Braised Chicken with Mushrooms, it's a recipe from the Book Food Made Fast Simple Suppers (Oxmoor House) one of my favorite books for easy recipes. I hope you enjoy it.
Braised Chicken with Mushrooms
4 Bone-in, skin on chicken breast ( 1-1/2 lb or 700 g total weight)
Salt and freshly ground pepper
Unsalted butter, 3 tablespoon
Yellow onions, 1 small, chopped
Wild and/or cultivated mushrooms, 1 lb sliced
Madeira or dry sherry, 1/4 cup (2 fl oz/60 ml)
Worcestershire sauce, 1 tablespoon
Fresh tarragon, 1 tablespoon chopped
- Brown the Chicken: Season the chicken generously with salt and pepper. Ina large frying pan over medium-high heat, melt 2 tablespoons if butter. Add the chicken and cook, turning once or twice, until golden brown on both sides, about 8 minutes total. Transfer the chicken to a plate.
- Cook the Vegetable: Melt the remaining 1 tablespoon butter an the pan over medium heat. Add the onion and saute until barely softened, about 3 minutes. Add the mushrooms and sauteed until their juices are released, about 5 minutes. Stir in the Madeira and Worcestershire sauce.
- Braise the Chicken: Return the chicken and any juices from the plate to the pan, and spoon the mushrooms over the chicken. over, reduce the heat to medium-low, and braise the chicken until opaque throughout, 20 to 25 minutes. Stir in the tarragon and season to taste with salt and paper. Divide the chicken among dinner plates, spoon the mushrooms over the chicken, and serve.