• Lisa Jarvis

Chicken, Mushroom, and Roasted Garlic Sauté


This dish was absolutely divine! The roasted garlic and the mushrooms were perfect with the sauteed chicken in a light sauce. I loved everything about this rustic dish! Enjoy!


Here‘s what you need:


1 head garlic, top cut off


2 T olive oil, divided


1 1/2 lb boneless, skinless chicken thighs, trimmed and cut into bite-sized pieces


salt and pepper to taste


12-16 oz gourmet mushrooms such as shiitake, oyster or baby portobello, sliced


1 T butter

2 shallots, peeled and thinly sliced


1/4 cup dry red wine


1/2 cup chicken stock


Fresh parsley to garnish


Preheat the oven to 400. Take the head of garlic and place it on a double layer of foil. Drizzle a little olive oil on it a wrap it tightly in the foil. Roast at 400 for 45 minutes to one hour until it’s very soft.


In in the meantime, heat 1 T olive oil in a large skillet. Add the chicken pieces and sauté until it’s cooked through. Salt and pepper to taste. Remove with a slotted spoon into a plate or bowl and set aside.


In the same skillet, heat the remaining T of oil and sauté the mushrooms for about 5 minutes or until they are brown. Salt these to taste. Remove the mushrooms with a slotted spoon and set them aside too.


In the same skillet, add the butter and sauté the sliced shallots for about 5 minutes, scraping any browned bits off the bottom of the pan. Add in the wine and allow it reduce down for a couple of minutes. Add in the chicken stock, chicken, and mushrooms. Allow this simmer. When the garlic is done and cooled, peel it and stir in the cloves into the sauce. Continue to let this simmer a few minutes. Serve with fresh parsley to garnish. I served this with roasted baby red potatoes.



0 views

©2018 by Food For Thought. Proudly created with Wix.com