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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (333g) Recipe makes 4 servings |
||
| Calories 670 | ||
| Calories from Fat 417 | (62%) | |
| Amount Per Serving | %DV | |
| Total Fat 46.4g | 71% | |
| Saturated Fat 17.3g | 86% | |
| Monounsaturated Fat 17.4g | ||
| Polyunsaturated Fat 8.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 203mg | 67% | |
| Sodium 828mg | 34% | |
| Potassium 603mg | 17% | |
| Total Carbohydrate 8.7g | 2% | |
| Dietary Fiber 0.8g | 3% | |
| Sugars 1.1g | ||
| Protein 44.9g | 89% | |
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Chicken and Mushrooms
By: papergoddess
Jun 12, 2002
This is a great dish. I have been having trouble finding sauterne around here lately, but dry vermouth will be good.
SERVES 4
Ingredients
- 4 tablespoons butter or oil
- 1 teaspoon paprika
- 1/4 teaspoon thyme
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 broiler-fryer chicken, cut up or 2-2 1/2 lbs chicken thighs
- 1/4 cup flour
- 3/4 cup dry white wine (I prefer sauterne or dry vermouth)
- 2 cups sliced fresh mushrooms
Directions
1
Melt butter in 13" X 9" baking pan.2
Stir in thyme, paprika, salt, and pepper.3
Dredge chicken pieces in flour, then swish in butter (both sides), until coated.4
Arrange them in baking dish.5
Bake in hot oven (400 degrees) until browned, about 30 minutes.6
Reduce heat to 350 degrees, turn over chicken pieces, and add mushrooms and wine.7
Cover dish with foil and continue baking about 30 minutes longer.
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- Course > Main Dish
- Main Ingredient > Meat > Poultry > Chicken
- Preparation > Time to Make > < 4 hours
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- Occasion > Taste/Mood > Comfort Food
- Occasion > Everyday
Featured Reviews for This Recipe
From: KiwiLover
On Jan 13, 2008
Loved this, I used regular sauvignon blanc wine, but still really liked the flavor. This will be made again for sure!
From: DiScharf
On Nov 10, 2007
Hi papergoddess, this dish is out of this world! we served it with skinless/bonelss chicken breasts, sauteed the mushrooms before adding, and used vermouth. Added minced garlic & crushed red pepper flakes. I made this dish to take to a friend's house - she made the rice pilaf and the asparagus and a dessert! However, this dish went over like the true winner that it is. Thank you for sharing this great recipe - will have to make some adjustments to make it here for the "home" but we can sub the vermouth with chicken stock. Really very delicious! Enjoyed it thoroughly, Diane 
From: MizzNezz
On Aug 5, 2002
This is a great chicken dish! I added a little garlic and put some carrot chunks in for good measure. I used all thighs (with skin removed). Didn't have fresh mushrooms, but a can of button mushrooms worked fine. This has a super flavor. Served it with a side of fresh green beans. I will make this again! Thanks papergoddess!
From: JerriLea
On Aug 5, 2002
Yummy chicken! I sauted the mushrooms in a little butter before adding them to the chicken. Also put in a teaspoon of garlic with the spices. And to make it a meal I put some small red potatoes in for the last 30 minutes of baking. Wonderful! This has a very good flavor. I will make this again!
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