Ingredients
- 2 garlic (cloves)
- 1 shallot
- 1 chunks
- 1/2 green bell pepper
- 16 oz chicken thighs
- 6 oz portobella mushrooms
- 1/4 c wine
- 1/4 c chicken stock
- 2 tb olive oil
- 1 tb lemon juice
- 1 tb arrowroot dissolved in wine
- 1 tb tarragon
Preheat oven to 375F. Divide chicken into 4 equal portions. Lightly salt and sear on both sides in an oven proofed saut pan. Remove from pan and set aside. Saut mushrooms lightly for 1-2 minutes. Remove from pan and set aside. Add shallots and garlic and saut for 1 minute. Add green pepper and saut for 1-2 minutes. Deglaze pan by adding 1/4 c red, white or ros wine (I personally prefer a ros with chicken). Allow to reduce by 1/2... add chicken stock and herbs. Return chicken to pan and place in oven. After 10 minutes add portabella mushrooms on top. Cook another 5-10 minutes or until done. Remove chicken to serving platter or plates leaving mushrooms behind. Add arrowroot dissolved in wine to thicken sauce. Add salt & pepper to taste. Spoon over chicken and serve. Suggested side dish: Oven Roasted Herbed Potatoes