You know how much I love the ease of a one pot meal. Well, this one may seem really simple but it packs a whole boatload of flavor! Chicken and mushrooms with wine... How can you go wrong? 😊
Ingredients:
- ~2 lbs boneless chicken breasts, cut into stew size chunks
- ~2-3 tbsp olive oil
- 1 large onion cut up, like bite-size
- 16 oz baby portobello mushrooms, halved or quartered depending on size
- 1 bunch scallions - 4-6 stalks - cut in 3/8 - 1/2" sections
- 1 cup Madeira wine
- 2 10.5 oz cans unsalted condensed cream of mushroom soup
- 1 tsp table salt for dish
- fresh ground black pepper to taste – I do 6 twists on my pepper mill
- chicken broth, white wine or more Madeira for thinning if needed
- 1 tbsp salt for brine
- 1 lemon
Preparation:
First... prep the chicken: Trim the breasts of fat and junk. Lay breast flat, cut in half lengthwise and then cut halves into stew size chunks. Mix 4 cups water with 1 tbsp regular salt and fresh squeezed juice from 1 lemon. Add chicken to brine, stir a little so chicken pieces are in brine on all sides. Refrigerate and let sit for 1-2 hours. Rinse chicken to remove any salt residue and pat dry.
In large skillet or Dutch oven heat one tbsp of olive oil, sear chicken pieces and set aside.
Cut up onions, mushrooms and scallions and lightly saute in same Dutch oven with another 1-2 tbsp olive oil.
Add Madeira, blend and bring to a simmer. Add cream of mushroom and again bring to a simmer and blend.
Season with 1+ tsp table salt fresh ground black pepper to taste. Add chicken back into the pot and simmer for about 60 minutes.
Serve over Banza chickpea pasta, egg noodles or pearl barley with a green veggie side.
Blessed be… and happy cooking!