Sunday, August 12, 2012

Don't Panic! Mushroom chicken.

As I have considered making a cookbook over the years, I wondered if there were enough 5 ingredient recipes for main dishes to actually make a whole chapter.  The jury is still out on that, but here is my favorite 5 ingredient chicken recipe, fancy enough for Shabbat!  (remember that oil, water, salt and pepper don't count!)
You will need:
a big skillet
at least 2.5" deep glass or metal roasting pan

Bottle of dry or semi-dry white wine
container of button mushrooms, sliced (portabello mushrooms taste fine in this recipe, but make an
                                                            unappetizing sauce color)
one large onion, diced
oil for the pan
3 tablespoons flour (cornstarch or potato starch for Pesach)
whole chicken cut into 8 pieces
salt and pepper to taste.

Pour the oil in the skillet over medium-high heat.  add the diced onions and sliced mushrooms, and saute until they are softened and the mushrooms are a light tan color.  sprinkle flour, salt an pepper over the mushrooms and onions, stir for 2-3 minutes to cook the flour.  pour the white wine over the flour to deglaze the pan and simmer until the sauce thickens to a light gravy consistency.  Now, place the cut-up chicken into the baking pan.  Pour the sauce over the gravy and cover with foil.  put the pan into a 375 oven for at least an hour.  uncover 15 minutes before serving.  This works great with mashed potatoes!  Yum!

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