Updated: Apr 27, 2020
Based on all the hits the chicken recipe posts received I decided to post a few more chicken recipes. The following recipe I have not made in a few years but I think it will make a return this week for dinner.
1 3lb chicken cut up
1 pint each of the following mushrooms: Porcini, Morel and mini Portobellos
2 medium onions, chopped
2 carrots or parsnips, sliced
4 tablespoons of butter, unsalted
2 Tablespoons of fresh chopped Parsley
Salt and Pepper to taste
1 cup dry red burgundy wine
1/2 cup chicken stock
3 cloves of garlic, minced
1 teaspoon of celery seeds
4 sprigs of fresh thyme
1 bay leaf
In a deep large skillet over medium-high heat melt the butter then brown the chicken on all sides about 5 minutes each side: then remove from the skillet. Next lower heat to medium and add the mushrooms to the skillet for about 3 to 5 minutes then add the onions, carrots and saute until soft.
Remove skillet from heat and add the balance of the ingredients, stir to blend. Return chicken to skillet. Spoon liquid of chicken, bring to a boil, then reduce heat and cover and simmer until chicken is done about 30 minutes.
Remove chicken, mushrooms, onions, and carrots from skillet and place on a platter, remove thyme sprigs and bay leaf from sauce then pour over chicken and serve.