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Chicken With Mushrooms And Vermouth Recipe
|Bone-in chicken breast halves||3⁄4 Pound, skinned and cut crosswise in half (3 Breast Halves)|
|Shallot||1 Large, finely chopped|
|Fresh white mushrooms||1⁄2 Pound, thinly sliced|
|Dry vermouth||1⁄2 Cup (8 tbs)|
|Reduced-sodium chicken broth||3⁄4 Cup (12 tbs)|
|Chopped fresh thyme||1 Teaspoon|
|Freshly ground pepper||To Taste|
|All purpose flour||1 Tablespoon|
Serving size: Complete recipe
Calories 595 Calories from Fat 57
% Daily Value*
Total Fat 6 g9.9%
Saturated Fat 1.6 g8.1%
Trans Fat 0.1 g
Cholesterol 197.3 mg
Sodium 783.8 mg32.7%
Total Carbohydrates 29 g9.8%
Dietary Fiber 3.9 g15.6%
Sugars 5.4 g
Protein 92 g183.8%
Vitamin A 13.4% Vitamin C 32.5%
Calcium 10.7% Iron 39.1%
*Based on a 2000 Calorie diet
2 Spray a Dutch oven or large flameproof casserole dish with nonstick spray and set over medium-high heat. Add the chicken and cook until browned, about 2 minutes on each side. Transfer to a plate and set aside.
3 Add the shallot to the same Dutch oven and cook, stirring frequently, until slightly softened, about 20 seconds. Add the mushrooms and cook 20 seconds, then stir in the vermouth, scraping up any browned bits from the bottom of the pot. Cook, stirring occasionally, until the mushrooms are softened and the liquid reduces by half, about 3 minutes.
4 Stir in the broth, bay leaf, thyme, salt, and pepper; bring to a boil. Meanwhile, combine the flour and water in a small bowl; mix to a smooth paste. Stir some of the hot broth mixture into the flour mixture, then add to the pot. Cook, stirring constantly, until the mixture bubbles and thickens, about 1 minute. Return the chicken and any accumulated juices to the pot.
5 Transfer the pot to the oven, cover and bake until the chicken is cooked through, 50 minutes. Discard the bay leaf before serving.