Sauteed Chicken With Mushrooms and Garlic Puree
- Total Time
- About 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 1chicken, 3½ pounds, cut in 10 serving pieces
- Salt to taste if desired
- Freshly ground pepper to taste
- 2tablespoons flour
- 2tablespoons olive oil
- ½pound small mushrooms, rinsed in cold water and drained well
- 12large cloves of garlic, unpeeled
- ½cup finely chopped onion
- ½cup dry white wine
- 2cups chopped fresh tomatoes, peeled and seeded
- ½cup chicken broth
- 4sprigs parsley
- 1bay leaf
- 3sprigs fresh thyme, finely chopped, or ½ teaspoon dried
- ¼cup finely chopped fresh basil or parsley
Nutritional analysis per serving (6 servings)
502 calories; 32 grams fat; 9 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 6 grams polyunsaturated fat; 12 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 37 grams protein; 992 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Sprinkle the chicken pieces with salt and pepper. Dredge them in the flour, and pat to make the flour adhere.
- Step 2
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.
- Step 3
Add the mushrooms, garlic and onion, and cook, stirring, for about 3 minutes over high heat. Add the wine, tomatoes, chicken broth, parsley sprigs, 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.
- Step 4
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.
- Step 5
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.
Private Notes
Comments
Lovely dish. Use a good chicken and don't overcook it. I used a small can of diced tomatoes and I cut up wild mushrooms. The flavors just burst out. A good brad sops up the delicious "gravy."
A lovely dish. I used a small can of diced tomatoes and I cut up wild mushrooms. Use a good chicken and do not overcook or the chicken will dry out. I suggest having some good bread around to sop up the "gravy."