This is a wonderful recipe I created which is full of flavour and very quick and easy to prepare.
I’m not a huge fan of adding alcohol in food, but here, I added white wine and it simply lifts this dish to another dimension. The flavors are rich, yet simple, and with the use of fresh ingredients, namely the onions, peppers and mushrooms, when all combined, this dish is a pure delight to eat. The added bonus of course is that it does not take long to prepare, yet you would think it took you all day!
Served with a creamy mashed potato, rice or warm crusty bread, this is surely to please your diners!
So let me show you how to get this dish on your dinner table!
2 Chicken portions. (I used legs cut in half making 4 pieces)
4 – 6 Fresh Sage Leaves or 2 sprigs of fresh thyme
2 Bay leaves
1/4 Red Bell Pepper
1/4 Yellow Bell Pepper
1/4 Green Bell Pepper
2 Onions or 8 – 10 shallots
2 Cloves Garlic
A handful (1 cup) of white mushrooms
250 ml or 1 Cup Chicken Broth (or vegetable)
250 ml or 1 Cup Dry White Wine
2 Tablespoons Olive Oil
Salt & Pepper
1. First, prepare the chicken by washing and cutting into portions if necessary. For the legs, I simply cut in half at the joint. If using breast meat, cut into 1 inch pieces. Set aside.
2. Slice the onion, (not chop) and wash and clean the bell peppers and slice them length ways like in the photo. Slice the mushrooms thin. Chop the sage leaves or if using thyme, leave as whole and set aside. Mince the garlic.
3. In a large fry pan (you will use this same pan throughout the recipe) heat some olive oil and brown the chicken on all sides. Season with salt and pepper whilst browning. Then use a slotted spoon, remove the chicken and set aside.
4. In the same pan, with the oil from the chicken, and on a gentle heat, saute the mushrooms until they turn a dark brown colour. If you don’t cook them until they look like in the photo below, their flavour is not as rich, and they can feel a little slimy when you eat them. Once browned, add the onions and garlic and saute until they are soft and translucent. *** Be sure not to let the onions burn or go brown as this will make everything taste bitter.
5. Now return the chicken to the pan and turn up the heat. Add the wine and allow to cook until you see it bubbling. Then add the broth. You need to add the wine first so you can get the alcohol to evaporate, leaving the wine flavours.
6. Add the peppers and herbs, season a little more to your taste if necessary and allow to simmer on a medium heat until the liquid has reduced by half and the chicken has cooked through.
7. Serve with some creamy mashed potatoes or rice and enjoy!
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