Bistro-style Chicken With Wild Mushrooms And Madeira

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 8 boneless skinless chicken thighs (about 1 1/2 pounds)
• 1/2 teaspoon salt, divided
• 1/2 teaspoon pepper, divided
• 1/8 teaspoon grated fresh nutmeg
• cooking spray
• 2 lbs red potatoes, halved
• 1/2 cup 1% low-fat milk
• 2 tablespoons butter, divided
• 8 ounces sliced mushrooms, such as cremini, shiitake, oyster, and button
• 1 cup reduced-sodium fat-free chicken broth
• 1/2 cup madeira wine or 1/2 cup dry sherry
• 1/4 cup chopped fresh parsley

Recipe

• 1 preheat oven to 350°.
• 2 sprinkle chicken evenly with 1/4 teaspoon salt, 1/4 teaspoon pepper, and grated nutmeg. place chicken in a shallow roasting pan coated with cooking spray; cover with foil. bake chicken, covered, at 350° for 30 minutes. turn chicken over; bake, uncovered, an additional 30 minutes or until chicken is done. remove chicken to a serving platter, reserving 1 tablespoon of pan drippings. keep chicken warm.
• 3 place potatoes in a medium saucepan; cover with water. bring to a boil; cook 15 minutes or until very tender. drain. return potatoes to pan; add milk, 1 tablespoon butter, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper; mash with a potato masher to desired consistency.
• 4 heat reserved pan drippings in a large skillet over medium heat. add mushrooms to pan; cook 3 minutes or until moisture evaporates, stirring constantly. stir in broth and wine, scraping pan to loosen browned bits; cook 5 minutes, stirring frequently. remove from heat; stir in remaining 1 tablespoon butter. drizzle gravy over chicken; sprinkle with parsley. serve with potatoes.