Oregano Chicken and Mushrooms in Wine Recipe inspired by Ina Garten – serve with a side of buttered garlic bread and glass of wine for that perfect brunch.
Do you have days when you have no idea what to cook? You want to make something new but your brain strikes out? I have plenty of those. And almost always inspirations comes in myriad ways! On this day, it was watching Ina Garten’s Barefoot Contessa on Food Network. Ina was cooking through her holiday in the Napa valley vineyards in her usual effortlessly chic style and had me drooling, with every dollop of butter and bounty of fresh produce. All that talk of wine and food, got me thinking of ways I could combine the two.
Oregano Chicken in White Wine Sauce
- 2 pcs chicken Thighs (Bone in)pcs
- 250 gms Mushrooms Brown (quartered)
- 1 red onion (chopped)
- 1 tbsp oregano Dried
- 1.5 tbsps Butter Olive Oil or
- 5 cloves garlic (finely minced)
- 250 ml white wine
- 1.5 tsps balsamic vinegar
- 1 tbsp dijon mustard
- 1 tbsp cream Cooking
- 1/2 cup water
- 1 tsp pepper
- to taste salt
Marinate the chicken thighs with salt, pepper and dried oregano for about 20mins or more.
In a large pan, heat the oil (or melt butter). Add the chicken thighs and cook until lightly browned on both sides. Ensure it is cooked through. Transfer to a plate and cover loosely with aluminum foil.
In the same pan, add the garlic and brown slightly. Add the onions.
Once they are slightly translucent, add the mushrooms; When the mushrooms start to loose water, add the white wine; cover and cook until mushrooms are done.
Add the balsamic vinegar and mustard. Include the cream and the hot water and stir continuously to ensure the sauce gets a creamy texture.
Add in the cooked chicken thighs, check seasoning and add salt/pepper as desired.