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Chicken with Wine

Course: Main Course
Cuisine: American
Prep Time: 1 hour
Cook Time: 35 minutes
Total Time: 1 hour 35 minutes
Servings: 6
Ok this is based on Chicken Marsala, however I do not like Marsala wine.

Ingredients

Marinade

  • ⅓ cup wine if you must Marsala.
  • 1 tablespoon Dijon mustard
  • 1 teaspoon salt
  • 2 cloves garlic minced
  • 2 sprigs thyme

Chicken

  • 6 chicken thighs skinless boneless
  • 1 cup flour all-purpose
  • ½ teaspoon garlic powder
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2 tablespoons olive oil
  • 4 tablespoons butter unsalted , divided
  • 8 ounces mushrooms baby bella or similar, sliced
  • 2 cloves garlic minced
  • 1 teaspoon thyme
  • 1½ cups wine use the same as in the marinade.
  • ½ cup cream heavy
  • 1½ cups chicken broth
  • 2 tablespoons parsley chopped fresh

Instructions

  • Combine wine, Dijon, salt, garlic, and thyme in a resealable bag. Add chicken and mix well. Refrigerate for 1 to 3 hours.
  • Preheat the oven to 350°F. Once marinated, remove chicken and discard marinade.
  • Whisk together flour, garlic powder, salt, and pepper. Dredge the chicken in flour mixture, shaking off any excess. Roll up each chicken thigh to resemble a bone-in chicken thigh.
  • Heat a 12-inch cast iron skillet over medium heat with olive oil and 2 tablespoons of butter. Add the chicken thighs and cook for about 4 minutes on each side until well browned. Transfer to the oven and bake until the chicken has cooked through, about 10 minutes.
  • Remove the chicken from the pan and set aside. Melt the remaining butter in the skillet, then add the sliced mushrooms and cook until they are tender and slightly browned, about 5 minutes. Add minced garlic and thyme and cook for another minute.
  • Pour in the wine and chicken broth. Bring the mixture to a simmer and let it cook for about 10 minutes, allowing the sauce to reduce and thicken. Then add heavy cream and adjust seasonings as needed.
  • Return the cooked chicken to the skillet, allowing it to heat through in the mushroom and wine sauce for a few minutes. Garnish with chopped parsley.

Notes

Suggest serving with garlic mashed potatoes, but it’s also great with roasted asparagus, sauteed spinach, or buttered noodles.

Nutrition - See Recipe Post for Nutrition Disclaimer

Calories: 579kcal | Carbohydrates: 22g | Protein: 23g | Fat: 39g | Saturated Fat: 15g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 15g | Trans Fat: 0.4g | Cholesterol: 154mg | Sodium: 1180mg | Potassium: 509mg | Fiber: 1g | Sugar: 2g | Vitamin A: 762IU | Vitamin C: 4mg | Calcium: 49mg | Iron: 3mg