Total Time
Prep 10 mins
Cook 30 mins

This recipe was published in a free cookbook put out by Empire Kosher Poultry to celebrate its 50th anniversary. It is very easy to prepare and very good with rice.

Ingredients Nutrition


  1. Dust the chicken lightly with flour and brown in 1 tablespoons of the olive oil over medium heat, about 2 minutes on each side.
  2. Remove the chicken, set aside.
  3. Add the remaining tablespoon of oil to the pan and saute the garlic cloves and mushrooms about 3 to 5 minutes, or until most of the moisture from the mushrooms has evaporated.
  4. Add the vinegar, broth, bay leaf and thyme; cook about 5 minutes over medium heat until reduced slightly.
  5. Return the chicken to the pan, cover, and simmer another 2 to 4 minutes or until cooked through but not overdone.


Most Helpful

The flavor of this dish is exceptionally good. I used a little Italian Seasoning in addition to the thyme. I also agree with Jenny's review, you do want the sauce to be thicker - cornstarch worked, too. The sauce is so great, you don't want to waste a drop! Thanks!

Barb R May 27, 2005

Very nice! I reduced this in half for the two of us, and used huge, meaty fresh shiitake for the mushrooms and a mix of dried savory and thyme so I could make this without needing to buy anything... I did thicken the broth a bit with arrowroot as I had to use rice flour to dredge the chicken, and it doesn't thicken much. We enjoyed this very much.

Jenny Sanders February 05, 2005

Very tasty and easy - a winning combination!

JackieOhNo! January 18, 2012

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