Roast Chicken and Mushrooms With Red Wine Sauce
- Preheat the oven to 375 degrees F. Season the chicken with half of the salt, and pepper to taste. Heat a medium skillet over medium-high heat; add half of the oil, then add the chicken, skin-side down, and cook until the skin is golden brown, about 6 minutes. Transfer to a rimmed baking sheet, skin-side up; reserve the skillet.
- Toss the mushrooms with the remaining oil and season with salt and pepper; scatter around the chicken on the baking sheet. Bake until the mushrooms are tender and a thermometer inserted into the thickest part of the chicken registers 160 degrees F, about 25 minutes.
- Meanwhile, melt the butter in the reserved skillet over medium heat. Add the arrowroot powder and cook, stirring, 1 minute. Add the chicken broth and bring to a simmer, whisking. Add the wine, sugar, and salt and simmer until the sauce is reduced by half, about 10 minutes. Season with salt and pepper.
- Spoon some of the red wine sauce onto each plate; top with the chicken and mushrooms.
Calories: 597kcal | Carbohydrates: 18g | Protein: 44g | Fat: 30g | Saturated Fat: 9g | Cholesterol: 131mg | Sodium: 1563mg | Potassium: 1613mg | Fiber: 2g | Sugar: 5g | Vitamin A: 327IU | Vitamin C: 4mg | Calcium: 70mg | Iron: 3mg
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