Canadian Living's Mushroom Chicken
- Ready In:
- 1hr
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 1⁄4 cup all-purpose flour
- 1⁄4 teaspoon freshly ground black pepper
- 8 skinless chicken thighs (or 4 breasts)
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 4 cloves garlic, minced
- 4 cups sliced mushrooms
- 2 carrots, sliced into coins
- 1⁄2 teaspoon dried basil
- 1⁄4 teaspoon salt
- 3⁄4 cup chicken stock
- 1⁄2 teaspoon red wine vinegar
- 1 tablespoon chopped fresh parsley
directions
- In a clean plastic bag, combine flour and pepper.
- Add chicken; shake to coat.
- Reserve remaining flour mixture.
- In a large skillet, heat oil over medium-high heat; brown chicken all over, about 10 minutes.
- Remove to plate and set aside.
- Add onion and garlic to skillet; cook over medium heat for 3 minutes.
- Add mushrooms, carrots, basil, and salt; cook for a few minutes, just until vegetables are tender.
- Sprinkle in reserved flour mixture.
- Stir in stock and vinegar and bring to boil.
- Return chicken to pan; reduce heat, cover and simmer, stirring occasionally, for 35 minutes or until juices run clear when chicken is pierced (breasts may not take as long).
- Serve sprinkled with parsley.
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Reviews
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This is a beautiful dish to serve up. It was easy to make. One of those dishes you can prepare as you walk in the door from work. Only takes 10 minutes preparation and then pop it in the oven to cook while you have a shower. I used skinless chicken breasts. The chicken is so moist. The red wine vinegar gave the dish a lovely flavour that I thought complimented the mushrooms and chicken. I served this with green beans and baby potatoes in their jackets. I will most certainly be cooking this recipe again. Thank you Lennie for posting this recipe. By the way,Lennie, didyanotis dat 2 aussies 'ave reviewedya recipe? Us aussie know a good thing when we see it. *wink*
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This was a great recipe! I'm a stickler for details, so I just wanted mention a few things that I came across to make it simpler for the next person. Know that 4 c. of mushrooms is about the same size of an 8 oz. package. I also just used two really large chicken breasts and cut them in half, probably equaled about 1-1.5 lbs. I used an extra splash of chicken stock because my gravy seemed a little thick. My husband made the suggestion, if you're trying to cut a few extra calories, opt not to dredge the chicken before frying it, and still brown it the same way. Might not have to cook it for 10 full minutes. If you do that, I'd mix 2-3 tbsp. of flour with the pepper, then mix it in when the recipe says to do so. My son, who can be pretty picky, really liked the carrots and chicken in this recipe. Next time I'll add more carrots for him.
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yum!! this came out so good my brother & his girlfriend were trying to convince me to go on hell's kitchen!! haha...i've made it 2 times now & everyone has loved it. the only thing i did was to throw it in a casserole dish after the frying process and finished it off in the oven for the last 30 minutes. thanks a bunch!
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Tweaks
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This was truly delicious. Made a couple of changes out of personal preference: substituted diced red and green peppers for the carrots and dried italian seasoning for the basil. I used the chicken thighs and they were so juicy and flavorful. Served with stir fried broccoli and mashed potatoes. Definite comfort food that I will be making again. Thanks Lennie.
RECIPE SUBMITTED BY
I have been sharing recipes here at Recipezaar since October 2001. You won't see me around anymore, although if you're an old-school Zaarite you'll remember that in the past, you couldn't shut me up!