I’m not sure if I’ve mentioned it, but while I’m back in Canada this time, I am staying with my very dear friends – Megan and Ian. They have opened their home to me, given me a place to stay. While I am here, I am helping out with housework, cooking, and babysitting my beautiful god-daughter, Aurora. Hehe…I couldn’t resist throwing that in there.
Anyway, this morning Megan asked me if I could “play Chopped and frankenstein something for dinner.” And this is what I came up with: Chicken and Mushrooms in a White Wine Thyme sauce. It uses techniques I learned in culinary school for making Chicken Fricassee. I tried to keep the chicken and sauce light coloured. There is no cream or butter in this, but you could easily add some cream to the sauce at the end of cooking.
Recipe: Chicken and Mushrooms in a White Wine Thyme Sauce
- Chicken pieces (thighs and drumsticks, bone-in, skin-on)
- Oil (I used a combination of vegetable and olive oil, but you could use butter)
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 2 cups white mushrooms, cut in quarters
- 2 tbsps flour
- 2 tsps dried thyme leaves
- 3/4 cup white wine (I used Pinot Grigio)
- 2 cups chicken broth
- salt and pepper to taste
*In a heavy skillet, heat oil over medium-high heat. Add chicken pieces in batches and cook until lightly browned and the outside of the pieces looks cooked. As each batch of chicken browns, remove from skillet and put in a 9×13 baking dish.
*In another skillet, heat some vegetable oil and some of the fat from the chicken over medium heat. When hot, put your finely chopped onions on the pan. Allow to soften slightly, but try not to add too much colour. Add your garlic and mushrooms and cook for about 5 minutes. Add the flour and the dried thyme to the vegetables and cook for a couple of minutes to get rid of the flour flavour.
*Once your flour has cooked a bit, add the wine, stirring to ensure there are no lumps. Cook a few minutes to burn off the alcohol and reduce the wine a little. Then pour in the chicken broth, stir and season with salt and pepper to taste. Bring up to a boil, and then reduce to a simmer for 5 minutes or so.
*Pour the sauce over the chicken in the baking dish. Put in an oven preheated to 375F and bake for 45 minutes
I served this with rice and green peas. A simple salad of various greens would have been really nice too.