Yield: 4 Servings
Serve this spectacular dish with mashed potatoes or egg noodles, and you have yourself a meal to remember! Have a blessed day, friends, and I hope you are all well today. Enjoy!
Ingredients:
2 tablespoons Clarified Butter or Light Cooking Oil
8 ounces Mushrooms White Button or Baby Bella, sliced
½ c Chopped Tomatoes Or 2 tbsp Tomato Paste
8 Chicken Thighs Bone-In, Skin on
1 tablespoon Fresh Tarragon Chopped
½ c White Wine Dry
2 Shallots Medium, chopped
2 c Chicken Stock Or a combination of chicken and beef stock in a 2:1 ratio
1 tablespoon Fresh Parsley Chopped
2 tablespoons Wondra Flour or All-Purpose Flour – optional if the sauce is not thick enough
¼ c Cognac Optional
Directions:
Prepare the oven and preheat to 190 degrees C or 375 degrees F.
Place a cast-iron skillet on the stove and turn the heat to medium-high.
Add butter and allow it to melt.
Sprinkle salt and pepper all over the chicken, then toss until well coated.
Add the chicken into the hot skillet and sear each side for about 6 minutes or until they turn brown.
Remove the chicken from the skillet and transfer them onto a baking sheet.
Place it inside the preheated oven and bake the chicken for 15 minutes or until done. Remove from the oven and leave 2 tbsp of the grease.
Add the mushrooms and cook for 5 minutes. Season with salt and pepper.
Add the shallots, then sauté until soft as well.
Add the cognac and scrape the bottom of the pan to get the browned bits.
Add stock and tomatoes, then simmer everything for 10 minutes or more. Add more seasonings if needed.
Serve and enjoy!
Nutrition Facts:
Calories: 431kcal | Carbohydrates: 18g | Protein: 49g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 218mg | Sodium: 424mg | Potassium: 985mg | Fiber: 2g | Sugar: 5g | Vitamin A: 190IU | Vitamin C: 5.5mg | Calcium: 46mg | Iron: 3.3mg
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