Saucy Mushroom Chicken
For a change from the usual potatoes or rice, serve with pearl couscous, which is larger and rounder than regular couscous. Pearl couscous is available in specialty, Jewish, Middle Eastern and some health food stores.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 267 |
| pro | 29 g |
| total fat | 12 g |
| sat. fat | 3 g |
| carb | 12 g |
| fibre | 2 g |
| chol | 111 mg |
| sodium | 481 mg |
| % RDI: | - |
| calcium | 10% |
| iron | 19% |
| vit A | 5% |
| vit C | 15% |
| folate | 15% |
-
1 tbsp (15 mL) vegetable oil
8 chicken thighs (2 lb/1 kg), skinned
3 cups (750 mL) sliced white or brown cremini mushrooms (about 8 oz/250 g)
1 onion, chopped
2 cloves garlic, minced
1 tsp (5 mL) dried thyme
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) pepper
2 tbsp (25 mL) all-purpose flour
1 cup (250 mL) milk
1 tbsp (15 mL) Dijon mustard
2 green onions, sliced
Preparation:
In large skillet, heat oil over medium-high heat; brown chicken all over. Transfer to plate.
Drain fat from pan; sauté mushrooms, onion, garlic, thyme, salt and pepper until mushrooms are golden and no liquid remains, about 8 minutes. Sprinkle with flour; cook, stirring, for 1 minute. Pour in milk and bring to boil, stirring and scraping up brown bits.
Return chicken and any juices to pan. Add mustard; reduce heat, cover and simmer, turning chicken once, until juices run clear when chicken is pierced, about 20 minutes. (Make-ahead: Let cool for 30 minutes; refrigerate until cold. Refrigerate in airtight container for up to 24 hours or freeze for up to 1 month.) Sprinkle with green onions.
Additional Information
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Slow Cooker Saucy Mushroom Chicken: Do not remove skin. After browning chicken, transfer to slow cooker. Replace milk with chicken stock or evaporated milk; scrape mixture into slow cooker. Cover and cook on low for 4 hours.
Skim off any fat. Whisk 1/3 cup (75 mL) water with 1/4 cup (50 mL) all-purpose flour and stir into slow cooker; cover and cook on high for about 15 minutes or until thickened. Remove skin if desired. Sprinkle with green onions.
Source
Canadian Living Magazine: April 2005
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