Braised Chicken With Mushrooms And Peppers

Recipe Ingredients

2 tablespoons	30ml	Olive oil
3 1/2 lbs	1589g / 56oz	Chicken - cut into pieces
1 cup	62g / 2.2oz	Finely-chopped onion
1 tablespoon	15ml	Minced garlic
1		Red bell pepper - cut julienne strips
1/2 lb	227g / 8oz	Mushrooms - sliced
1 cup	237ml	Dry white wine
1 cup	237ml	Chicken broth
		Beurre manie - made with
1 1/2 tablespoons	22ml	Softened unsalted butter - blended with
1 1/2 tablespoons	22ml	All-purpose flour
3 tablespoons	45ml	Minced fresh flat-leaf parsley

Recipe Instructions

In a heavy skillet heat the oil over moderately-high heat until it is hot but not smoking, brown the chicken, and transfer to a plate. In the remaining fat, cook the onion and garlic over moderately-low heat, stirring until the onion is softened. Add the bell pepper, mushrooms, salt and pepper to taste and cook the mixture over moderate heat, stirring, until the bell pepper is softened. Add the wine, broth, and chicken, bring the liquid to a boil, and simmer the mixture, covered for 25 minutes, or until the chicken is cooked through.

Transfer the chicken to a platter and keep it warm. Whisk the beurre manie into the pepper mixture and simmer the sauce, whisking, for 2 to 3 minutes, or until it is thickened. Stir in the parsley and pour the sauce over the chicken.

This recipe yields 4 servings.

Source:
COOKING LIVE with Sara Moulton - Recipe courtesy of Gourmet Magazine - From the TV FOOD NETWORK - (Show # CL-9099 broadcast 04-02-1998) - Downloaded from their Web-Site - http://www.foodtv.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.