Photo: Roast Chicken and Mushrooms With Red Wine Sauce Recipe
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
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By Siamukha
on February 24, 2013
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Delicious and easy. I used a combination of mitake, oyster, and beech. Honestly, you could use cremini or shitake and it would come out fine. I think I would use more oil to toss with mushrooms, since they almost got a tad dry. The sauce helped plump them back up. I used Barbera, and it worked fine. Also substituted agave nectar for sugar and sauce was sweet enough for me.
By Mallolicious
on January 17, 2013
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What a quick, delicious dish! At first, I thought the red wine sauce wouldn't work well with the chicken, but it did. The only alteration I would possibly make is to try using blackberry wine (or another sweet tasting wine in place of the dry red wine. Despite the addition of sugar that the recipe called for, the sauce just wasn't sweet enough for me. But that's simply my personal preference!
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