Chicken Portabella

Recipe Ingredients

16 oz	454g	Chicken thighs or breast - skinned and deboned
2 tablespoons	30ml	Olive oil
1		Shallot - finely chopped
2		Garlic - finely chop'd
1/2		Green bell pepper - finely
1 tablespoon	15ml	Lemon juice
6 oz	170g	Portobella mushrooms - cut
1		Chunks
1/4 cup	59ml	Chicken stock
1/4 cup	59ml	Wine
1 tablespoon	15ml	Tarragon - fresh chopped
1 tablespoon	15ml	Lovage - fresh chopped
		Salt & pepper to taste
1 tablespoon	15ml	Arrowroot dissolved in wine

Recipe Instructions

Preheat oven to 375F.

Divide chicken into 4 equal portions. Lightly salt and sear on both sides in an oven proofed saute pan. Remove from pan and set aside.

Saute mushrooms lightly for 1-2 minutes. Remove from pan and set aside.

Add shallots and garlic and saute for 1 minute. Add green pepper and saute for 1-2 minutes. Deglaze pan by adding 1/4 c red, white or rose wine (I personally prefer a rose with chicken). Allow to reduce by 1/2... add chicken stock and herbs. Return chicken to pan and place in oven. After 10 minutes add portabella mushrooms on top. Cook another 5-10 minutes or until done.

Remove chicken to serving platter or plates leaving mushrooms behind. Add arrowroot dissolved in wine to thicken sauce. Add salt & pepper to taste. Spoon over chicken and serve.

Suggested side dish: Oven Roasted Herbed Potatoes

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