Bistro-Style Chicken With Wild Mushrooms and Madeira
- Ready In:
- 1hr 15mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 8 boneless skinless chicken thighs (about 1 1/2 pounds)
- 1⁄2 teaspoon salt, divided
- 1⁄2 teaspoon pepper, divided
- 1⁄8 teaspoon grated fresh nutmeg
- cooking spray
- 2 lbs red potatoes, halved
- 1⁄2 cup 1% low-fat milk
- 2 tablespoons butter, divided
- 8 ounces sliced mushrooms, such as cremini, shiitake, oyster, and button
- 1 cup reduced-sodium fat-free chicken broth
- 1⁄2 cup madeira wine or 1/2 cup dry sherry
- 1⁄4 cup chopped fresh parsley
directions
- Preheat oven to 350°.
- Sprinkle chicken evenly with 1/4 teaspoon salt, 1/4 teaspoon pepper, and grated nutmeg. Place chicken in a shallow roasting pan coated with cooking spray; cover with foil. Bake chicken, covered, at 350° for 30 minutes. Turn chicken over; bake, uncovered, an additional 30 minutes or until chicken is done. Remove chicken to a serving platter, reserving 1 tablespoon of pan drippings. Keep chicken warm.
- Place potatoes in a medium saucepan; cover with water. Bring to a boil; cook 15 minutes or until very tender. Drain. Return potatoes to pan; add milk, 1 tablespoon butter, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper; mash with a potato masher to desired consistency.
- Heat reserved pan drippings in a large skillet over medium heat. Add mushrooms to pan; cook 3 minutes or until moisture evaporates, stirring constantly. Stir in broth and wine, scraping pan to loosen browned bits; cook 5 minutes, stirring frequently. Remove from heat; stir in remaining 1 tablespoon butter. Drizzle gravy over chicken; sprinkle with parsley. Serve with potatoes.
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