December 29th, 2009 | 
Author: Pollo con Funghi Selvatici
Chicken with wild mushrooms is a simple and very economical dish that creates a very lucious experience. The secret is in browning the skin then cooking the dish uncovered in a 325 oven for just an hour and a half. All the vegetables and mushrooms meld together for flavor……..then simply add the butter/flour mixture until you get just the right viscosity to the sauce. Don’t tell anyone the secret that it was easy and inexpensive!
5-6 Chicken thighs with skin
1 cup chopped wild mushrooms
½ carrot (chopped)
½ cup chopped red onion
1 large toe garlic (chopped)
1 cup brodo or chicken/mushroom stock
Creamed 2 tbs butter in 2 tbs flour
Salt/pepper
Optional: 4 small pealed potatoes cut in half
Chopped Parsley for garnish
2 TBS olive oil
Instructions
- Sprinkle chicken skin side with salt & pepper
- Brown chicken in oil in heavy pan until skin is crispy
- Remove chicken and set aside
- Add veggies & mushrooms to pan, saute 4-5 minutes
- Add stock
- Place chicken on top of liquid
- Place pan (uncovered) in 325 oven for 1 hour
- Remove pan, slowly stir in butter/flour mix until creamy
- Continue to a few more minutes
- Serve immediately with chopped parsley garnish.
Posted in Italian, Uncategorized, meats | 
Tags: brodo, cremini, Made in Michigan, Michigan Made Products, portabella, wild mushrooms
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