Let's Make Chicken and Mushrooms in a White Wine Sauce!

So pardon the erratic posting here. I had to copy all my posts from another platform *cough* Wordpress *cough* because my account over there was hacked. I still haven't regained access to it, but no worries, because ta da! Blogger to the rescue. But enough about that stuff. Let's get to the more important things, like delicious chicken in a white wine sauce. It's a simple recipe I adapted from Cooking Light that allows for lots of exploration of other ingredients and flavours. Feel free to adapt it to suit your own taste just like I did.

Ingredients:

• 1 package pasta of your choice (I used orecchiette)
• 3lbs chicken thighs (the best part of the chicken if you ask me)
• 1 package pre-c0oked chicken sausage (usually four to a package)
• 1 tablespoon flour
• 1 tablespoon olive oil
• half a pound of mushrooms
• 1 hearty bunch of spinach
• 1/2 cup dry white white (I used sauvignon blanc)
• 1/2 cup chicken broth
• tarragon, salt, and pepper to taste
• parmesan cheese (if desired)

Directions:

1. Boil pasta according to directions and keep warm.
2. Wash spinach and trim the ends. Drain and set aside.
3. Wash and slice mushrooms into 1/2 cm slices. Set aside.
4. Slice sausages into roughly 1cm thick slices and sauté in 1 tablespoon of oil on medium to medium-high heat until lightly browned. Remove from pan and pat away excess oil.
5. On medium heat, add mushrooms to pan and sauté for 3-5 minutes, or until browned and liquid is almost entirely evaporated.
6. Add white wine to the pan; stir and cook for one minute.
7. In a small bowl, mix some of the sauce with 1 tablespoon of flour to form a roux. Mix back into the sauce and stir for one minute to thicken.
8. Add chicken broth and continue to stir until sauce is reduced by half. Add tarragon, salt, and pepper to taste. 

    9. Add spinach and reduce heat to low. Cover and let simmer until spinach is wilted.

    10. Return sausages to the pan. Mix everything together so that the flavours are completely integrated.

Serve with the warm pasta and parmesan cheese (and a glass of that white wine too!). Enjoy! >.<

Recipe adapted from Cooking Light