Pan-Seared Chicken With Rich White Wine Sauce

There are recipes that I like to prepare and add to Shabbat Dinner, no matter if I’ve already made fish \meat dish, because it’s just so simple.
This is one of those recipes that are really easy to make but looks fancy and is absolutely delicious.

Print Recipe

Ingredients

• 2-3 large yellow onions
• 12-15 chicken drum sticks (without the skin)
• 16 o.z of champignon mushrooms
• A glass and a half white wine
• 2-3 stalks of rosemary
• 2-3 cloves of garlic
• 5-6 stalks of thyme
• 3 tablespoons olive oil
• Small potatoes (optional)

Instructions

1

Slice the onions and garlic into thin slices.

2

Slice the mushroom into thick slices.

3

Heat the olive oil in a pan and add the onion. Fry until brown.

4

Arrange the chicken pieces between the onions and fry them until brown on both sides (about 3-4 minutes on each side)

5

If you want the dish to become a

6

whole meal in one pot, spread small potatoes between the chicken.

7

Add the garlic, the white wine, the herbs and the mushrooms, cover and bring to a boil.

8

When the dish is boiling, lower the flame and cook for another hour and twenty minutes.

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