I love this chicken dish. In fact chicken with wine, mushrooms and onions is my favorite combination. Make it for Yom Tov or for any time of the year. It’s a great chicken recipe.
3 tablespoons vegetable oil, divided
1 (4 pound) chicken, cut into 8 pieces
Kosher salt and freshly ground black pepper
½ cup minced shallots
1 pound fresh morel mushrooms, sliced
1 cup dry white wine
1 cup low-salt chicken stock
½ cup pareve whipping cream (soymilk can be used but it will not thicken as well)
Melt 2 tablespoons oil in a large heavy skillet over medium-high heat.
Season chicken generously with salt and pepper. Add chicken to skillet and cook, turning once, until golden brown, about 6 minutes per side. Transfer chicken to a plate. Reduce heat to medium. Add remaining oil to skillet. Add shallots and sauté until soft, about 2 minutes. Add mushrooms and sauté until they begin to release liquid, about 1 minute. Using a slotted spoon, transfer mushrooms to a plate. Add wine to skillet and boil until reduced by half, about 2 minutes. Add stock and bring to a boil. Return chicken to a skillet, cover with lid slightly ajar, reduce heat to a medium-low, and simmer until chicken is cooked through, about 20 minutes. Transfer chicken to a platter. Return mushrooms to a skillet; add pareve cream. Simmer, uncovered, until sauce thickens slightly, about 5 minutes. Season to taste with salt and pepper. Pour sauce over chicken and serve.