1/2 pound of shiitake mushrooms, stems removed, and caps diced
Two garlic cloves, finely chopped
Two bay leaves
One 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
Directions
Preheat the oven to 425 degrees.Place the chicken, skin-side up, on a rack placed on a large baking sheet with a rim. Season generously with pepper and salt.Roast the chicken for 45 minutes in the middle of the oven until it is cooked through and its skin has become crisp.
In the meantime, heat the olive oil in a large deep skillet.Add the onion to a medium heat pan and stir until it is just softened. This should take about 3 minutes.Add the mushrooms and increase the heat to high. Cook, stirring frequently, until they are softened and lightly brown, approximately 5 minutes.Add the bay leaves, thyme, and garlic, and cook for about a minute until fragrant.Add the wine, and cook for about 5 minutes, scraping any brown bits up.Add the chicken broth and simmer for 15 minutes to reduce by half.Stir in the yogurt and sour cream after removing the skillet from heat.Bay leaves can be thrown away.
Stir in the celery leaves. Add the chicken, skin-side up, to the sauce and heat until it is heated.Add the celery leaves.Serve the chicken on plates with the sauce spooned over it.
