Chicken and Mushrooms Recipe #31014
This is a great dish. I have been having trouble finding sauterne around here lately, but dry vermouth will be good.
by papergoddess
1¼ hours | 5 min prep
SERVES 4
- 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
- Melt butter in 13" X 9" baking pan.
- Stir in thyme, paprika, salt, and pepper.
- Dredge chicken pieces in flour, then swish in butter (both sides), until coated.
- Arrange them in baking dish.
- Bake in hot oven (400 degrees) until browned, about 30 minutes.
- Reduce heat to 350 degrees, turn over chicken pieces, and add mushrooms and wine.
- Cover dish with foil and continue baking about 30 minutes longer.
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5 stars