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CHICKEN ON A BED OF PORTABELLOS Recipe

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This recipe for CHICKEN ON A BED OF PORTABELLOS is from Campbell & Indrelunas Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 bone-in or boneless chicken breast halves (with skin)
1 teaspoon dried thyme
Salt and pepper to taste
High smoke point oil
Six large Portobello mushrooms or 12-18 large shiitake or button mushrooms.
2 cups dry white wine or as needed
1 T. minced garlic
1/2 c. chicken stock
1/2 c. heavy cream
Salt
Pepper
Olive oil
½ c. chicken stock or broth
½ c. heavy cream
2 T. fresh minced Italian flat-leaf parsley and/or tarragon
Directions:
Directions:
Position a rack in the center of the oven. Preheat the oven to 400 degrees. Trim any excess fat from the chicken and season with the thyme, salt and pepper. Lightly oil a baking pan or shallow backing dish just large enough to hold the chicken pieces in a single layer. Remove the stems from the mushrooms or cut into ¼ inch pieces enough smaller mushrooms to cover the bottom of the pan. Arrange the mushrooms in the pan. Stir the garlic, salt, pepper into the wine and pour over mushrooms .Lay the chicken breasts skinside up on top of the mushrooms. Brush lightly with olive oil. Bake uncovered until the chicken skin turns golden brown, about 20 minutes. Check to make sure there is some liquid in the pan; if not, add more wine. Baste the chicken with pan juices and turn it over. Bake until the chicken registers 165 degrees on a thermometer, 10-20 minutes more. Using a slotted spoon, remove the chicken and mushrooms to a platter, arranging the chicken skin side up on the mushrooms. Pour the pan juices into a small saucepan and skim off the fat with a spoon. Add ½ c. chicken stock or broth and ½ c. heavy cream. Boil over high heat until reduced to about 1 cup, with a slightly syrupy consistency. Taste and adjust the seasonings. Spoon some of the sauce over the chicken and pass the rest separately. Sprinkle the chicken with the parsley and/or tarragon.
Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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