Ingredients:
1 tsp. salt
1/2 tsp. ground nutmeg
8 chicken thighs
1/4 c. butter
1 1/3 c. dry white wine or sparkling white grape juice
1 c. sliced fresh mushrooms
1 red bell pepper, thinly sliced
3 scallions, chopped
2 Tbsp. chicken broth
4 tsp. cornstarch
Warm cooked rice
Directions:
Sprinkle salt and ground nutmeg over chicken.
In a medium skillet, melt butter over medium heat; add chicken. Cook 10 minutes or until golden, turning often.
Stir in wine, mushrooms, bell pepper and scallions; bring to a boil over medium heat. Reduce heat to medium-low; cover and simmer 20 minutes or until chicken is done and no pink remains. Remove chicken from skillet and keep warm.
Whisk together broth and cornstarch until smooth; add to drippings in skillet. Cook over medium heat; stirring constantly, 1 minute or until thickened. Serve drumsticks over rice; spoon glaze over chicken.
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