Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

16 oz Chicken thighs or breast; 6 oz Portobella mushrooms; cut
-skinned and deboned -into 1" chunks
2 tb Olive oil 1/4 c Chicken stock
1 Shallot; finely chopped 1/4 c Wine
2 Cloves garlic; finely chop'd 1 tb Tarragon; fresh chopped
1/2 Green bell pepper; finely 1 tb Lovage; fresh chopped
-chopped Salt pepper to taste
1 tb Lemon juice 1 tb Arrowroot dissolved in wine

Preheat oven to 375F.

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.

Saut mushrooms lightly for 1-2 minutes. Remove from pan and set aside.

Add shallots and garlic and saut for 1 minute. Add green pepper and
saut for 1-2 minutes. Deglaze pan by adding 1/4 c red, white or ros
wine (I personally prefer a ros with chicken). Allow to reduce by
1/2... add chicken stock and herbs. Return chicken to pan and place
in oven. After 10 minutes add portabella mushrooms on top. Cook
another 5-10 minutes or until done.

Remove chicken to serving platter or plates leaving mushrooms behind.
Add arrowroot dissolved in wine to thicken sauce. Add salt pepper
to taste. Spoon over chicken and serve.

Suggested side dish: Oven Roasted Herbed Potatoes

Source: .\ichele Cooks!

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