Recipe - Chicken Portabella

16 ounce Chicken thighs or breast;
skinned and deboned
2 tablespoon Olive oil
1 Shallot; finely chopped
2 Cloves garlic; finely chop'd
One half Green bell pepper; finely
chopped
1 tablespoon Lemon juice
6 ounce Portobella mushrooms; cut
into 1" chunks
One fourth cup Chicken stock
One fourth cup Wine
1 tablespoon Tarragon; fresh chopped
1 tablespoon Lovage; fresh chopped
Salt & pepper to taste
1 tablespoon Arrowroot dissolved in wine

Preheat oven to 375F.

Divide chicken into 4 equal portions. Lightly salt and sear on both sides
in an oven proofed saut pan. Remove from pan and set aside.

Saut mushrooms lightly for 12 minutes. Remove from pan and set aside.

Add shallots and garlic and saut for 1 minute. Add green pepper and saut
for 12 minutes. Deglaze pan by adding One fourth cup red, white or ros wine (I
personally prefer a ros with chicken). Allow to reduce by 1/2... add
chicken stock and herbs. Return chicken to pan and place in oven. After 10
minutes add portabella mushrooms on top. Cook another 510 minutes or until
done.

Remove chicken to serving platter or plates leaving mushrooms behind. Add
arrowroot dissolved in wine to thicken sauce. Add salt & pepper to taste.
Spoon over chicken and serve.

Suggested side dish: Oven Roasted Herbed Potatoes

Source: .\\ichele Cooks!