Chicken with Red Wine Mushroom Sauce
Equipment
- Large Nonstick Saute Pan
- Medium Nonstick Saute Pan
Ingredients
- 2 Chicken parts, leg and thigh sections
- 6 oz White Button Mushrooms Sliced into 1/2 inch wide sticks
- 1/4 cup Slivered Almonds
- 1 tbsp Butter
- 1 Shallot minced
- 1/2 cup Red Wine use more for more sauce
- 1 tbsp Soy Sauce
- 1/2 tbsp Apple Cider Vinegar
- 1/2 tbsp Truffle Oil
- 1 tbsp Rosemary chopped
- 1 tbsp Parsley chopped
- 2 tbsp Butter cut into 4 parts and chilled
- Salt & Pepper
Instructions
- Assemble Ingredients
- In the Medium Nonstick Pan, toast the slivered almonds over medium heat until golden brown, stirring often. Move toasted almonds to a paper towel or bowl.1/4 cup Slivered Almonds
- Meanwhile, place cooked chicken parts in the Large Nonstick pan over Medium High heat for 3 minutes each side. Move parts into Medium Nonstick pan and place into cold oven. Set oven to 350 degrees. (Do not Preheat)2 Chicken parts, leg and thigh sections
- Add 1 tbsp Butter to Large Nonstick Pan. Add Shallots and saute over Medium heat for 1-2 minutes until softened and golden.1 tbsp Butter, 1 Shallot
- Remove Large pan from heat. Add Red Wine. Reapply heat and bring wine to a simmer. Reduce for 3 minutes.1/2 cup Red Wine
- Add Mushrooms to the Large pan. Cook over Medium heat until mushrooms have soaked up the sauce and have reduced and softened.6 oz White Button Mushrooms
- Turn off the oven. Allow chicken to remain in warrm oven.
- Add Vinegar and Soy Sauce to Mushroom sauce. Season to taste. Cook for another 1-2 minutes.1/2 tbsp Apple Cider Vinegar, 1 tbsp Soy Sauce
- Remove pan from heat. Stir in chilled butter, one piece at a time until incorporated into the sauce. The color will soften and the sauce will become silkier.2 tbsp Butter
Plating
- Remove chicken from the oven and place each chicken piece (2) on a plate or shallow bowl.
- Top each piece of Chicken with half of the Mushroom Sauce
- Garnish with Toasted Almonds, Parsley and Rosemary. Drizzle the Truffle Oil over the top of the Chicken and Mushrooms. Season to taste.1/2 tbsp Truffle Oil, 1 tbsp Rosemary, 1 tbsp Parsley, Salt & Pepper
Notes
Wine Notes
This dish was built beside a glass of Pinot Noir, and it shows. Pinot is a light, delicate red — pair a main with it and the plate can't lean on fat and char the way it would for a Cabernet. It has to meet the wine on its own terms. That's the whole design here: mushrooms, shallots, toasted almonds, soy, and a finish of truffle oil stack up enough umami and savory depth to give a delicate red something to hold onto, without ever overpowering it. The mushroom in the sauce meets the forest-floor note in the glass directly — earthiness answering earthiness — and the splash of cider vinegar keeps the wine's fruit lifted instead of letting the dish turn heavy. Dark meat matters. Chicken legs and thighs carry the richness to keep pace with a red; a lean breast would leave the wine without a partner. It reaches beyond Pinot, too. Any earthy, food-friendly red with real acidity and soft tannin finds the same harmony — a Loire Cabernet Franc, a lighter Grenache, a cool-climate red that favors finesse over force. The through-line is earth and umami meeting a wine that rewards restraint rather than weight. Serve the wine slightly cool, around 60–65°F (15–18°C), so the fruit stays bright against the warm, savory sauce. Something to pour slowly and savour while the truffle oil is still fragrant on the plate.Nutrition
Calories: 487kcalCarbohydrates: 28gProtein: 26gFat: 30gSaturated Fat: 7gPolyunsaturated Fat: 6gMonounsaturated Fat: 15gTrans Fat: 0.1gCholesterol: 111mgSodium: 764mgPotassium: 719mgFiber: 4gSugar: 13gVitamin A: 289IUVitamin C: 6mgCalcium: 121mgIron: 3mg
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