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Epicurious

PURPLE CHICKEN

My husband is a bit country and doesnt like the "fancy" name this was originally called.

Recipe information

  • Yield

    6 servings

Ingredients

1 14-ounce can low-salt chicken broth
1 ounce dried porcini mushrooms
1 teaspoon olive oil
12 Boneless and skinless Chicken breast strips
6 whole shallots
10 ounces crimini (baby bella) mushrooms, halved
1/3 cup chopped shallots
2 teaspoons chopped fresh thyme
2 garlic cloves, chopped
1/4 cup all purpose flour
2 cups Shiraz or other hearty dry red wine

Preparation

  1. Preheat oven to 300°F. Bring broth and porcini mushrooms to boil in microwave in a mixing cup. Remove from microwave and let stand at room temperature until mushrooms soften, about 25 minutes. Using slotted spoon, transfer mushrooms to cutting board and chop coarsely. Reserve Broth. Meanwhile, heat oil in heavy large ovenproof pot over medium heat. Sprinkle all chicken pieces with salt and pepper. Working in batches, add chicken to pot and cook over medium-high heat until lightly browned, about 5 minutes per side. Add whole shallots to pot. Cook until lightly browned, about 2 minutes per side. Add crimini mushrooms. Cook until mushrooms begin to brown, stirring frequently, about 6 minutes. Stir in chopped shallots, thyme, garlic, and reserved porcini mushrooms; cook until chopped shallots are soft, about 2 minutes. Stir flour into shallot mixture and continue stirring 1 minute. Stir in wine and reserved mushroom broth. Bring to boil. Cover pot and transfer to oven. Bake 25 minutes. Cover and bake until all chicken is cooked through, about 45 minutes longer. Using slotted spoon, transfer chicken to platter; tent with foil to keep warm.

    Boil sauce in pot until slightly thickened, about 5 minutes. Pour sauce over chicken on platter. Makes 6 servings.

TagsAmericanChickenPoultry
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