Sauteed Chicken With Mushrooms And Garlic Puree

Course : Chicken
Serves: 10
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3 1/2 Pounds chicken -- cut in pieces
1 teaspoon salt to taste -- if desired
1 teaspoon freshly ground pepper to taste
2 Tablespoons flour
2 Tablespoons olive oil
1/2 Pound small mushrooms -- rinsed in cold water and drained well
12 Cloves garlic -- unpeeled
1/2 Cup finely chopped onion
1/2 Cup dry white wine
2 Cups chopped fresh tomatoes -- peeled and seeded
1/2 Cup chicken broth
4 bunch springs parsley
1 piece bay leaf
3 Sprigs fresh thyme -- finely chopped, or
1/2 teaspoon dried
1/4 Cup finely chopped fresh basil or parsley

Preparation / Directions:

Sprinkle the chicken pieces with salt and pepper. Dredge them in the flour, and pat to make the flour adhere. Heat the oil in a heavy skillet. When it is hot, add the chicken, skin side down, and cook, uncovered, turning occasionally to brown well on all sides, about 10 minutes. Drain off the fat. Add the mushrooms, garlic and onion, and cook, stirring, for about 3 minute over high heat. Add the wine, tomatoes, chicken broth, parsley springs, bay leaf and thyme, and stir to dissolve the brown particles clinging to the skillet. Bring to a simmer, and add salt and pepper if needed. Cover tightly and cook for 20 minutes. With a slotted spoon, remove the garlic cloves, and squeeze out the flesh by placing them in a sieve and pushing the pulp through with a pestle or rubber spatula. Add the pureed garlic to the skillet, and bring the mixture to a simmer. Cook, stirring, for about 2 minutes. Remove the bay leaf, and serve with chopped basil or parsley.


Nutritional Information:

303 Calories (kcal); 21g Total Fat; (64% calories from fat); 21g Protein; 5g Carbohydrate; 104mg Cholesterol; 123mg Sodium

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