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Fragrant Chicken and Mushrooms

Posted by & filed under Poultry.

Chicken Mushrooms White Wine Sauce

A superb dish with a great wine flavour.  If you prefer white wine, substitute your favorite dry white for the red.


  • One 3 pound chicken, cut in 8 pieces
  • 3 tablespoons flour, seasoned with salt and pepper
  • 2 tablespoons olive oil
  • 8 cloves garlic, peeled
  • 1 onion chopped
  • 1/2 cup carrots, chopped
  • 1/2 teaspoon dried thyme
  • 1 bay leaf
  • One 1-inch piece orange peel
  • 2 cups dry red wine
  • 1 cup chicken stock
  • 1 tablespoon tomato paste
  • 2 tablespoons brandy
  • 12 small mushrooms, sautéed in butter
  • 2 tablespoons chopped parsley
  • Salt and freshly ground pepper to taste


Trim fat from chicken and coat lightly with seasoned flour.   Heat oil in skillet on medium heat.  Add chicken in batches and fry 3 to 5 minutes each side or until golden.  Remove from skillet.

Add garlic cloves, onions and carrots and fry until onions begin to turn color, about 3 minutes.  Stir in thyme, bay leaf and orange peel.  Pour off any fat.

Add wine, stock, tomato paste and brandy to skillet.  Bring to boil, and cook 2 minutes.  Return chicken to skillet.  Cover and simmer gently for 20 minutes.  Add mushrooms and cook 5 t0 10 minutes longer, or until juices are clear.

Remove chicken and vegetables and keep warm.  Raise heat to high and reduce stock for 3 to 5 minutes or until slightly thickened.  Season well with salt and pepper and pour over chicken.  Sprinkle with parsley.

Serves 4

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