Roast Chicken and Mushrooms With Red Wine Sauce

Total Time:
45 min
Prep:
10 min
Cook:
35 min

Yield:
2 servings
Level:
Easy

Ingredients
  • 2 skin-on, bone-in chicken breasts (12 to 14 ounces each)
  • Kosher salt and freshly ground pepper
  • 1 tablespoon vegetable oil
  • 1 pound oyster and/or maitake mushrooms, trimmed and torn into pieces
  • 1 tablespoon unsalted butter
  • 1 tablespoon all-purpose flour
  • 1/2 cup low-sodium chicken broth
  • 1 cup dry red wine
  • 1/2 teaspoon sugar
Directions
  • Preheat the oven to 375 degrees F. Season the chicken with 1/2 teaspoon salt, and pepper to taste. Heat a medium skillet over medium-high heat; add 1/2 tablespoon vegetable oil, then add the chicken, skin-side down, and cook until the skin is golden brown, about 6 minutes. Transfer to a rimmed baking sheet, skin-side up; reserve the skillet.

  • Toss the mushrooms with the remaining 1/2 tablespoon vegetable oil and season with salt and pepper; scatter around the chicken on the baking sheet. Bake until the mushrooms are tender and a thermometer inserted into the thickest part of the chicken registers 160 degrees F, about 25 minutes.

  • Meanwhile, melt the butter in the reserved skillet over medium heat. Add the flour and cook, stirring, 1 minute. Add the chicken broth and bring to a simmer, whisking. Add the wine, sugar and 1/4 teaspoon salt and simmer until the sauce is reduced by half, about 10 minutes. Season with salt and pepper.

  • Spoon some of the red wine sauce onto each plate; top with the chicken and mushrooms.

  • Photograph by Anna Williams


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Reviews
    TU1A11_a-gooey-decadent-chocolate-cake

    This recipe is featured in:

    Valentine's Day