Chicken with Port Wine Mushrooms
I created a new recipe last night that LJ and I thought was pretty successful. It was really tasty and very easy to make. I may try it on guests sometime. Try it and let me know how you like it.
Chicken with Port Wine Mushrooms
2 teaspoons olive oil
2 teaspoons butter
4 chicken thighs, skinned, boned, and fat removed
1 large shallot, thinly sliced
2 garlic cloves, minced
1 package cremini mushrooms, sliced
1 tablespoon flour
1 cup port wine
1 cup chicken stock
Salt
Pepper
1 teaspoon dried thyme
¼ cup sour cream (I used Greek sour cream which is slightly thicker than regular)
chopped parsley
Season thighs with salt and pepper. Heat olive oil in a 12” skillet, and brown thighs on both sides. Remove from pan. Add butter to pan and sauté shallots and garlic until soft. Add mushrooms and cook until browned and they have given up their juices. Add salt, pepper and thyme. Sprinkle with flour and cook, stirring for about a minute. Add port and chicken stock and add chicken back to pan. Bring to boil, reduce to simmer and cook, covered, for 15 minutes or until chicken is cooked through. Remove lid. If sauce is too thin, boil gently to reduce until slightly thickened. Remove from heat and stir in sour cream.
Garnish with chopped parsley and serve over egg noodles.
Serves 4
