Sauteed Chicken With Mushrooms and Garlic Puree
Published September 16, 1986
- Total Time
- About 1 hour
- Rating
- Comments
- Read comments
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Ingredients
1 chicken, 3 ½ pounds, cut in 10 serving pieces
Salt to taste if desired
Freshly ground pepper to taste
2 tablespoons flour
2 tablespoons olive oil
½ pound small mushrooms, rinsed in cold water and drained well
12 large cloves of garlic, unpeeled
½ cup finely chopped onion
½ cup dry white wine
2 cups chopped fresh tomatoes, peeled and seeded
½ cup chicken broth
4 sprigs parsley
1 bay leaf
3 sprigs fresh thyme, finely chopped, or ½ teaspoon dried
¼ cup finely chopped fresh basil or parsley
Nutritional analysis per serving (4 to 6 servings)
12 grams carbs; 199 milligrams cholesterol; 684 calories; 20 grams monosaturated fat; 9 grams polyunsaturated fat; 12 grams saturated fat; 45 grams fat; 2 grams fiber; 1051 milligrams sodium; 53 grams protein; 3 grams sugar
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."