16 oz Chicken thighs or breast;

-skinned and deboned 2 tb Olive oil

1 Shallot; finely chopped

2 Cloves garlic; finely chop'd

1/2 Green bell pepper; finely

-chopped 1 tb Lemon juice

6 oz Portobella mushrooms; cut

-into 1" chunks 1/4 c Chicken stock

1/4 c Wine

1 tb Tarragon; fresh chopped

1 tb Lovage; fresh chopped

Salt & pepper to taste 1 tb Arrowroot dissolved in wine

Preheat oven to 375F. Divide chicken into 4 equal portions. Lightly salt and sear on both sides in an oven proofed saut pan. Remove from pan and set aside. Saut mushrooms lightly for 1-2 minutes. Remove from pan and set aside. Add shallots and garlic and saut for 1 minute. Add green pepper and saut for 1-2 minutes. Deglaze pan by adding 1/4 c red, white or ros wine (I personally prefer a ros with chicken). Allow to reduce by 1/2... add chicken stock and herbs. Return chicken to pan and place in oven. After 10 minutes add portabella mushrooms on top. Cook another 5-10 minutes or until done. Remove chicken to serving platter or plates leaving mushrooms behind. Add arrowroot dissolved in wine to thicken sauce. Add salt & pepper to taste. Spoon over chicken and serve. Suggested side dish: Oven Roasted Herbed Potatoes Source: .\ichele Cooks!