I got this recipe from November’s Food & Wine magazine. I cheapened it up by using button mushrooms & skipping the Greek yogurt and forgot to add the celery leaves (which I had actually readied). Still, the results were wonderful. A very simple and tasty weekday dish that I’ll definitely make again.
- About 4 lbs chicken parts
- salt & pepper to taste
- 2 Tbsp. olive oil
- 1 large onion, chopped
- 8 oz white mushrooms, coarsely chopped
- 2 garlic cloves, minced.
- 2 bay leaves
- 1 tsp. dried thyme
- 1 cup white wine
- 2 cups chicken stock
- 2/3 cup low-fat sour cream
- 1/2 cup celery leaves (optional)
Preheat the oven to 425°F.
Place chicken pieces on the rack of a roasting pan. Sprinkle with salt and pepper. Roast until cooked through and crispy, about 45 minutes.
Meanwhile, heat olive oil over medium heat in a deep frying pan. Add the onion and saute until softened, about 3 minutes. Add the mushrooms, raise the heat to high, and saute until slightly browned, about 5 minutes. Add the garlic, bay leaves and thyme and cook for 1 more minute. Add the wine and cook until it’s almost evaporated, scraping up any browned bits. Add the chicken broth and cook until it’s reduced by half, about 15 minutes. Turn off the heat and mix in the sour cream.
Add the chicken to the pan skin side up. Place back on the stove and simmer until the chicken is heated through. Serve chicken with sauce.
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