Рецепт Chicken and Mushrooms
This dish combines
two of my favorite ingredients: moist, tender, crispy Chicken thighs and any
kind of mushroom you like. If only I had been anywhere near The East End Mushroom Company (www.theeastendmushroomcompany)
I would have chosen more exotic mushrooms from their selection of Shiitakes,
Miatakes and Oysters. I worked on this
recipe in hopes of showcasing it at The East End Mushroom Company’s First
Annual Mushroom Cooking Contest. The contest was scheduled a couple of Saturdays ago.
Unfortunately, to say the weather did not cooperate would be an
understatement. High Winds and driving
rain were the order of the day. Wisely, John Quigley and Jane Maguire postponed
the event. Now it will be held the 24th
of the Month. Should you want to enter
and/or attend the Event, just click on their link above and read all about
it. I am sorry to say that I will be in
Europe when it happens. But as a
consolation prize, the best I can do is
share the recipe I worked on for the Contest. I am really proud of the dish.
And I can’t help but wonder how much even more delicious it would be
with The East End Mushroom Company’s spectacular produce.
For my test recipe, I opted for Creminis and White Button
Mushrooms which form the base of this richly satisfying main dish. It comes together in about 40 minutes, uses
only one skillet and is perfect for a weeknight family dinner. Now I
will admit, this is not a stick the dish in the oven and wait. It does require some minimal time at the
stove but it’s time well spent. The
chicken is very simply flavored with just a lot of salt and pepper. The mushrooms gain even more flavor as the
juices from the chicken combine with the cream sauce for more chicken
flavor. I chose to serve the chicken
atop the mushrooms with a very minimal drizzle of sauce so as to keep the
chicken just as perfectly crisp as when it comes out of the pan. With this I served what is likely the last corn of the season in my
favorite corn off-the-cob dish, Ina Garten’s Confetti Corn. (You can find that recipe here: http://www.chewingthefat.us.com/2014/09/ina-gartens-ode-to-marcella-hazan.html. But with corn or without I highly recommend
this weeknight dinner. I made a half
recipe but it happily serves 8, which is what this ingredient list makes.
Recipe for Chicken
and Mushrooms Takes 10 mins to
prep, 40 minutes to cook. Serves 8. Can
easily be halved.
- 8 bone-in, skin-on chicken thighs
- Kosher salt and freshly ground black pepper, to taste
- 3 tablespoons unsalted butter, diced
- 16 ounces cremini and
- white button mushrooms, halved
- (or any mushrooms from The East End Mushroom Company.)
- 1/2 teaspoon dried oregano
- 1 tablespoon whole grain mustard
1. Preheat oven to 400 degrees F.
Season chicken thighs with salt and pepper, to taste.
Melt 2 tablespoons butter in a large oven-proof skillet over
medium
high heat. Add chicken, skin-side down, and sear both sides
until
golden brown, about 2-3 minutes per side; set aside.
2. Melt remaining 1 tablespoon butter in the skillet.
Add garlic and mushrooms. Cook, stirring occasionally, until
tender
and browned, about 5-6 minutes; season with salt and pepper,
to taste.
3. Stir in chicken broth, thyme, oregano and basil.
4. Return chicken
to the skillet. Place into oven and roast until completely cooked through,
reaching an internal temperature of 175 degrees F, about 25-30 minutes. Set
aside chicken; reserving juices in the pan.
5. Stir in heavy cream, Parmesan and mustard.
6. Bring to a boil;
reduce
heat and simmer until slightly reduced, about 5 minutes.
7. Serve chicken immediately atop the mushroom mixture.