Food With Wine, Recipes, Wines

Pan Roasted Chicken with Creamy Mushroom Sauce

chickenmushroom_225

I had half a bottle of Westerly Sauvignon Blanc left and didn’t want it to go to waste so I headed over to Wine Spectator in search of a recipe.  If you haven’t searched their site for a recipe to pair with your wine, or to use up what’s left of a bottle before, bookmark WesterlySauvBlanc14the link above.  You can enter just the type of wine you have and a list of recipes of all types will appear.  You don’t have to be a gourmet chef to prepare them either, as this recipe certainly shows.

Pan-Roasted Chicken with Creamy Mushroom Sauce

Ingredients

• 8 pieces of chicken, skin on—drumsticks and thighs
• 1 leek, white part only, thinly sliced
• 1 pound mixed mushrooms, such as oyster, enoki and maitake (I used baby bellas)
• 1/2 cup wine (whatever you’re drinking will work best – mine was Westerly Wines)
• 2 cups good quality chicken stock aldentepappardelle
• 1/2 cup heavy cream
• 1/4 cup minced tarragon
• 12 ounces egg noodles, like pappardelle (I use al denté pappardelle)

Directions

1. In a large sauté pan, heat two tablespoons of cooking oil over medium-high heat. Season the chicken pieces with salt and pepper, then place them in the pan, skin-side down and cook until the skin is golden-brown, around 3 to 4 minutes. Remove the chicken and reserve.

2. Add the sliced leeks to the pan that held the chicken and cook, stirring occasionally, until soft, around 1 minute. Add the mushrooms and continue to cook, stirring occasionally, until soft, around 7 minutes. Add the wine and cook until the wine has almost completely evaporated, then add the stock. Bring the stock to a boil, then reduce to a simmer. Add the chicken pieces back to the pan, skin side up, and cover the pan. Cook until the chicken is done, around 15 minutes.

3. Bring a large pot of salted water to a boil. Add the egg noodles and cook to the instructions on the back of the package. Strain the noodles into a bowl and dress with olive oil and reserve.

4. Remove the chicken from the mushroom sauce and reserve. Turn the heat to low and stir the cream into the mushroom mixture, and continue cooking, letting the sauce thicken, around 5 minutes. Adjust the seasoning of the sauce with salt and pepper. To serve, place the noodles in a bowl, top with the sauce and two pieces of chicken and garnish with the tarragon. Serves 4.

There are a lot of great things about this recipe.  One of the best being that it can be made in just over 30 minutes which makes it an easy weeknight meal to throw together!  #GirlsGoneWine

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