Oak Street Saucy Chicken and Mushrooms

  • 4 chicken thighs — whole, 2 chicken breasts — filleted, all deboned and skinned
  • 3 tablespoons olive oil, the yummiest oil there is
  • 8 cloves
  • 2 bay leaves
  • 3 tablespoons vinegar, red wine is fine, though anything but white will do
  • 2 tablespoons agave
  • 1½ cups sour cream
  • Salt and pepper
  • 1 cup chicken broth
  • Flour
  • 2 eight ounce packages of sliced portabella mushrooms
  • Isn’t it odd to find a recipe without garlic on here?

Preheat oven to 350°.

  1. Season chicken with salt and pepper, dredge with flour.
  2. Brown chicken well in the hot olive oil in a wide pan with a tight-fitting lid, then insert 1 clove in each piece of chicken.
  3. Mix water, bay leaf, agave, vinegar and sour cream, and pour into dish.
  4. Top everything with the mushrooms, and season with salt and pepper. (maybe a teaspoon)
  5. Cover with lid, then bake about 1½ hours at 350°.
  6. Remove cloves and bay leaf, and serve!
Serves four people one Lena.

Posted in , on April 10, 2013
Recipe entered by: Kevin

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