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Hot Chicken with Mushrooms in Wine Sandwich Recipe


Sometimes I have a big bag of frozen chicken and no time to thaw it. That’s when I whip out this recipe and start cooking. I make use of the bits of partially used onions from the refrigerator. You know how it is. Sometimes you need half of a sweet onion. The next day, you need some red onion. Then, you’ve got a lot of leftover onion looking for a recipe to call home. You may use either type of onion in this recipe. If you have some leftover spring onions that you want to use, just chop them up, too. This recipe takes about two hours combined prep and cooking time. The last hour it cooks on its own, and you are left to do other things.

Remember, if your chicken is already thawed, it will decrease your cooking time. Check it for tenderness. You might need to pull the chicken out to stay warm in a dish, while you reduce the mushroom sauce.

Hot Chicken with Mushrooms in Wine Sandwich Recipe

Ingredients:

1 bouillon cube
1 cup hot water (You may substitute chicken stock for the bouillon and water.)
2 tablespoons of olive oil
1 cup roughly chopped onions
¼ cup roughly chopped garlic (or you may use already prepared minced garlic)
2 tablespoons unsalted butter
½ cup white cooking wine
½ cup sherry cooking wine
2 teaspoons of dried Italian herbs
2 teaspoons dried parsley
1 teaspoon paprika
3 pounds frozen skinless, boneless chicken thighs or breasts (I used thighs that
I purchased at Aldi.)
1 pound sliced Baby Bella mushrooms
2 tablespoons of cornstarch mixed with two tablespoons of water
½ cup sherry cooking wine
Pepper, to taste
Swiss cheese, shredded, if desired
Dinner rolls or croissants (You may use day old croissants for this sandwich.)


Method:

Add the bouillon cube to the hot water and let it dissolve, or warm the chicken stock and set it aside.

In a non-reactive 12-inch skillet (I use a Farberware classic 12-inch skillet), heat the oil and add the onions and garlic. Cook over medium heat until they are starting to brown, about 10 minutes. Add the butter and continue cooking for about 2-3 minutes. Add the wine, Italian herbs, parsley, paprika, and chicken stock and bring it to a boil. Arrange the frozen chicken in the liquid, so that each piece has some contact with the liquid. Cover the skillet with a lid, and continue cooking on high until the liquid boils, about 10 minutes.

Remove the lid and turn the chicken pieces over. Distribute the mushroom slices evenly on top of the chicken. Bring the food back up to a boil, turn the heat to medium, and cover the pan. Set your timer for 25 minutes. Check to make sure that the food is simmering, but not boiling. After 25 minutes, uncover the pan and continue cooking until the liquid has reduced by half. This can take an additional 40 minutes.

You might notice that the recipe does not call for salt. Never fear, there is plenty of salt. Both the cooking wine and the bouillon have a significant amount of sodium. There is no need to add more!

If you used thawed chicken, you should check it for doneness, and pull it out when it is just done. Keep warm in a covered dish in a 200 degree F. oven while you continue to reduce the liquid and vegetables.

When the liquid has reduced by half, remove your chicken, if you haven’t done so already. Keep the chicken warm in a covered dish in a 200 degree F. oven. Make a cornstarch and water mixture to thicken the sauce. Mix the cornstarch with the water until it is free of lumps. (I know that it might sound icky, but I use my fingers to do this.) Add the cornstarch mixture and pepper to the final 1/2 cup of sherry wine. Cook the cornstarch and sherry for five minutes until alcohol has cooked off, the starch is completely cooked and it loses that starchy taste. Add the chicken back into the thickened sauce and turn the pieces to coat them.

On individual plates, slice the rolls or croissants and open them flat onto the plate. Sprinkle both sides with shredded Swiss cheese. Spoon a little sauce over the cheese. Add a piece of chicken and spoon a bit of sauce over the chicken. Serve with a salad and fruit for a complete meal. I recommend a spinach or broccoli salad. You’ll find links to those recipes below.

This dish stores well and can be reheated in the microwave. Microwaves cook at different rates, just be sure heat it only long enough to warm it. Excessive reheating may cause the chicken to be tough.

When you need to feed a crowd, and your chicken is still frozen, you have a recipe to fall back on. Served as a luscious hot sandwich, or as an entrée with a vegetable and potato or rice, this chicken is a crowd pleaser.


When I mention products by brand name, these are the ones that I use. I have not received free products from the manufacturers, nor have I been paid to mention the products by name.


Twenty-five years ago, I bought my Farberwear skillet. It has served me well, and will probably last longer than I will! If you don't already have your favorite large skillet, check this out. It is highly recommended.




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Content copyright © 2014 by Connie Mistler Davidson. All rights reserved.
This content was written by Connie Mistler Davidson. If you wish to use this content in any manner, you need written permission. Contact Connie Mistler Davidson for details.

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