Chicken Saute With Beaujolais and Mushrooms Recipe

Name: Chicken Saute With Beaujolais and Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 chicken, 3 1/2 pounds, cut into 8 serving pieces; Salt and freshly ground pepper to taste; 2 tablespoons vegetable oil; 1 tablespoon butter; 1/2 pound whole fresh mushrooms; 12 pearl white onions, peeled; 2 tablespoons finely chopped shallots; 1 teaspoon finely chopped garlic; 2 sprigs fresh thyme or 1/2 teaspoon dried; 1 bay leaf; 1 tablespoon flour; 1 cup Beaujolais wine; 1/2 cup fresh or canned chicken broth

Servings: persons

1 chicken, 3 1/2 pounds, cut into 8 serving pieces
Salt and freshly ground pepper to taste
2 tablespoons vegetable oil
1 tablespoon butter
1/2 pound whole fresh mushrooms
12 pearl white onions, peeled
2 tablespoons finely chopped shallots
1 teaspoon finely chopped garlic
2 sprigs fresh thyme or 1/2 teaspoon dried
1 bay leaf
1 tablespoon flour
1 cup Beaujolais wine
1/2 cup fresh or canned chicken broth

1
Sprinkle the chicken all over with salt and pepper.
2
Heat the oil in a heavy skillet and add the chicken pieces skin side down.
3
Cook for about 5 minutes over high heat until nicely browned.
4
Turn the pieces and reduce the heat.
5
Continue cooking to brown evenly all over about 10 minutes more, turning the pieces as necessary.
6
Transfer the chicken to a warm platter and cover with foil.
7
Pour off the fat from the skillet.
8
Add the butter, mushrooms, onions, salt and pepper and cook, stirring over high heat, about 3 minutes or until lightly browned.
9
Add the shallots, garlic, thyme and bay leaf.
10
Cook, stirring, about 1 minute.
11
Sprinkle the flour evenly over the vegetables and stir.
12
Add the wine and broth, and cook, stirring rapidly with a wire whisk.
13
When smooth use a wooden spatula to scrape off and dissolve the brown particles that cling to the bottom and sides of the skillet.
14
Cook for about 10 minutes.
15
Add the chicken and any juices that may have accumulated around the chicken to the sauce.
16
Bring to a simmer and cook for a few minutes.
17
Remove the bay leaf and serve with the spatzle.

333

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 chicken, 3 1/2 pounds, cut into 8 serving pieces, Salt and freshly ground pepper to taste, 2 tablespoons vegetable oil, 1 tablespoon butter, and more.

Yes, Chicken Saute With Beaujolais and Mushrooms falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Saute With Beaujolais and Mushrooms

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions