Recipe by Village Cafe
Marinating the chicken over night deepens the flavor, but if time is an issue don't worry about it. There is so much flavor in this dish your guests will love it anyways.
Top Review by MA Blossom
The prep is definitely worth the effort. I marinated the chicken and veg for 4 hours. Couldn't get portabellas so used some very large button mushrooms which worked well. I baked this for 3 hours covered and then uncovered it for the last hour. The chicken was a tad on the dry side so next time, I will leave it covered the whole time or do it in the slow cooker as Blue Rose did. Our guests loved this meal and my husband said it tasted even better when he finished off the leftovers the next night. Thank you Village Chef for this lovely chicken dinner. Made for PAC Spring 2010.
- 6 boneless chicken breasts
- 750 ml red wine (reisling or merlot)
- 3 medium onions, cut in wedges
- 4 carrots, coarsely chopped
- 4 cups baby portabella mushrooms
- 4 minced fresh garlic cloves
- 10 whole black peppercorns
- 1⁄2 cup flour
- 2 cups chicken stock
- 5 tablespoons olive oil
- 2 tablespoons butter
- 1 (8 ounce) can diced tomatoes, partially drained
- salt, to taste
- 2 teaspoons parsley
- 2 teaspoons tarragon
- 2 teaspoons thyme
- 1 teaspoon lemon balm
- 2 teaspoons basil
Directions See How It's Made
- In a glass bowl combine chicken, wine, onions, carrots, peppercorns, garlic, 1 tsp salt.
- cover and refrigerate 1 day, or for at least 1 hour.
- Preheat oven to 350 degrees.
- Drain chicken and vegetables, reserving all juices.
- Heat sauce pan with olive oil and butter.
- Dredge chicken in flour, then cook in pan until all sides are golden brown but not fully cooked.
- Place golden chicken in roasting pan along with reserved vegetables.
- Deglaze pan with reserved juices from marinade.
- Add degalze and remaining juices to roasting pan along with chicken stock, diced tomatoes and herbs.
- Bake in oven for 3 to 4 hours.