Chicken Braised In Virginia Spiced Wine With Shallots & Crimini Mushrooms Over Noodles

1. 1

   Preheat oven to 375 degrees. Melt 4 tablespoons of butter in a large cast iron skillet over medium high heat. Add the chicken, legs first. Season with salt and pepper and cook over moderate heat until slightly well browned, about 4 minutes. Add 1/2 the shallots and cook, stirring, for 1 minute. Get a good burn going. Add 1/4 spiced wine. Separate the chicken from the bottom of the pan. Cook down and brown the other side and braise with another 1/4 of spiced wine.

2. 2

   Add 2 tbs of butter, mushrooms, sausage and the rest of the shallots. Season with salt and pepper and cook over low heat until the liquid evaporates, about 3 minutes. Add the last of the wine. Cover and place into the oven for 25 minutes (or until the chicken breasts are fully cooked.) Transfer the chicken to a large plate and cover with foil.

3. 3

   Prepare the egg noodles al dente and set aside.

4. 4

   Using same skillet, increase the heat to medium. Stir the room temperature cream into the chicken skillet and bring to a simmer. Making a rue, blend the flour and the remaining 2 tablespoons of butter together and gradually whisk into the cooking liquid and simmer, whisking 3 minutes. Return the chicken to its skillet to briefly reheat. Serve atop egg noodles toss red bell pepper pieces on top. Thank me later ?

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