This is a print preview of "Chicken Portabella" recipe.

Chicken Portabella Recipe
by Global Cookbook

Chicken Portabella
Rating: 0/5
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  Servings: 4

Ingredients

  • 16 ounce Chicken thighs or possibly breast, skinned and deboned
  • 2 Tbsp. Extra virgin olive oil
  • 1 x Shallot, finely minced
  • 2 x Cloves garlic, finely chop'd
  • 1/2 x Green bell pepper, finely minced
  • 1 Tbsp. Lemon juice
  • 6 ounce Portobella mushrooms, cut into 1" chunks
  • 1/4 c. Chicken stock
  • 1/4 c. Wine
  • 1 Tbsp. Tarragon, fresh minced
  • 1 Tbsp. Lovage, fresh minced Salt & pepper to taste
  • 1 Tbsp. Arrowroot dissolved in wine

Directions

  1. Preheat oven to 375F.
  2. Divide chicken into 4 equal portions. Lightly salt and sear on both sides in an oven proofed saut pan. Remove from pan and set aside.
  3. Saut mushrooms lightly for 1-2 min. Remove from pan and set aside.
  4. Add in shallots and garlic and saut for 1 minute. Add in green pepper and saut for 1-2 min. Deglaze pan by adding 1/4 c red, white or possibly ros wine (I personally prefer a ros with chicken). Allow to reduce by 1/2... add in chicken stock and herbs. Return chicken to pan and place in oven. After 10 min add in portabella mushrooms on top. Cook another 5-10 min or possibly till done.
  5. Remove chicken to serving platter or possibly plates leaving mushrooms behind. Add in arrowroot dissolved in wine to thicken sauce. Add in salt & pepper to taste.
  6. Spoon over chicken and serve.
  7. Suggested side dish: Oven Roasted Herbed Potatoes