Mushroom Braised Chicken
Ingredients
- 5-7 boneless chicken pieces
- 2-3 tbsp oil
- 1 large onion, diced
- 3 garlic cloves, minced
- 16 ounces white button mushrooms, diced
- 8 ounces baby bella mushrooms, diced
- 2 tbsp kosher salt
- 2 tbsp flour
- ½ cup red wine
- ½ tsp salt
- ½ tsp paprika
- ¼ tsp pepper
Instructions
- Sauté onions and garlic in oil until translucent. Add mushrooms and salt and sauté til golden brown. Add wine and flour and stir, let simmer for about 5 minutes.
- Meanwhile, preheat oven to 350°F. In a rectangular oven to table dish or 9x13-inch baking pan, place the chicken. You can cut the chicken into smaller pieces for easier presentation. Season chicken with salt, paprika, and pepper.
- Cover the chicken with the mushroom mixture and spread to cover.
- Cover pan and bake for 1 hour. Uncover and bake for another 45 minutes.
Notes
We used boneless chicken (pargiot) but you can use chicken capons (with the skin) too.
Do you want to prep this ahead? There’s a few ways you can do it. You can either prepare the mushroom mixture a day or two ahead, and then pour it on top of the chicken and bake fresh. Or you can assemble the whole dish a day ahead, wrap it up well, and keep in the fridge until ready to bake fresh. We don’t, though, recommend freezing it.
