Chicken Provencal with Mushrooms
"Low stress weekday cooking - my favourite kind. My family's too."
- Ready In:
- 45mins
- Ingredients:
- 15
- Serves:
-
4
ingredients
- 4 chicken legs
- flour, seasoned with
- salt and pepper, for dredging chicken
- 2 tablespoons olive oil
- 1 onion, chopped
- 8 ounces button mushrooms, sliced
- 2 cloves garlic, minced
- 4 tablespoons tomato paste
- 1 tablespoon flour
- 1⁄2 teaspoon dried rosemary, crumbled
- 1⁄2 teaspoon dried thyme, crumbled
- 1 cup dry white wine
- 1 1⁄2 cups chicken broth
- 1⁄2 cup minced fresh parsley
- buttered noodles
directions
- Pat chicken dry and dredge in seasoned flour, shaking off excess.
- In a heatproof casserole, heat oil over moderate-high heat until hot but not smoking, and brown chicken.
- Transfer to a plate.
- Add to the casserole the onion, mushrooms, garlic, tomato paste, flour, rosemary and thyme, and cook mixture, stirring, for 1 minute.
- Return chicken, skin side up, add wine and broth, and bring liquid to a boil.
- Braise chicken, covered, in a preheated 420F (205C) oven for 20 minutes, or until tender.
- Season with salt and pepper.
- Sprinkle with parsley and serve over noodles.
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Reviews
-
I thought this was a fabulous dish while the rest of the family was luckwarm. I used boneless skinless thighs and breasts for the legs and it came out wonderful. I served this over rice cooked in chicken broth. I thought the spice blend was right on and with the wine, tomato paste and garlic I was in heaven! -
Well this must have been good, it disappeared so quickly I didn't even get to try any! I ran out of white wine, so I substited with red wine - apparently it was yum! -
I used skinless bone-in thighs for this, but otherwise didn't change a thing. It made for a tasty, easy dinner on a cold night. I served it over noodles, and offered shaved parmesan cheese at the table. Next time I would reduce the broth to 1 cup, as I'd have liked the suace a little thicker. -
We enjoyed this chicken dish, I had to increase the legs to 10 and also added in some thighs to serve 5 people and adjust all other ingredients way up! I omitted the rosemary though, I served this with cooked pasta, thanks for sharing Ev!...Kitten:)
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OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages!
I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure.
So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call.
What did I do wrong?
Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths.
I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time.
That's all for now.
