June 14, 2009

Chicken with Wine, Tomatoes & Mushrooms

 
This Sunday, I go across the big ocean to find a recipe Momma cooked from time to time. She would try at least once a week to prepare something different from a country far away. It was her way of discovering new taste from around the globe. This one has Italian influences and is really good. Enjoy!

The recipe below is from my cookbook Grits to Guacamole which is now available.


Chicken with Wine, Tomatoes & Mushrooms

  • 1 1/2 tablespoons butter -divided
  • 2 tablespoons olive oil
  • 4 garlic cloves -crushed
  • 4 green onions -finely chopped
  • 6 oz sliced mushrooms -drained
  • 1 cut-up chicken
  • 2 cups dry white wine
  • 6 oz chicken stock
  • 6 tomatoes -cut into wedges
  • 1 bay leaf
  • 2 tablespoons Italian Seasoning
  • 1 tablespoon flour
  • Salt and pepper to taste
Melt 1 tablespoon of the butter with the olive oil in a frying pan and cook the garlic and onions until softened. Stir in mushrooms and fry for 2 minutes. Remove vegetables with slotted spoon into a bowl. Add the chicken pieces and brown on all sides. Return vegetables, add wine, stock, tomatoes, bay leaf, seasonings and add salt and pepper to taste. Bring to a boil and then reduce to a low simmer, cook for 40 minutes or until chicken is cooked. Lift out the chicken to a warmed platter. Mix remaining butter with the flour and add in small pieces to the sauce stirring until thickened. Discard bay leaf and pour sauce over chicken.

Get this recipe and many more in my Grits to Guacamole cookbook, click here.

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