CHICKEN AND MUSHROOM SAUVIGNON BLANC
Make and share this Chicken and Mushroom Sauvignon Blanc recipe from Food.com.
Provided by marguerite moriarty
Categories Stew
Time 1h35m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- In a heavy-bottomed large pot, place the chicen, garlic, onions, mustard, tomato paste, herbs, wine and chicken broth.
- Bring to a boil over high heat.
- Reduce the heat to moerate and simmer about 1 hour, or until chicken is very tender and the mixture is saucy.
- While the chicken is simmering prepare the bacon and mushrooms.
- In a large saute pan, cook the bacon until crisp.
- Remove with a slotted spoon and set aside on paper towels as needed.
- Discard all but 1 1/4 tbls of the bacon fat.
- Cook the mushrooms in the bacon fat over high heat until golden brown.
- Remove from the pan and add to the reserved bacon.
- When the chicken is tender, add the reserved bacon and mushrooms and cook 15 minutes.
- Season with salt and pepper and garnish with the parsley.
- Hint: If I'm in a hurry I use boneless thighs, boil with ingredients in step 1 for 20 minutes.
- Remove the thighs, and reduce the mixture on High heat until saucy, about 10 minutes.
- Then complete with the bacon and mushrooms.
Nutrition Facts : Calories 1016.2, Fat 79.2, SaturatedFat 24.7, Cholesterol 220.4, Sodium 1688.8, Carbohydrate 24.6, Fiber 5.5, Sugar 10.9, Protein 52.4
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