This recipe is something I thought up at the spur of the moment. I had a fryer chicken on hand and figured I needed to do something innovative with it. So why not split the sucker in half and sauté it with mushrooms? (which I also had on hand). The result wasn’t that bad. With rice, or a grain like couscous or quinoa, it makes for a perfect dish. You can even serve it over pasta. If you like the chicken as is, a good crusty loaf of bread would be ideal.
Note that the recipe calls for ¼ cup white wine of your choice. I normally prefer dry white wine. But, if you like something sweeter you can use a rosé, or Rhine wine or, if you have it around and want to splurge, sauterne wine or madeira.
Also, this dish (one chicken) yields 2 servings. In desired, you can double the recipe (with 2 whole chickens) and serve 4.
SAUTÉED SPLIT CHICKEN WITH MUSHROOOMS
Ingredients:
1 whole fryer chicken
½ cup butter
1 small onion, peeled and chopped
2 cloves garlic, peeled and minced
¼ pound mushrooms, washed and slice thinly
1 Tablespoon fresh, chopped fresh oregano leaves or 1 teaspoon dried
Salt and ground black pepper to taste
¼ cup white wine of your choice (see above)
2 tablespoons fresh chopped parsley
Instructions:
- Rinse chicken under cold running water and pat dry with paper towels. Split into halves.
- Melt butter in a large skillet or frying pan. Add onion and garlic and and sauté over medium heat about 2 minutes.
- Add chicken halves, salt, pepper and oregano, and cook, turning, until chicken is browned. If needed, you can add more butter while browning.
- Stir in mushrooms. Add wine, stir to mix ingredients, cover, lower heat to simmer 10 minutes. Sprinkle with parsley and serve immediately.
Yield: 2 servings.
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