Delmonico's Chicken Chasseur
Source of Recipe
Tom Fitzmorris, Delmonico's
List of Ingredients
- 1 chicken, cut up
- 1 cup flour
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/4 tsp powdered thyme
- 3 Tbsp olive oil
- 4 cloves garlic, chopped
- 1/2 green bell pepper, coarsely chopped
- 6 green onions, chopped
- 1/4 cup dry white wine
- 1/4 cup dry sherry
- 1 Tbsp lemon juice
- 8 ounces fresh mushrooms, sliced
- 1 Tbsp Worcestershire sauce
Instructions
- Preheat oven to 400 degrees. Combine the flour with the salt, pepper and thyme. Dust the chicken pieces lightly with the seasoned flour.
- Heat the olive oil in an oven-proof skillet and saute the garlic, bell pepper and green onions until the onions are limp. Add the chicken pieces and saute until lightly browned all over.
- Place the entire skillet into the oven and bake for 25 minutes, turning chicken once.
- When the juices from the thigh run clear when you prick it with a fork, remove the skillet from the oven. Remove chicken pieces and keep warm.
- Deglaze the pan with the wine, sherry, and lemon juice. Bring to a boil over medium heat while scraping the bottom of the pan and stirring to redistribute the ingredients.
- Add mushrooms and Worcestershire. Cook until mushrooms begin to turn tender. Adjust seasonings with salt and pepper.
Spoon pan contents over the chicken and serve.
Serves 2 to 4
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