Ingredients
- 2 garlic (cloves)
- 1 shallot
- 1 chunks
- 1/2 green bell pepper
- 270 gr chicken thighs
- 60 gr portobella mushrooms
- 60 ml wine
- 60 ml chicken stock
- 30 ml olive oil
- 16 ml lemon juice
- 16 ml arrowroot dissolved in wine
- 5 gr tarragon
Preheat oven to 190ºC . 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 quarter c red, white or ros wine (I personally prefer a ros with chicken). Allow to reduce by 0.5... 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
