Baked Chicken with Mushrooms and Wine
Baked Chicken with Wine and Mushrooms is an easy to make dish that with only seven ingredients, you can have on the table in under an hour.
Calories per serving: 220kcal
Ingredients
- 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 unsalted butter
Instructions
- Mise on Place
- Depending on the size of your mushrooms, you can quarter them if they are large, or leave them whole if they are small.
- Slice the green onions into half-inch slices. You can slice them on the bias for presentation, but it is not necessary.
- Heat a cast-iron skillet. Add the olive oil and when the olive oil is about to smoke, add the chicken legs.
- Brown the legs on all sides.
- Remove them from the skillet and add the thighs skin side down. Brown them on both sides as well.
- Remove 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.
- Add 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.
- Dot 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.
- Enjoy!
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