Servings:three to four.

A quick braise of chicken thighs and mushrooms in a sour cream and sherry sauce gives this comfort-food classic all the flavor of a long-simmered stew.

Ingredients

4 tsp. extra-virgin olive oil
1 8-oz. package sliced cremini (baby bella) mushrooms
Kosher salt
1 shallot, finely chopped
2 Tbs. finely chopped fresh sage
Freshly ground black pepper
1-3/4磅无骨，无皮肤的鸡大腿（5或6），修剪多余的脂肪，切成1-1/2英寸至2英寸
1 Tbs. finely chopped garlic (about 2 large cloves)
1/3杯干雪利酒
1整个烤红辣椒，排干并切成细条（约1/2杯）
1/2杯酸奶油
1 plum tomato, cored, seeded, and cut into medium dice

营养样本量基于四份
Calories (kcal) : 460
Fat Calories (kcal): 220
Fat (g): 24
饱和脂肪（G）：8
Polyunsaturated Fat (g): 4
单不饱和脂肪（G）：9
Cholesterol (mg): 150
Sodium (mg): 730
Carbohydrates (g): 12
Fiber (g): 1
Protein (g): 41

准备

In a 10-inch straight-sided sauté pan, heat 2 tsp. of the oil over medium-high heat. Add the mushrooms, season generously with salt, and cook undisturbed until well browned on one side, 1 to 3 minutes. Add half of the shallot and 1/2 Tbs. of the sage to the pan and continue to cook, stirring, until the mushrooms are well browned all over, another 3 to 5 minutes. Season generously with black pepper and transfer to a bowl. Leave the pan off the heat.
用盐和胡椒粉慷慨地调味鸡肉大腿。将锅返回中高温，添加剩余的2茶匙。油，然后旋转以涂上锅。加入鸡肉，不受干扰地煮1分钟。加1/2汤匙。大蒜的1/2汤匙。鼠尾草和剩下的葱，继续煮熟，搅拌，直到鸡肉不再在外面粉红色，2至4分钟。加入蘑菇，雪利酒和红辣椒，煮约2分钟，稍微减少雪花。
Lower the heat to medium and stir in the sour cream, tomato, and the remaining garlic. Partially cover the pan and simmer until the chicken is cooked through, 15 to 20 minutes. If the sauce seems overly thick, thin it with a little water. Season to taste with more salt and pepper. Serve sprinkled with the remaining sage.

Serve over buttered egg noodles, with crunchy滑的红辣椒，胡萝卜和快照豌豆沙拉在一边。

(23 ratings) Read Reviews

节省to Recipe Box

添加食谱注释

节省d 添加到列表中

添加到列表中

添加食谱注释

Reviews

Rate or Review

评论（21个评论）

Krispie|02/18/2020

This had a solid flavor. My husband thought it had a bit too much sage but I don’t agree. I doubled the sauce but didn’t allow enough time for the sauce to boil down and thicken up. I will adjust the cooking time next time. I recommend this dish.
订户|02/02/2020

I made this recipe tonight for the first time. It was fantastic and I will be adding it to our regular dinner repertoire. It was creamy with great depths of flavour from the mushrooms and the sage. Highly recommended.
legglady|2015年8月10日

My husband who does not like to eat meat, loves this dish. I usually cook more than the 8 oz. of mushrooms and sour cream with the sherry to create more of a sauce. Highly recommend this recipe as is until you can play with it. It is my one chicken dish I can make without getting negative feedback from the hubby. He evens asks for leftovers a day later! It helps that I serve it over fantastic almost fresh tagliatelle noodles made by Bionature. The fresh sage is a must.