Chicken forestiere
2 tablespoons olive oil, divided
2 chicken thighs
2 chicken breast halves
Salt and pepper
1 small onion, peeled, cut in half and sliced into half-moons
1/2 green bell pepper, cored, seeded and sliced into 3-inch pieces
1/2 red bell pepper, cored, seeded and sliced into 3-inch pieces
8 ounces sliced mushrooms
1 teaspoon dried thyme
1 tablespoon flour
1/2 cup dry white wine
1 cup chicken stock
In a skillet or saute pan, heat 1 tablespoon olive oil over medium heat. Cut the breast halves in half, so they are about the same size as the thighs. Season chicken pieces with salt and pepper. When oil is shimmery, add the chicken thighs and brown nicely on both sides, 7 to 10 minutes. Add the breast pieces and brown nicely, 5 to 8 minutes. When browned, remove and reserve.
Add the remaining tablespoon of oil, and add the onion and bell pepper pieces. Saute, stirring, about 5 minutes, until vegetables begin to soften. Add the mushrooms, and continue to cook, stirring, until mushrooms are softened and begin to brown. Sprinkle with the thyme and then the flour. Stir well so flour gets incorporated into the cooking oil. Add the wine, and stir. Cook until wine reduces to a tablespoon or so. Add a half-cup of the chicken stock, and stir to make a sauce. Add more stock if sauce is too thick. Add the reserved chicken pieces, and heat through, 7 to 10 minutes. Serve over wide noodles or rice.
Serves 4.
posted by Mikulak at 10:03 AM 0 comments
2 tablespoons olive oil, divided
2 chicken thighs
2 chicken breast halves
Salt and pepper
1 small onion, peeled, cut in half and sliced into half-moons
1/2 green bell pepper, cored, seeded and sliced into 3-inch pieces
1/2 red bell pepper, cored, seeded and sliced into 3-inch pieces
8 ounces sliced mushrooms
1 teaspoon dried thyme
1 tablespoon flour
1/2 cup dry white wine
1 cup chicken stock
In a skillet or saute pan, heat 1 tablespoon olive oil over medium heat. Cut the breast halves in half, so they are about the same size as the thighs. Season chicken pieces with salt and pepper. When oil is shimmery, add the chicken thighs and brown nicely on both sides, 7 to 10 minutes. Add the breast pieces and brown nicely, 5 to 8 minutes. When browned, remove and reserve.
Add the remaining tablespoon of oil, and add the onion and bell pepper pieces. Saute, stirring, about 5 minutes, until vegetables begin to soften. Add the mushrooms, and continue to cook, stirring, until mushrooms are softened and begin to brown. Sprinkle with the thyme and then the flour. Stir well so flour gets incorporated into the cooking oil. Add the wine, and stir. Cook until wine reduces to a tablespoon or so. Add a half-cup of the chicken stock, and stir to make a sauce. Add more stock if sauce is too thick. Add the reserved chicken pieces, and heat through, 7 to 10 minutes. Serve over wide noodles or rice.
Serves 4.
posted by Mikulak at 10:03 AM 0 comments
Find this recipe at:
http://www.courier-journal.com/blogs/fea04/blog.html
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