First, sorry I've been lacking on the photos, since CLEARLY I'm the only one who is posting recipes lately (Ginger Lisa I'm talking to you). You have to excuse me, I just had a baby so cooking hasn't been a top priority for me!
10 oz dry white wine
1 large shallot sliced thin
6 cloves garlic chopped
1 cup chicken stock
Chicken bone in skin on
1 package mushrooms chopped
2 tbsp rosemary
1 tsp cayenne pepper
3 tbsp butter
splash of cream (milk or whatever you have is fine)
3 tbsp soy sauce
Olive oil
salt & pepper
In deep stainless steel saute pan coat pan with olive oil and heat heat pan over medium high heat. Add chicken skin side down to crisp. Cook on medium low heat until done.
In second stainless steel pan (non stick won't work for either of these). Add small amount of olive oil over medium high heat and add mushrooms. Brown mushrooms then add shallot and garlic and saute. Add in salt and pepper (about 2+ tbsp pepper), cayenne and rosemary. Stir then turn heat to high. Add wine and scrape bottom of pan to get all bits off. Once wine has reduced down add chicken broth, soy sauce, cream & butter. Add chicken to pan and cook for about 5 minutes. Place chicken on plate and top with sauce and mushrooms.
