Chicken Portabella

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Servings: 4 Difficulty: Advanced
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Juicy chicken thighs roasted with earthy portobello mushrooms, shallots, and fresh herbs in a rich wine sauce
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This elegant yet simple dinner features tender chicken thighs nestled among savory portobello mushrooms and sweet bell peppers. The dish is infused with the bright aroma of fresh tarragon and lovage, balanced by the tang of lemon and the depth of red wine. It&# 226;€™s a perfect weeknight meal that feels special without requiring hours of prep. The mushrooms absorb the flavorful pan juices, creating a luscious sauce that ties everything together. Serve over rice or with crusty bread to soak up every drop. It’s hearty, aromatic, and deeply satisfying for the whole family.

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Chicken Portabella

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 836.0

Description

This elegant yet simple dinner features tender chicken thighs nestled among savory portobello mushrooms and sweet bell peppers. The dish is infused with the bright aroma of fresh tarragon and lovage, balanced by the tang of lemon and the depth of red wine. It&# 226;€™s a perfect weeknight meal that feels special without requiring hours of prep. The mushrooms absorb the flavorful pan juices, creating a luscious sauce that ties everything together. Serve over rice or with crusty bread to soak up every drop. It’s hearty, aromatic, and deeply satisfying for the whole family.

Ingredients

Directions

  1. Preheat oven to 375°F (191°C).
  2. Pat the chicken thighs dry with paper towels and season lightly with salt and pepper.
  3. Heat olive oil in an oven-safe sauté pan over medium-high heat.
  4. Sear the chicken on both sides until golden brown, about 3-4 minutes per side.
  5. Remove the chicken from the pan and set aside on a plate.
  6. In the same pan, add the chopped portobello mushrooms and sauté for 1-2 minutes until they begin to soften.
  7. Remove the mushrooms from the pan and set aside with the chicken.
  8. Add the finely chopped shallots and garlic to the pan and sauté for 1 minute until fragrant.
  9. Add the finely chopped green bell pepper and sauté for 1-2 minutes until slightly tender.
  10. Pour in the wine to deglaze the pan, scraping up any browned bits from the bottom.
  11. Allow the wine to reduce by half, then stir in the chicken stock, lemon juice, fresh tarragon, and lovage.
  12. Return the chicken pieces to the pan, arranging them in a single layer.
  13. Place the pan in the preheated oven and bake for 10 minutes.
  14. Remove the pan from the oven and arrange the sautéed mushrooms on top of the chicken.
  15. Return to the oven and cook for another 5-10 minutes, or until the chicken is cooked through and juices run clear.
  16. Transfer the chicken and mushrooms to a serving platter.
  17. In the same pan, whisk the arrowroot with the remaining wine until smooth, then pour into the pan juices.
  18. Simmer the sauce for 1-2 minutes until thickened, adjusting salt and pepper to taste.
  19. Spoon the mushroom sauce over the chicken and serve immediately.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 836.0kcal
% Daily Value *
Total Fat 40.0g62%
Saturated Fat 10.8g54%
Cholesterol 320.0mg107%
Sodium 304.0mg13%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 104.0g208%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chicken, portabella, mushrooms, thighs, roasted, wine, tarragon, lovage, mediterranean, easy dinner, pan sauce, herbs, weeknight meal, shallots, garlic, bell pepper, comfort food, oven baked, savory, protein
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