Roast Chicken and Mushrooms With Red Wine Sauce
- Level: Easy
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 824
- Total Fat
- 41
- Saturated Fat
- 12
- Carbohydrates
- 25
- Dietary Fiber
- 7
- Sugar
- 7
- Protein
- 68
- Cholesterol
- 204
- Sodium
- 1847
- Total: 45 min
- Prep: 10 min
- Cook: 35 min
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.