Braised Chicken, Sun-Dried Tomatoes and Mushrooms
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr 10 min.
Ready in
Ingredients
for
4
- Ingredients
- 1 cup sun-dried tomatoes (in oil, drained & Sliced Thin)
- ¼ cup reserved Sun-dried tomato oil
- salt (to taste)
- freshly ground Black pepper (to taste)
- 2 large Chicken legs
- 2 large Chicken breasts (halves)
- 1 large onion (peeled and finely chopped)
- 4 cloves garlic cloves (peeled and minced)
- 1 ½ tsps dried Basil
- 24 ozs Mushrooms (cleaned and sliced)
- 1 cup dry Red wine
- 1 cup low-sodium Chicken broth
- ¼ cup Tomato paste
- ½ cup fresh parsley (minced)
- 1 Tbsp butter (softened)
- 1 Tbsp flour
Preparation steps
1.
Drain the sun-dried tomatoes, reserving the oil. Cut the tomatoes into thin strips and set aside.
2.
In a heavy Dutch oven or skillet, heat the reserved oil over medium-high heat; season the chicken to taste with salt and pepper and brown on both sides. Transfer chicken to a plate. In the remaining oil, sauté onion, garlic, and basil until onion is soft and fragrant.
3.
Add mushrooms, sun-dried tomatoes; season with salt and pepper to taste. Continue to cook until mushrooms are softened. Whisk in the wine, chicken broth, and tomato paste. Add the chicken to the skillet and bring liquid to a boil. Reduce heat and simmer for 15 to 18 minutes or until chicken is cooked through.
4.
Transfer chicken to a platter and keep warm and covered. In a small bowl, cut butter and flour together and whisk into the sauce to simmer, whisking every few minutes until the sauce thickens.
5.
Stir in parsley and return chicken to the pan, spooning sauce over chicken. Serve
