Sometimes I open the freezer and stare blankly at the frozen meat wondering what to cook. But when I see chicken, I know just what to do. Like this Chicken and Potatoes with Mushrooms in Wine which is one of those dishes that is so creamy, so dreamy, it’s hard to believe it’s so easy. If you have never tried cooking chicken with wine, here is a good way to start. The wine and cream sauce combination made this chicken casserole simply superb and special. Wine enhanced the flavors of this casserole like no other ingredient could.
Whether you lead a busy life or are always on the lookout for meals that will make dinners easier, you will appreciate this dish. You can cook this in different ways to suit your lifestyle: baked in the oven, in a slow cooker, or the current favorite Instant Pot pressure cooker. Once the casserole is ready, uncover it and unleash the steamy fragrant aromas of chicken and mushrooms cooked in a creamy sauce. Serve it piping-hot, with the glistening chicken pieces and plump potatoes cascading on a bed of wide egg noodles. What a great supper for your family to come home to.
Chicken and Potatoes with Mushrooms in Wine
- 1 large piece sliced onion
- 4 cloves minced garlic
- 2 stalks chopped celery
- 3 to 4 pounds bone-in, cuts in serving pieces chicken
- 1/4 cup white wine
- 1 cup organic chicken broth
- 1 cup sour cream
- 1 cup heavy cream
- 1 cup organic Alfredo sauce bottled
- 1 cup button mushrooms canned or fresh
- 3 large pieces peeled, quartered potatoes
- 1 teaspoon salt
- 1 teaspoon freshly-ground black pepper powder
- 1/4 cup chopped for garnish fresh flat parsley
- 1 pound for serving cooked Dutch egg noodles
- Pre-heat oven to 375 F.
- In a large glass or metal roasting pan, measuring about 15 x 10 inches, arrange the ingredients and chicken in this order: First arrange the onions, garlic and celery at the bottom. Then add the chicken pieces in a single layer, making sure the meat pieces do not overlap.
- Pour the white wine and chicken broth over the chicken pieces.
- Separately, in a medium-sized bowl, combine the sour cream, heavy cream and bottled Alfredo sauce till blended. Pour these cream sauces over the chicken in the roasting pan.
- Add the potatoes and mushrooms to the chicken and rest of the ingredients. Season with salt and black pepper all over.
- Cover the entire roasting pan with foil. Bake at 375 F for two hours (for this amount of meat with bone) till chicken is completely cooked. Remove from the oven. Stir the chicken, ingredients and sauce for the seasonings to evenly distribute.
- Garnish with fresh chopped parsley. Serve warm with a platter of cooked Dutch egg noodles.
- To cook in a Slow Cooker: Combine all the ingredients (except for the parsley and egg noodles) in a slow cooker. Cook on HIGH setting for 6 to 8 hours.
- To cook in an Instant Pot Pressure Cooker: Combine all the ingredients (except the parsley and egg noodles) in an Instant Pot pressure cooker. Set at HIGH Pressure, choose 'poultry' setting, cook for 45 minutes. For safety precautions, be sure to follow the appliance manual instructions for proper release of the pressure valve.
- Cook's Comments: If you want to cut cooking time in half, use boneless chicken thighs for this recipe (same amount).
- Ingredient notes: I prefer to use white wine for this recipe so the dish remains consistently cream-colored and the wine flavor and aroma stays mild. I have tried cooking this recipe with red wine and noticed the flavors get bolder which clashes with the cream. Also, the cream sauce takes on a reddish hue.
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Disclosure: Instant Pot is the brand name of a multi-cooker that cooks in high and low pressure. I was not paid by the Instant Pot company to mention the product or brand nor endorse it. This is not an ad. My views and opinions are my own.