I love this recipe for a weeknight any time of year and recently remembered to make it on a chilly Fall day. I made four chicken breasts and served this over wild rice (egg noodles are good too), and with roasted brussels sprouts on the side.
Use either skin-on, bone-in chicken or if you prefer boneless, skinless chicken breasts, that works too. For these photos, I used four chicken breasts because that is what I had handy. You can select any two to three types of mushrooms. I like a pound of baby portabellas and a pound of shiitakes. Just be sure to get a mix of textures and something with a strong flavor like shiitakes or porcinis.
Roasted Chicken With Wild Mushrooms & Mushroom Sauce
- 4 portions chicken (see note above)
- Salt & pepper
- 2 tablespoons olive oil
- 1-2 onions, sliced thin (if you love onion, use 2)
- 2 pounds mixed mushrooms (bellas, cremini, white, shiitake, porcini, etc)
- 2 tablespoons red wine vinegar
- 1 tablespoon flour
- 2 cups chicken stock
- 2 tablespoons heavy cream
- 2 tablespoons chopped parsley plus sprigs for garnish
- Season chicken on all sides with salt and pepper.
- Preheat oven to 350F
- Put olive oil and seasoned chicken in large oven-safe skillet over medium to high heat, sear one side for about five minutes.
- Flip chicken and place skillet in preheated oven for 20 minutes.
- While chicken is roasting in the oven, wash and slice mushrooms, and gather your remaining ingredients.
- Remove the skillet from the oven, being extremely careful to remember the handle will be hot, and will stay hot (heavy warning because OUCH!). Place chicken on a plate and cover to keep hot.
- Return skillet to stove and add onion, stirring occasionally for about three minutes.
- Add mushrooms, stir, and cover. Cook about three minutes.
- Stir in vinegar, and then add flour. Cook, stirring, about 1 minute till flour is incorporated.
- Stir in chicken stock and chopped parsley. Simmer until the sauce has thickened, about six or seven minutes.
- Stir in cream.
- Return the chicken to the skillet and turn off heat. Spoon the sauce over the chicken and garnish with parsley. You may also choose to assemble this step on plates or a platter.
Serve over wild rice (or your choice of grain) or egg noodles. This goes well with any vegetable on the side, or on its own.
If you wish to make this dairy-free, simply omit the cream. The sauce will still be delicious.