Description
David rosengarten made an appearance in one issue of cooking light and this was one of his recipes. It's impressive enough to serve for company and easy enough to serve on a weeknight.
Ingredients
- Boneless Skinless Chicken Thighs
- Salt
- Pepper
- Fresh Nutmeg
- Cooking Spray
- Red Potatoes
- 1% Low-fat Milk
- Butter
- Sliced Mushrooms
- Reduced-sodium Fat-free Chicken Broth
- Madeira Wine
- Fresh Parsley
Instructions
- Preheat oven to 350
- 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
- 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
- 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