Growing up, I was fortunate to have a wonderful cook for a mother. She is one of those intuitive cooks who effortlessly knows how to marry spices for the most flavorful foods. It was her intuition that inspired me, and this dish of Chicken with White Wine and Mushrooms!
I learned how to cook from my mother, watching her make magic in the kitchen. I’d like to think a little of her magic made its way into this amazing recipe. My favorite time to cook is early in the morning, all alone in my kitchen and channeling my mother. This is how my Chicken with White Wine was born. First I remembered the special times spent with my mom. Then I started marrying spices!
This chicken recipe was inspired from one of my mother’s best. She’d use the versatility of chicken, capturing flavors from each ingredient in a recipe. I especially like rosemary added to chicken, releasing a flavorful aroma into the sauce. After cooking this dish in the oven for an hour and half, the flavors are perfectly combined with the chicken, making it so tender that it breaks away from the bone.
If you’re looking for cooking help, I recommend this KitchenAid Professional Stand Mixer for a great cooking experience!
Chicken with White Wine and Mushrooms
- 4 lbs. chicken, about 8 pieces, cut up
- 2 tablespoons olive oil
- 8 oz. mushrooms, sliced (I like baby Portobello)
- 1 shallot, chopped
- 4 cloves garlic, minced
- 1/4 cup flour
- 2 cups white wine
- 2 cups chicken broth, low salt
- 1 teaspoon salt
- 2 teaspoons dried rosemary, crushed
- 1/2 teaspoon pepper
- Preheat oven to 350 degrees Fahrenheit.
- Heat olive oil in a large frying pan. Brown chicken, about 10 minutes on each side. Remove pieces as they brown, placing them on a paper towel.
- Drain oil from the pan, leaving just one tablespoon. Add shallots and garlic, sautéing until translucent. Do not brown.
- Add mushrooms, cooking for another 5 minutes.
- Place chicken in a dutch oven. Top with shallots, garlic and mushrooms. Sprinkle with rosemary, salt and pepper. Set aside while making your sauce.
- Add flour to the remaining oil and drippings in your frying pan, cooking to combine for a few minutes. Add wine and chicken broth, bringing to a boil.
- Lower heat and simmer until thick.
- Remove sauce from heat and pour over your chicken mixture. Bake for 1 hour and 30 minutes.
- Serve over fettuccine pasta (one pound) tossed with olive oil. Other great serving options are egg noodles, rice, or couscous. Serves 4-6 people.
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