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