Braised Virginia Spiced Wine Chicken with Shallots & Mushrooms over Noodles
Serves: 6 servings
Ingredients:
11
A succulent and flavorful dish featuring chicken braised in a rich Virginia spiced wine sauce, complemented with shallots, crimini mushrooms, and served over a bed of tender noodles.
Ingredients
| 1 | Whole Chicken, Quartered |
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| 1⁄4 | pound Butter |
| 2 | Shallot, minced enough for about ⅓ a cup |
| 1 | cup Jamestown Cellars’ Settler’s Spiced Wine Or Mulled wine |
| 1 | Red Bell Pepper, sliced in thumb size pieces |
| 3⁄4 | pound Crimini mushrooms, sliced ½” (fairly thick) |
| 1⁄4 | cup Sopressata, cut into small cubes (chorizo is good for its added hot kick) |
| 1⁄3 | cup Heavy cream, room temperature |
| 2 | tablespoons flour (for roux) |
| 1 | Bag-Extra Wide egg noodles |
| Sea salt & fresh ground pepper to taste |
Instructions
| 1. | Preheat the oven to 375 degrees Fahrenheit. In a large cast iron skillet, melt 4 tablespoons of butter over medium-high heat. Begin by adding the chicken, starting with the legs. Season with salt and pepper, then cook over moderate heat until a light brown crust forms, approximately 4 minutes. Add half of the minced shallots and cook, stirring, for another minute. Achieve a deep caramelization. Pour in 1/4 pound of the spiced wine, deglaze the bottom of the pan, then let the wine reduce. Turn the chicken over to brown the other side and braise with another 1/4 pound of spiced wine. |
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| 2. | Next, add 2 tablespoons of butter, crimini mushrooms, sopressata (or chorizo), and the remaining shallots. Season with salt and pepper, then cook over low heat until the liquid evaporates, around 3 minutes. Pour in the rest of the spiced wine. Cover the skillet and transfer it to the oven, letting it braise for 25 minutes or until the chicken breasts are fully cooked. Once done, transfer the chicken to a large plate and cover with foil. |
| 3. | Prepare the egg noodles al dente according to package instructions and set aside. |
| 4. | In the same skillet, increase the heat to medium. Stir in the room temperature heavy cream and bring it to a simmer. Create a roux by blending the flour with the remaining 2 tablespoons of butter, then gradually whisk it into the cooking liquid. Let it simmer while whisking for 3 minutes. Return the chicken to the skillet briefly to reheat. Serve the chicken and sauce over the egg noodles and top with sliced red bell pepper pieces. Enjoy this delightful dish! |
Published on Jul 19, 2024 by Luminița