serves 4
Ingredients:
1 frying chicken cut into serving pieces (i skinned mine)
2 vidalia onions cut into 8 wedges and separated
3 TBL olive oil
1 cup red wine
1/2 cup balsamic vinegar
1/4 cup powdered dried mushrooms (they powder easily in a blender or food processor)
3 TBL dried tarragon (rosemary or thyme would do well, too)
1/4 cup cream (light, heavy, fat free – whatever)
Preparation:
sauté the chicken over medium-high heat until well browned.
remove the chicken, sauté the onions till limp and put the chicken back in the pan.
mix the wine, vinegar, mushrooms and herbs; pour over the chicken and onions, reduce heat to low, cover and braise for about 30 minutes.
remove the chicken to a serving platter, reduce the liquid to about 1/2 cup over high heat, remove from heat and add cream.
pour sauce over chicken and serve with rice or pasta.
Variations:
you could add fresh mushrooms to this. i’d sauté them with the onions. if you leave the powdered mushrooms out, thicken the sauce with a little corn starch.
Ingredients:
1 frying chicken cut into serving pieces (i skinned mine)
2 vidalia onions cut into 8 wedges and separated
3 TBL olive oil
1 cup red wine
1/2 cup balsamic vinegar
1/4 cup powdered dried mushrooms (they powder easily in a blender or food processor)
3 TBL dried tarragon (rosemary or thyme would do well, too)
1/4 cup cream (light, heavy, fat free – whatever)
Preparation:
sauté the chicken over medium-high heat until well browned.
remove the chicken, sauté the onions till limp and put the chicken back in the pan.
mix the wine, vinegar, mushrooms and herbs; pour over the chicken and onions, reduce heat to low, cover and braise for about 30 minutes.
remove the chicken to a serving platter, reduce the liquid to about 1/2 cup over high heat, remove from heat and add cream.
pour sauce over chicken and serve with rice or pasta.
Variations:
you could add fresh mushrooms to this. i’d sauté them with the onions. if you leave the powdered mushrooms out, thicken the sauce with a little corn starch.
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