Last Updated on December 1, 2019
Chicken with Mushrooms in Wine Sauce is good enough for company, but easy enough and fast enough for a weeknight. Pair it with asparagus, new potatoes, and white wine and you have an excellent dinner.
My best friend’s mother, Joan, used to make the best chicken. I was very close to Joan and paid attention when she cooked. This was my favorite, and she was nice enough to give me the recipe.
There were more reasons for me to love her so much. Joan was the manager of a high-end gift shop in Beverly Hills, and she had very good taste. Her house was beautifully decorated, and well-organized. Everything had a place, and everything had a job, even the legs on the cast iron dining room table. Its job was to bite us on the toe as we passed by it and weren’t paying attention.
Joan taught me a lot of stuff. She taught me the right jewelry to wear with what outfit, she taught me the importance of being organized, she taught me how to make the Hot Dogs with Mashed Potatoes and Cheese (Spane’s favorite), and she taught me how to make this chicken dish. She loved me like her own daughter, and I loved her like the mother I lost when I was 15 years old. When I moved out of her place, she gave me metal prep bowls and a stainless steel wok. Despite all the moving I have done, I still have those bowls and that wok, and use them frequently. Sadly, Joan died just before Spane was born, but I know she watches over us. I love you, Mom!
Chestnuts are Good For You
The only thing Joan did not teach me was about fresh water chestnuts. My grocer taught me about those. They look like ginger fingers, and sliced thinly, they are very crisp with a nice flavor. I don’t know about you, but I always avoid water chestnuts when I find them in Chinese food because those have no flavor. But, the fresh ones? They have a very subtle flavor, almost like a potato. If you can find them, I highly recommend them.
Let’s make Chicken with Mushrooms in Wine Sauce
- 6 Chicken Thighs, bone-in
- 6 large mushrooms, sliced
- 6 spring onions, sliced
- 4 freshwater chestnuts, NOT canned
- ½ cup flour
- 1 tablespoon poultry herbs, either fresh or freeze-dried, not powder
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- ¼ teaspoon cayenne pepper
- 1 teaspoon freshly cracked black pepper
- 1 tablespoon olive oil
- 1 cup white wine
- 1 teaspoon chicken base
- 1 cup hot water
- I recommend using a Nesco for this, but a baking dish works just as well. Have your oven or Nesco preheated to 325.
- Put the flour, herbs, paprika, garlic powder, cayenne, and black pepper into a clean paper bag (one from the market will do just fine). Squish the bag in your hands to combine everything nicely. Dredge the chicken in the mixture and set aside.
- Heat the oil in a skillet, and when the oil is hot, brown the dredged chicken in the oil. Don’t overcrowd the pan. You will probably have to do this in at least 2 batches. Put the chicken that has browned into the waiting baking utensil.
- When all the chicken has been nicely browned, put the mushrooms, green onions, and water chestnuts in with the chicken, arranging it nicely.
- Mix the chicken base with the hot water to dissolve it, and pour that over the chicken. Pour the wine over the chicken.
- Roast until the chicken comes apart easily with a fork, and a nice sauce has been made in the pan. It should take about 30-45 minutes.