Chicken With White Wine And Mushrooms

Directions

1. Slice onions and mushrooms.
2. Cut chicken into joints: legs, thighs, breasts, etc.
3. Heat half of the butter with half of the oil and begin browning chicken pcs, a few at a time. Season them with salt and pepper as they brown. Add in more butter and oil as needed. Place in a casserole dish.
4. Add in any remaining butter and oil to the pan and saute/fry onions lightly. Add in mushrooms, oregano, garlic, and wine, cook a few min. Add in chicken stock, bring to the boil and pour over the chicken pcs.
5. Cover casserole dish and cook for 30-40 min at 190C/380F. Remove chicken pcs to a hot platter.
6. Stir sauce, taste for seasoning, and cook for a few min, uncovered, to reduce. Add in cream and continue to reduce. Thicken slighty with cream of chicken soup mix if you like, and swirl in some additional butter.
7. Put cooked, liquid removed tagliatelle in center of a large warmed deep platter. Surround with chicken pcs Pour sauce over. Sprinkle with parsley.
8. Chicken breasts can be used but reduce cooking time.