SAUTEED CHICKEN WITH MUSHROOMS AND GARLIC PUREE
Yield: 4 servings
3 1/2 lb Chicken, cut into 10 serving 1/2 c Dry white wine
-pieces 2 c Ripe tomatoes, peeled,
Salt and freshly ground -seeded, and chopped
-black pepper 1/2 c Chicken broth
2 tb Flour 4 Sprigs parsley
2 tb Olive oil 1 Bay leaf
1/2 lb Small mushrooms, rinsed in 3 Sprigs fresh thyme, finely
-cold water and -chopped (or 1/2 tsp dried)
Drained well 1/4 c Finely chopped basil or
12 lg Cloves garlic, unpeeled -parsley
1/2 c Finely chopped onion
Sprinkle the chicken pieces with salt and pepper and dredge them in the
flour. Pat well to make the flour adhere.
Heat the oil in a large heavy skillet. Add the chicken pieces, skin side
down; cook, uncovered, for about 10 minutes, turning occasionally to brown
well on all sides. Drain off the fat from the skillet.
Add the mushrooms, garlic, and onion; cook, stirring, over high heat for
about 3 minutes. Add the wine, tomatoes, chicken broth, parsley sprigs,
bay leaf, and thyme; stir to dissolve the brown particles clinging to the
bottom of the skillet. Bring to a simmer and season to taste with salt and
pepper if needed. Cover tightly and cook for 20 minutes.
Remove the garlic cloves with a slotted spoon. Squeeze out the garlic
flesh into a sieve and press the pulp through with a pestle or rubber
spatula. Add the pureed garlic to the skillet and bring the mixture to a
simmer. Cook, stirring often, for about 2 minutes. Remove the bay leaf.
Serve with the chopped basil or parsley.
Makes 4 to 6 servings.
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