Chicken Portabello
4 pounds chicken leg quarters (or 1 4-pound roaster
chicken), cut-up
Salt and pepper to taste
1/4 cup olive or vegetable oil
1 Sweet Onion, sliced
1 tablespoon minced garlic
4 portabello mushroom caps, sliced
2 tablespoons fresh chopped oregano (or 2 teaspoons
dried oregano)
2 tablespoons flour
1 cup red wine
1 large (28-ounce) can chopped tomatoes
Preheat the oven to 425 degrees. Drain and rinse the chicken, trimming off
any excess fat. Pat dry. Sprinkle all over with salt and pepper. Arrange
in a baking pan and roast 30 minutes, or until the juices run clear when
pricked at the thickest point. Meanwhile, in a Dutch oven, heat the olive
oil and lightly brown the onion. Stir in the garlic, cook together 2
minutes and add the mushrooms and oregano. Continue cooking 5 minutes
longer, or until the mushrooms have softened. Stir in the flour and cook 5
minutes. Add the red wine and tomatoes. Bring to the boil, reduce heat and
simmer 20 minutes or until thickened. Add the chicken and any cooking
juices to the pot. Simmer together 10 minutes longer. Serve over steamed
white rice.
Yield: Serves 8
Tip: Substitute 1 cup chicken stock plus 1 tablespoon
cider vinegar for the red wine.
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