the sliced green onions and serve without the bay leaf. I separated this into 6 servings at 400 calories per. It is on the high side, calories-wise, but it is for a special occasion. I am serving it with some steamed broccoli and calling it a week, yay!
Enjoy!
Have to say, this is delicious! I highly recommend it; it's going into regular rotation at our house. Never had shitake mushrooms before and they are amazing!
ReplyDeleteI am so glad you guys liked it!
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