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Ingredients
- 1 x chicken, cut in serving pcs (about 3 pounds) Grnd pepper to taste paprika
- 1 1/2 x to 2 Tbsp. extra virgin olive oil, divided
- 2 Tbsp. minced shallots or possibly scallions
- 2 c. sliced fresh mushrooms (about 1/2 lb.)
- 1/2 c. chicken broth
- 2 Tbsp. balsamic or possibly red wine vinegar
Directions
- Preheat oven to 3500F. In large baking dish, place chicken, skin-side up; brush with 1/2 to 1 Tbsp. oil and sprinkle with pepper and paprika to taste. Bake 40 min. Pour off and throw away pan juices.
- Meanwhile, in medium skillet over medium-high heat, heat remaining oil. Add in shallots; saute/fry 2 min till slightly softened. Stir in mushrooms; cook 2 min longer till lightly browned, stirring constantly. Add in broth and vinegar; reduce heat to medium, and cook 3 min or possibly till mushrooms are tender and liquid is slightly reduced. Pour mushroom mix over chicken; bake 20 to 25 min longer till chicken is cooked through, basting occasionally with pan drippings. Serve chicken with mushroom sauce.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 384g | |
| Recipe makes 4 servings | |
| Calories 683 | |
| Calories from Fat 420 | 61% |
| Total Fat 46.59g | 58% |
| Saturated Fat 13.32g | 53% |
| Trans Fat 0.0g | |
| Cholesterol 231mg | 77% |
| Sodium 267mg | 11% |
| Potassium 738mg | 21% |
| Total Carbs 3.33g | 1% |
| Dietary Fiber 0.5g | 2% |
| Sugars 1.76g | 1% |
| Protein 58.85g | 94% |
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