|
|
CHICKEN THIGHS IN MUSHROOM-WINE SAUCE 8 chicken thighs (about 2 1/2 lb.), skinned and boned 1 tsp. salt 1/8 tsp. pepper 1 Tbsp. olive or vegetable oil 1 Tbsp. butter or margarine 1/2 lb. fresh mushrooms, sliced 1/2 c. chopped onion 1 (13 to 14 oz.) can beef broth 1/2 c. dry red wine 1/2 tsp. rosemary leaves 1 Tbsp. cornstarch mixed with 3 Tbsp. water 6 oz. lean baked or broiled ham, cut into 3 x 1/4-inch strips 1/2 c. roasted red peppers or pimientos (from can), cut into strips 2 Tbsp. chopped fresh parsley Sprinkle chicken with salt and pepper. In a heavy 9 to 10-inch skillet, heat oil and butter over high heat. Add chicken and cook 2 to 4 minutes on each side, turning once, until browned. Reduce heat to moderate, cover pan and cook about 5 minutes longer, until chicken is tender. Transfer chicken to a plate, cover and keep warm. Add mushrooms to skillet and cook 2 to 3 minutes, stirring constantly, until tender. Transfer to a small dish. Add onions to skillet and cook 3 to 5 minutes, stirring frequently, until translucent and soft. Add beef broth, wine and rosemary. Boil 5 to 6 minutes, until liquid is reduced to 1 1/2 cups. Strain sauce into a small bowl, pressing solids lightly to extract liquid. (This much may be done ahead.) Rinse out skillet, add strained sauce and return to heat. When boiling, stir in cornstarch mixture and stir until boiling, thickened and clear. Reduce heat to low. Add ham, mushrooms, peppers and parsley. Heat to serving temperature. Arrange chicken down the center of a serving platter; spoon ham and mushroom sauce over chicken or along sides. Makes 8 servings. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |