Chicken with Mushrooms in Wine Sauce
A simple chicken dish with mushrooms, wine, and spring onions, that is good enough for company.
Calories per serving: 579kcal
Ingredients
- 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
Instructions
- 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.
Notes
My grocer told me that freshwater chestnuts are good for your heart. She even gave me a slice. They taste much better than those things in the can. If you cannot find freshwater chestnuts, please don’t use the ones in the can, just omit them.
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