Chicken with Mushrooms in Cream Sauce – GFCFSF
January 17, 2013
Chicken with Mushrooms in Cream Sauce - GFCFSF
1 whole chicken, cut in 10 pieces
4 slices nitrate-free bacon, chopped
Kosher salt and freshly ground black pepper
1/2 cup GF flour
1/2 cup oil
6 whole garlic cloves
3/4 pounds mushrooms, stems removed and cut in half
2 shallots, chopped
8 sprigs fresh thyme
2 Tablespoons cup dry sherry
3 cloves minced garlic
1 cup white wine, such as Pinot Grigio
1 cup chicken stock
1/2 cup Mimic Creme or Cashew Cream
Preheat the oven to 325 degrees.
Pat the chicken dry with paper towels and sprinkle both sides liberally with salt and pepper. Place flour in a bowl and dredge the chicken in the flour. In a large ovenproof pot, cook the chopped bacon until crispy. Remove bacon bits to a paper towel, leaving bacon drippings in pan. Add the chicken in batches (don't crowd them) and brown lightly over medium-high heat for 3 to 5 minutes on each side. Remove the chicken to a plate and continue until all the chicken is browned.
Add the whole garlic cloves, mushrooms, shallots and thyme to the pot and cook over medium heat for 5 minutes, stirring occasionally. Add the sherry and cook for 1 minute, scraping up the brown bits. Add the minced garlic and cook for 2 more minutes. Add the wine, chicken stock, 1 teaspoon salt, and 1 teaspoon pepper and bring to a simmer. Add the chicken, cover, and place in the middle of the oven for 30 to 35 minutes, until the chicken is cooked through (about 165 degrees on an instant-read thermometer). Remove thyme branches and scrape off any remaining leaves into the sauce. Add MimicCreme and reserved bacon bits and stir well. Taste and re-season, if needed.
Cook's note: I LOVE garlic so after the dish is done, I take the whole cloves and smoosh them into paste and mix into the sauce.
Serve over zucchini noodles, rice, mashed potatoes or GF noodles.