Tender Chicken in Wine and Mushroom Sauce
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- 1/2 c
- all purpose flour
- 1/2 tsp
- 1/4 tsp
- fresh ground black pepper
- 1/2 tsp
- smoked paprika
- 1 1/2 lb
- boneless, skinless chicken thighs, cut into bite size pieces
- 5 Tbsp
- vegetable oil
- 1 large
- onion, chopped into bite size pieces
- 14.5 ounce can chicken broth
- 4.5 ounce jar sliced mushroom, drained
- 10 3/4 ounce can condensed golden mushroom soup, undiluted
- 1/4 c
- dry white wine
- 1 Tbsp
- dried parsley flakes
1Place a 5 quart Dutch oven over medium high heat. Add the vegetable oil.
2While the oil is heating up in the Dutch oven, put the flour, salt, pepper and paprika in a large zip top bag. Put chicken in bag with flour. Close bag and "knead" chicken in bag until all pieces are coated with seasoned flour.
3Transfer chicken pieces from the plastic bag to the Dutch oven. Cook for 10-15 minutes, stirring constantly to separate chicken pieces. Chicken should be slightly browned.
4Put chicken in a large bowl and cover. Set aside. In same Dutch oven, add the onion and saute for 5 minutes. Add the chicken broth. Stir with a wooden spoon, scraping the bottom of the pot to dissolve the browned bits on the bottom.
5Add the mushrooms, golden mushroom soup and the wine. Mix until smooth. Cook for 5-10 minutes or until heated through. Add the chicken and parsley flakes. Bring to a simmer. Cover and cook for and additional 20-25 minutes or until chicken is cooks through.