Chicken Saute With Beaujolais and Mushrooms
Published April 4, 1989
- Total Time
- About 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 chicken, 3 ½ pounds, cut into 8 serving pieces
Salt and freshly ground pepper to taste
2 tablespoons vegetable oil
1 tablespoon butter
½ pound whole fresh mushrooms
12 pearl white onions, peeled
2 tablespoons finely chopped shallots
1 teaspoon finely chopped garlic
2 sprigs fresh thyme or ½ teaspoon dried
1 bay leaf
1 tablespoon flour
1 cup Beaujolais wine
½ cup fresh or canned chicken broth
Nutritional analysis per serving (4 servings)
43 grams carbs; 306 milligrams cholesterol; 1175 calories; 31 grams monosaturated fat; 14 grams polyunsaturated fat; 20 grams saturated fat; 71 grams fat; 8 grams fiber; 2278 milligrams sodium; 81 grams protein; 18 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 all over with salt and pepper.
- Step 2
Heat the oil in a heavy skillet and add the chicken pieces skin side down. Cook for about 5 minutes over high heat until nicely browned. Turn the pieces and reduce the heat. Continue cooking to brown evenly all over about 10 minutes more, turning the pieces as necessary.
- Step 3
Transfer the chicken to a warm platter and cover with foil.
- Step 4
Pour off the fat from the skillet. Add the butter, mushrooms, onions, salt and pepper and cook, stirring over high heat, about 3 minutes or until lightly browned. Add the shallots, garlic, thyme and bay leaf. Cook, stirring, about 1 minute.
- Step 5
Sprinkle the flour evenly over the vegetables and stir. Add the wine and broth, and cook, stirring rapidly with a wire whisk. When smooth use a wooden spatula to scrape off and dissolve the brown particles that cling to the bottom and sides of the skillet. Cook for about 10 minutes.
- Step 6
Add the chicken and any juices that may have accumulated around the chicken to the sauce. Bring to a simmer and cook for a few minutes. Remove the bay leaf and serve with the spatzle.
Private Notes
Comments
I have been using this recipe since it first appeared (or some variant of it). It's always wonderful and makes for a great dinner with a grain or orzo and a salad--though with a small chicken it really only serves 2. Use any red wine or white for that matter and tonight I didn't have any small white onions so I cut shallots into eighths and used them the same way. I usually use Wondra because I have it and it makes making the gravy so easy. It never hurts to have a little more gravy.
Made this with white wine and sliced shallots in place of pearl onions. Served over spätzle with buttered carrots. Yum
This is a quick Coq au Vin for a weeknight and it is excellent! Just prep your ingredients (not much to do) and the rest is easy. Could use a recipe and a half of the mushroom-onion gravy for a side boat. Ate with a homemade baguette and green salad on the side not to mention a modes glass of the cooking Beaujolais. (Used bonelss breast and thighs as they were on hand and it worked fine but want to try with bone-in.)
I have been using this recipe since it first appeared (or some variant of it). It's always wonderful and makes for a great dinner with a grain or orzo and a salad--though with a small chicken it really only serves 2. Use any red wine or white for that matter and tonight I didn't have any small white onions so I cut shallots into eighths and used them the same way. I usually use Wondra because I have it and it makes making the gravy so easy. It never hurts to have a little more gravy.