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Bistro-Style Chicken with Wild Mushrooms and Madeira

Yield 4 servings (serving size: 2 chicken thighs, 1/4 cup gravy, 1 tablespoon parsley, and about 1 cup potatoes)
Succulent roast chicken, a classic dish served at virtually every bistro in Paris, lured David Rosengarten away from a potential career in the theater. This version pairs juicy chicken thighs with earthy mushrooms. Look in the produce aisle for packages of "gourmet blend" mushrooms, or use any combination of cremini, shiitake, oyster, and button mushrooms.


  • 8 skinless, boneless chicken thighs (about 1 1/2 pounds)
  • 1/2 teaspoon salt, divided
  • 1/2 teaspoon pepper, divided
  • 1/8 teaspoon grated whole nutmeg
  • Cooking spray
  • 2 pounds red potatoes, halved
  • 1/2 cup 1% low-fat milk
  • 2 tablespoons butter, divided
  • 8 ounces sliced mushrooms, such as cremini, shiitake, oyster, and button
  • 1 cup fat-free, less-sodium chicken broth
  • 1/2 cup Madeira wine or dry sherry
  • 1/4 cup chopped fresh parsley

Nutrition Information

  • calories 526
  • caloriesfromfat 29 %
  • fat 16.7 g
  • satfat 5.9 g
  • monofat 6 g
  • polyfat 2.7 g
  • protein 41.4 g
  • carbohydrate 44.1 g
  • fiber 5 g
  • cholesterol 160 mg
  • iron 4.2 mg
  • sodium 615 mg
  • calcium 93 mg

How to Make It

  1. Preheat oven to 350°.

  2. Sprinkle chicken evenly with 1/4 teaspoon salt, 1/4 teaspoon pepper, and grated nutmeg. Place chicken in a shallow roasting pan coated with cooking spray; cover with foil. Bake chicken, covered, at 350° for 30 minutes. Turn chicken over; bake, uncovered, an additional 30 minutes or until chicken is done. Remove chicken to a serving platter, reserving 1 tablespoon of pan drippings. Keep chicken warm.

  3. Place potatoes in a medium saucepan; cover with water. Bring to a boil; cook 15 minutes or until very tender. Drain. Return potatoes to pan; add milk, 1 tablespoon butter, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper; mash with a potato masher to desired consistency.

  4. Heat reserved pan drippings in a large skillet over medium heat. Add mushrooms to pan; cook 3 minutes or until moisture evaporates, stirring constantly. Stir in broth and wine, scraping pan to loosen browned bits; cook 5 minutes, stirring frequently. Remove from heat; stir in remaining 1 tablespoon butter. Drizzle gravy over chicken; sprinkle with parsley. Serve with potatoes.