Cassie’s Ruminations

Chicken and Mushrooms in Garlic White Wine Sauce

Tonight’s dinner was inspired by a Cooking Light recipe. I chose to use whole skinless boneless chicken thighs, and I also omitted the pasta and the cheese. This was a very good meal, and one that I’ll repeat again. We both love mushrooms and chicken, and the sauce worked well. I served this with salt roasted veggies and a plate of fresh baby radishes and carrots. Have I mentioned recently how much I’m loving my CSA boxes? 😀

Chicken and Mushrooms in Garlic White Wine Sauce
Serves 2

1 lb skinless boneless chicken thighs
3 tbsp olive oil, divided
2 tbsp all purpose flour
1/2 tsp kosher salt, divided
1/2 tsp white pepper, divided
3 cloves garlic, pressed
1/2 tsp dried tarragon
1 lb small button mushrooms, cleaned and cut in half
3/4 cup dry white wine, such as chardonnay
1 cup low sodium chicken broth

Pour one tbsp of the olive oil into a large skillet over medium heat. When it gets hot, add the chicken thighs and cook them for 2-3 minutes on each side, or until nicely browned and mostly cooked through. Remove the chicken to a plate and set aside, leaving as much oil as possible in the pan. Add the garlic and tarragon and cook for a few seconds to start browning the garlic. Add the mushrooms and cook until tender and the liquid that they release is mostly boiled off. Add the remaining two tbsp of olive oil and the two tbsp of flour and stir well to make a roux. Cook for 30 seconds to remove any raw flour taste. Add the wine and chicken broth and deglaze the pan. Stir constantly to incorporate the roux completely and bring the mixture to a boil to fully thicken the sauce. Turn the heat to medium low and add the chicken and any accumulated juices back to the skillet. Simmer for 2-3 minutes to finish cooking the chicken. Serve warm.