Chicken with Mushrooms and White Wine

20 Mar

Chicken thighs and drumsticks braised in a white wine with mushrooms and onions.

  • 4 to 6 chicken thighs or drumsticks
  • about 1 cup of flour (amount depends on the number of chicken pieces)
  • sea salt and pepper
  • 1 cup of white wine*
  • 10 to 15 cremini mushrooms, washed and halved
  • 1 small onion, finely chopped
  • 3 cloves garlic, mined
  • 2 sprigs of fresh oregano, remove leaves from stem, discard stem
  • 1 tbsp canola oil
  • 1 tbsp unsalted butter

Onions, fresh oregano, garlic and cremini mushrooms.

Chicken after it's been seared and browned.

Thoroughly season the chicken with salt and pepper. Coat each piece of chicken with flour. Heat a pot on high heat. Add in oil first, then chicken. Brown the chicken so that the skin is crispy and golden. Remove  chicken from pot.  To the same pot, add in butter, garlic and onions. Cook until the onions are soft.  Add in the mushrooms and oregano. Sprinkle a light dusting of salt and pepper. Give everything a good stir and then add in the white wine.  Once the liquids in the pot begin to bubble, add in the chicken and any juices that may of collected. Cook covered for 30 to 35 minutes depending on the amount of chicken. Garnish with additional oregano leaves right before serving.  Serve with plain brown rice and/or salad.

Here's how the dish looks after 30 minutes of cooking.

*For the white wine, I used Generation Seven which is a blend of Riesling, Sauvignon Blanc and Gewurztraminer. It is from Canada and retails for $13.95 (CDN).  I sampled this wine at a wine tasting earlier this year and really liked it.

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