Chicken and mushrooms in a light tomato and white wine sauce makes a lovely warming meal in winter and can be enjoyed any time of year. This dish can be served with rice, polenta or mashed potatoes or on its own with a green garden salad. I have included the recipe for making the rice that is served with my chicken.
Chicken with Mushroom, Tomato and Wine Sauce
Ingredients:
- A small chicken cut into pieces or chicken pieces of your choice
- I small brown onion, chopped finely
- 1 large clove of garlic halved
- 600g button mushrooms, quartered
- 2 Tblsp Olive oil
- 1 small knob of butter
- 3/4 cup of white wine
- 1 cup of hot chicken stock
- 2 tablespoons of tomato paste
- 1 heaped tablespoon of cornflower
- Small bunch of parsley
- 1 fresh rosemary sprig, leaves removed from the stem and chopped finely
- 3 sage leaves, chopped finely
- a couple of basil leaves, torn into pieces
- Mc Cormick’s Chicken Seasoning or other dried herb seasoning mix of your choice
- salt and freshly ground black pepper
Rice:
- 1 cup of medium grain rice
- 1Tblsp olive oil
- 1 1/2 cups water
- 1 tsp stock powder
- 1/4 tsp salt and freshly ground black pepper
Method:
- In a large saucepan, heat the olive oil and the knob of butter over a medium low heat
- When the butter foams, add the chopped onion and cook for 5-6 minutes until transparent
- Then add the garlic and cook for a further minute
- Increase the heat to medium high, add the chicken pieces and brown them on all sides
- When the chicken pieces are well browned pour over the white wine and cook for 5 minutes until the liquid is reduced.
- Sprinkle over the chopped parsley, rosemary, sage leaves and basil
- Season with salt and freshly ground black pepper and sprinkle over the chicken seasoning
- Lower the heat to medium and add the quartered mushrooms and cook for 5 minutes
- Then stir the tomato paste into the cup of hot chicken stock and pour over the chicken pieces, ensuring that there is enough liquid to cover the chicken pieces. Add a little hot water if needed
- Bring to the boil and then lower to simmer
- Cover with a lid and cook for 45 minutes
- Take a little of the cooking liquid and dissolve a tablespoon of corn flour and stir into the saucepan stirring through well. This should thicken the cooking liquid
- To make the rice to serve with your chicken, place olive oil in another pan and heat on medium
- Add the rice and stir to toast the grains for a couple of minutes till lightly coloured
- Dissolve the stock powder, salt and pepper into the water and add to the rice
- Stir through well, bring to the boil and then turn the heat to the lowest setting.
- Cover and cook for 15-20 minutes till cooked and then set aside, the grains should separate well.
- Serve with the chicken, spooning some of the tomato and wine sauce over the rice