Drunk Chicken & Mushrooms

I won’t lie – we are not wine connoisseurs… or drinkers for that matter. We are cheap and like the same kinds of wine. We are trying to venture out and try different kinds, but we usually end up taking a drink or two and that’s it. Then it sets… forever. I won’t name any brands but we bought a (cheapish) red wine and it tasted terrible. I’m sure some would like it but it was VERY strong and bitter. We didn’t even make it to swig #2. So it set.. then I decided, why not use it to cook with. So I did and while that wine was terrible in a glass, it was perfect with chicken and mushrooms! Use your favorite cooking wine if you want in this dish. It was great served over a bed of spaghetti squash. Makes 6 servings
Drunk Chicken & Mushrooms

2 large chicken breasts, cut into pieces
8 oz mushrooms, sliced
1/4 cup onions, diced
3 Tbsp olive oil
2 cups red wine
1 Tbsp vinegar (I used apple cider)
1 tsp arrowroot starch (or 1/2 tsp cornstarch)
1 tsp basil
1/2 tsp oregano
1/2 tsp rosemary
1 tsp sea salt
1/2 tsp black pepper
1 tsp garlic, minced
In a 3qt casserole dish, place chicken, onions and mushrooms. In a small bowl, combine oil, wine, vinegar, starch, basil, oregano, rosemary, salt, pepper and garlic. Pour mixture over chicken. Bake at 350F for about 40 minutes or until chicken is cooked through.

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