Baked Chicken with Wine and Mushrooms is an easy to make dish that with only four main ingredients, you can have on the table in under an hour.
This is a dish I come back to again and again and improve it more and more each time I do it. The first time I had it, my best friend’s mother made it. She used chicken thighs and bottled mushrooms. It was very good, but I knew I could do better. Chicken with Mushrooms and Wine Sauce was one of my first experiments, and it’s just gotten better.
Chicken with Mushrooms and Wine Sauce was one of my first experiments, and it’s just gotten better.
Why this Recipe for Baked Chicken with Mushrooms Works
By first browning the chicken pieces in a cast iron skillet, you are assured that chicken will have good flavor and nice skin. Because of the wine, it won’t be very crisp, but that’s not what you want with this anyway. There is still a little tooth to the skin and that’s what you want.
After the chicken is browned and removed from the pan, wine is added to the pan. The fond is scraped up and adds to the flavor. Fond is the browned bits on the bottom of the pan.
Although bottled mushrooms will do in a pinch, they are packed in brine and salty. Fresh mushrooms are much better because not only are they not salty, they absorb the wine and add their own unique umami to the dish.
What About Chicken Breast?
If you really like chicken breast, then I would recommend using chicken breast with the bones and the skin. Boneless, skinless chicken breast is not really going to work here. You could however, use one of my other recipes for chicken breast, Chicken with Wine Cream Sauce.
Use a Cast Iron Skillet
Cast iron skillets have much better browning capability than stainless steel and even better than non-stick. A non-stick pan also does not produce the same kind of fond. In order to get the most fond, use a metal spatula to scrape it up. That’s something you cannot do with a non-stick pan. Cast iron skillets are really very easy to maintain.
If you have leftovers, you can put them in a container in the refrigerator and reheat them another time. You could even remove the meat from the bones and use it for tacos!
Let’s Make Baked Chicken with Mushrooms and Wine
- 2 tablespoon olive oil
- 4 chicken legs
- 4 chicken thighs
- 2 cups mushrooms, large – quartered
- 1 cup green onion, sliced – 1/2 inch
- ⅓ cup white wine
- ½ teaspoon salt
- 1 teaspoon black pepper, freshly ground
- ½ teaspoon Sunny Paris
- 1 teaspoon butter
- Mise on Place
- 2 cups mushroomsDepending on the size of your mushrooms, you can quarter them if they are large, or leave them whole if they are small.
- 1 cup green onionSlice the green onions into half-inch slices. You can slice them on the bias for presentation, but it is not necessary.
- 2 tablespoon olive oilHeat a cast-iron skillet. Add the olive oil and when the olive oil is about to smoke, add the chicken legs.
- 4 chicken legsBrown the legs on all sides.
- 4 chicken thighsRemove them from the skillet and add the thighs skin side down. Brown them on both sides as well.
- 1/3 cup white wineRemove the chicken from the skillet and add the wine. Scrape up the fond and set the pan aside.
- Put the browned chicken in a casserole dish and add the mushrooms and green onions. Toss to combine.
- 1/2 teaspoon salt, 1 teaspoon black pepper, 1/2 teaspoon Sunny ParisAdd the wine and fond to the casserole and sprinkle with salt and pepper. Sprinkle the Sunny Paris on and toss again, so all the chicken has some spice on it.
- 1 teaspoon butterDot with butter.
- Bake in a 350 F / 176 C oven for 30 minutes or until the chicken reaches an internal temperature of 165 F / 73 C on an instant-read thermometer.
- Let the chicken rest for about 10 minutes before serving.