What you need:
2 cups shitake (or other kind) mushrooms
3 tbls olive oil or coconut oil
4 leg and thigh quarters
1.5-2 oz herbed goat cheese
1.5 cup tomato pasta sauce plain preferred
1 roasted red bell pepper
1 cup packed fresh basil
1 tbls sorghum flour for gluten free or regular all purpose flour
1.5 cups water or broth
salt to taste
How to prepare:
Heat a large pan over medium heat and lightly brown the chicken quarters on both sides. Remove from pan and saute the mushrooms for 5 minutes in the oil. While they are sauteeing, blend the basil, bell pepper and goat cheese. Add the flour to the mushrooms to create a roux. mix well and turn the heat to high, and add 1.5 cups water or broth. Scrape the browned bits from the bottom of the pan.
Then add your blended basil and also your tomato sauce with salt to taste. Also add back your chicken quarters. Once the mixture is boiling, reduce to simmering and cook for 35 minutes.
Serve with mashed potatoes, yams, pasta or white rice. and most of all, ENJOY!
2 cups shitake (or other kind) mushrooms
3 tbls olive oil or coconut oil
4 leg and thigh quarters
1.5-2 oz herbed goat cheese
1.5 cup tomato pasta sauce plain preferred
1 roasted red bell pepper
1 cup packed fresh basil
1 tbls sorghum flour for gluten free or regular all purpose flour
1.5 cups water or broth
salt to taste
How to prepare:
Heat a large pan over medium heat and lightly brown the chicken quarters on both sides. Remove from pan and saute the mushrooms for 5 minutes in the oil. While they are sauteeing, blend the basil, bell pepper and goat cheese. Add the flour to the mushrooms to create a roux. mix well and turn the heat to high, and add 1.5 cups water or broth. Scrape the browned bits from the bottom of the pan.
Then add your blended basil and also your tomato sauce with salt to taste. Also add back your chicken quarters. Once the mixture is boiling, reduce to simmering and cook for 35 minutes.
Serve with mashed potatoes, yams, pasta or white rice. and most of all, ENJOY!
