Smothered Chicken

22 ingredients
15 steps

Ingredients

  • 3 1/2 pound fryer, cut into 10 pieces
  • Essence, recipe follows
  • 1 tablespoon flour
  • 1/4 cup olive oil
  • 4 cups julienned onions
  • Salt and pepper
  • 1 cup julienned bell peppers
  • 4 cups sliced assorted wild mushrooms (chanterelles, shiitake, oyster, etc.)
  • 1 cup fresh whole kernel corn
  • 1 bay leaf
  • 1 cup white wine
  • 3 tablespoons finely chopped parsley
  • Pinch of cayenne
  • 2 tablespoons chopped green onions
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried leaf oregano
  • 1 tablespoon dried thyme

Directions

  1. 1
    In a mixing bowl, toss the chicken with Essence and flour.
  2. 2
    In a large saute pan, heat the olive oil.
  3. 3
    When the oil is hot, brown the chicken for about 6 to 8 minutes on each side.
  4. 4
    Add the onions, and season with salt and pepper.
  5. 5
    Stirring constantly, wilt and brown the onions, scraping the bottom of the pot to loosen any brown particles, for about 10 minutes.
  6. 6
    Add the bell peppers, mushrooms, corn, and bay leaves.
  7. 7
    Continue stirring, again scraping the bottom of the pot to loosen any brown particles, for about 15 minutes.
  8. 8
    Add the wine, cover, and reduce the heat to a simmer.
  9. 9
    Cook for about 45 minutes, or until the chicken is tender.
  10. 10
    Stir in the parsley.
  11. 11
    Season with cayenne.
  12. 12
    Spoon the chicken on a platter and garnish with green onions.
  13. 13
    Recommended Wine: 1993 Domaine Drouhin Oregan Pinot Noir
  14. 14
    Combine all ingredients thoroughly.
  15. 15
    Yield: 2/3 cup

Products Matching These Ingredients

More Recipes to Try