Creamed Chicken with Mushrooms, Spring Onions, and Leggy Red Wine
- 1 chicken, about 3 pounds, cut into 8 pieces
- Sea salt and freshly ground black pepper
- 11/2 cups all-purpose flour
- Extra-virgin olive oil
- 2 fresh rosemary sprigs
- 1 pint white mushrooms, stemmed
- 3 garlic cloves, minced
- 1 bottle full-bodied red wine, such as Cabernet Sauvignon
- 1 tablespoon sugar
- 1/2 cup heavy cream
- 6 spring onions, white and green parts, trimmeda
Season the chicken with a fair amount of salt and pepper. Dredge the chicken in the flour and tap off the excess. Place a heavy Dutch oven over medium heat. Coat the bottom with a 2-count of oil. Brown the chicken, skin side down, to crisp the skin. Throw a sprig of rosemary in to create a base flavor. Then turn the chicken over and brown the other side. If the pan looks crowded, do this in batches.
Remove the chicken to a side plate. Add the mushrooms and garlic to the chicken drippings left in the pot; stir until they begin to soften. Pour in the wine and let it cook down, uncovered, until reduced by half. Taste and add the sugar to balance out the tannins in the wine. Return the chicken to the pan, cover, and simmer for about 25 minutes. Remove from heat, stir in the cream, and taste for salt and pepper. The sauce should be thick enough to coat the back of a spoon; if not, cook a few minutes longer. Toss the green onions in for the last few minutes so they are wilted but don’t lose their color. Big flavor!
Recipe from this book: