Friday, December 21, 2012

Chicken and Mushrooms in White Wine


To watch this Video-Recipe click HERE!!

Hi everyone, today's recipe is a delicious combination of Chicken, Bacon and Mushrooms cooked in White Wine. The different flavors and textures of this dish make it extraordinarily delicious. You will be cooking everything in one pan, so it doesn't get simpler than that. This recipe is easy, budget friendly and will satisfied any picky eaters.  Enjoy!

Serves 4-5
Ingredients:
  • 2 large chicken breast cut inot bite size pieces
  • 2 cups of white mushrooms cut into bite size pieces
  • 1 large onion cut into chunks
  • 4 slices of bacon cut into chunks
  • 2 minced garlic cloves
  • 1 tablespoon of butter
  • 1 tablespoon of extra virgen olive oil
  • 1 14oz can of chicken broth
  • 1 cup of white wine (Use a good quality wine to ensure your dish will be flavorful)
  • salt and black pepper to taste¼ cup chopped fresh parsley to garnish
  • 1½ tablespoons of all purpose flour (optional)

In a large pan, on medium-low heat, melt the butter and also add in the olive oil. Once the butter is melted, cook the bacon on medium low for about 5-6 minutes or until golden brown.

Remove the bacon from the pan, and in the same pan and oil, cook the chicken pieces, season them with salt and black pepper to taste. Cook for 2-3 minutes or until the chicken changes in color. It doesn't need to be cooked all the way through because it will finished cooking later. After 3 minutes or so, remove the chicken from the pan and reserve it with bacon.


In the same pan, with whatever oil is left in the pan, cook the onion and the garlic on low heat for about 3 minutes or until the onion is soft and transparent. Make sure to lower the heat because you do not want to burn the garlic, or else, the dish will be really bitter.

Once the onion is cooked, add in the the White Wine, and cook on medium-high for 2 minutes, just so the alcohol in the wine can evaporate a bit. After 2 minutes or so, add in the chicken broth, and the mushrooms, set the heat to medium, and continue to cook for 15-20 minutes or until the mushrooms are soft and the liquid has evaporated by half.

Taste the flavor, add any salt and pepper if needed, if your dish looks too watery, you can add up to 1½  tablepoons of flour to thicken it up a little bit. (optional)

Add the chicken and the bacon back into the pan and continue to cooked for 3-5 more minutes or until the chicken is completely cooked. Turn off the heat, sprinkle some fresh parsley over the stew, give it a stir, and serve.


This dish is great with white rice, or over pasta or mashed potatoes!
Enjoy!!!




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