Mushroom Rosemary Chicken
My daughter brought back a doggie bag from a dinner date about 11 years ago and said I "had" to try it. She was right. It was sensational. This recipe appeared in a magazine a year or so later and is identical. I'm drooling just reading it!
* Exported from MasterCook *
Mushroom Rosemary Chicken
Recipe By : The Herb Companion Magazine Oct. 1990
Serving Size : 6 Preparation Time :0:00
Categories : Chicken And Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 Lbs Chicken Thighs Or
Boneless Breasts -- (Cube Breasts)
1/2 Teaspoon Salt
1/2 Teaspoon Pepper
1 Tablespoon Vegetable Oil
1 Medium Onion -- Chopped
3 Cloves Garlic -- Minced
2 4" Sprigs Rosemary -- Wrap In Cheesecloth
Or
1 Teaspoon Rosemary -- Dried, Crumbled
12 Oz Mushrooms -- Slice 1/2" Thick
1/2 Cup Dry White Wine
3 Tablespoons Tomato Paste
Sprinkle chicken with salt and pepper. Brown haf the chicken pieces, skin side down first, in oil in large, heavy bottomed, pan over medium-high heat for about three minutes on each side. Remove chicken and set asise, then repeat with remaining chicken pieces.
Lower heat to medium. Pour off and discard all but one Tblsp. of fat from pan. Add onion and garlic; cook stirring, until onion is softened (about 4 minutes). Add rosemary and mushrooms and cook, stirring, until mushrooms are softened (3 to 4 minutes) . Stir in wine and tomato paste.
Return chicken to pan and stir to coat with sauce. Simmer, covered, over low heat for 25 minutes. Uncover, bring to a steady boil, and cook until liquid is reduced by half (about 10 minutes). Sauce should be the consistency of thick glaze. Remove rosemary sprigs and serve. Recipe serves 6-8.
- - - - - - - - - - - - - - - - - -
|
|
member logon
