Posted by: dinainsuburbia | January 14, 2009

Chicken Thighs with Mushroomy Mushroom Sauce

Last night I set off to make dinner with a rough idea of what I had in my pantry: boneless skinless chicken thighs, mushrooms, white wine, fresh parsley, bacon, and cornmeal.  I did searching online and I did find a Rachael Ray recipe that allowed for the spirit of what I had, although not exactly.  Rachael’s original recipe is here.  

I posted Rachael’s original recipe to give everyone the idea that recipes can be templates- and that you can change out the recipes based upon what you have.  I know this is something Rachael says all the time in her various shows, but for the novice cook, this can be quite intimidating. Heck, sometimes it is intimidating to ME- not knowing exactly how a recipe is gonna turn out.

I’m please to say the final recipe is definitely a keeper: the sauce has a deep, woodsy taste from the two different mushrooms, mellowed with the brightness of the white wine.  The fresh parsley also freshens the taste of the dish as well.  I’m sure the original addition of rosemary would compliment the mushrooms, but I am embarrassed to say, I didn’t even have DRY rosemary!  Sure, I have fennel seeds- but no rosemary.  I was shocked!

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INGREDIENTS:

  • 5-6 boneless, skinless chicken thighs
  • extra virgin olive oil
  • 1 cup chicken stock
  • 1 ounce dried chanterelle mushrooms
  • 3 slices bacon, chopped
  • 2 cloves garlic, crushed
  • 1 large shallot, chopped
  • 1 package crimini mushrooms, sliced
  • 1 cup white wine
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon all purpose flour
  • coarse salt & freshly ground pepper

DIRECTIONS

Heat a large cast iron* or saute pan over high heat.  Season chicken thighs with salt & pepper.  Add 1 1/2 tablespoons olive oil to pan and sear chicken for 5 minutes on each side, and then remove chicken to a plate to rest.

While chicken is cooking, place dried mushrooms and stock in small saucepan and simmer for 10 minutes, until mushrooms are reconstituted.  Set aside (DO NOT DRAIN).

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In same cast iron or saute pan, add an additional 1 1/2 tablespoons of olive oil and saute bacon, crushed garlic, and chopped shallot over medium heat for 3 minutes, to crisp up the bacon.  Add sliced crimini mushrooms to the pan and season with salt and pepper.  Saute mushrooms 10 minutes, or until dark and tender.  I don’t like to turn these too much, to allow them to caramelize.

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Add flour and cook 1 minute.  Add white wine to the pan, crank up the heat, and reduce by 1/2, about 1 minute.  Add the reserved chicken broth/mushroom mixture and fresh parsley to the pan and nestle in chicken thighs amongst the sauce- allow to finish cooking through, another 5 minutes.

*if you don’t have a cast iron pan- WHAT ARE YOU WAITING FOR!  Seriously, they are inexpensive, they sear meat better than any expensive pan, and they are the TRUE workhorse of the kitchen!  I never even put mine away- it LIVES on the stove top.  Here’s one on Amazon.com that’s $20!  Go Get It!

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Responses

  1. nice recipe … i love mushrooms .. prefect recipe for me 😛 … the only thing is that i would use stock rather than wine .. but love the recipe .. Laila .. http://limeandlemon.wordpress.com

  2. Just tried this recipe for my family this evening – everyone loved it! Thanks for sharing. The directions were perfect and it was simply delightful!


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