Somehow Andrew Carmellini figured out a healthy way to make a cream sauce.
That's fine by me!
- One 3 1/2-pound chicken, cut into 8 pieces
- Salt and freshly ground pepper
- 2 tablespoons extra-virgin olive oil
- 1 large onion, finely chopped
- 1/2 pound shiitake mushrooms, stems discarded and caps diced
- 2 garlic cloves, finely chopped
- 2 bay leaves
- 1 tablespoon chopped thyme
- 1 cup dry white wine
- 2 cups chicken stock or low-sodium broth
- 1/3 cup low-fat sour cream
- 1/3 cup plain nonfat Greek yogurt
- 1/2 cup celery leaves
- Preheat the oven to 425°.
- Arrange the chicken pieces, skin side up, on a rack set on a large rimmed baking sheet; season generously with salt and pepper.
- Roast the chicken in the center of the oven for about 45 minutes, until cooked through and the skin is crisp.
- Meanwhile, in a large, deep skillet, heat the olive oil. Add the onion and cook over moderate heat, stirring, until just softened, about 3 minutes.
- Add the mushrooms, raise the heat to high and cook, stirring occasionally, until softened and lightly browned, about 5 minutes.
- Add the garlic, bay leaves and thyme and cook until fragrant, about 1 minute.
- Add the wine and cook until evaporated, scraping up any browned bits, about 5 minutes.
- Add the chicken stock and simmer until reduced by half, about 15 minutes.
- Remove the skillet from the heat and stir in the sour cream and yogurt. Discard the bay leaves.
- Add the chicken to the sauce, skin side up, and simmer until heated through.
- Stir in the celery leaves. Transfer the chicken to plates, spoon the sauce on top and serve.