• 4/16 Day O'the Mushroom 2

    From Dave Drum@1:18/200 to All on Mon Apr 15 20:52:31 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Chicken Thighs w/Mushrooms & Shallots
    Categories: Poultry, Vegetables, Mushrooms, Wine, Dairy
    Yield: 3 Servings

    1 tb Olive oil
    3 lb Skin-on, bone-in chicken
    - thighs; trimmed
    1/2 ts Salt
    1 lb Cremini or button mushrooms;
    - + a couple sliced shiitake
    - mushrooms, if available
    1/2 c Chopped shallots
    3/4 ts Dried tarragon
    +=OR=+
    2 ts Chopped fresh tarragon
    1/2 c Chicken stock
    1/2 c Dry white wine
    2 tb Heavy whipping cream
    Fresh ground black pepper
    1 tb Chopped fresh parsley

    Set oven @ 350ºF/175ºC.

    BROWN THE CHICKEN ON THE STOVETOP: Heat olive oil in a
    large wide skillet on medium high heat. Pat dry the
    chicken pieces and lay them skin-side down in the pan to
    brown. Sprinkle with 1/4 teaspoon of salt. Cook without
    moving the chicken (allowing them to brown) until they
    are golden brown, about 5-6 minutes.

    BAKE THE CHICKEN IN THE OVEN: Place the chicken pieces
    skin-side up in a roasting pan. Roast for 13 to 15
    minutes.

    SAUT+ë MUSHROOMS: While the chicken is roasting, thickly
    slice the mushrooms. Remove all but 1 Tbsp of the fat in
    the pan (do not put down the drain or you will clog your
    pipes). Heat the pan on medium high heat and add the
    mushrooms to the pan. Stir to coat with the fat in the
    pan.

    ADD SHALLOTS & TARRAGON: Cook for a couple of minutes
    until the mushrooms begin to brown and release some of
    their water. When the mushrooms are glossy, add the
    chopped shallots and tarragon and stir. Cook for another
    minute.

    Add stock, wine, then cream: Add the stock and the white
    wine to the pan and increase the heat to high. Let the
    liquid reduce by half. Taste and if it needs salt, add
    1/4 ts or more of salt. Sprinkle with black pepper.

    Stir in the cream. Lower temp to medium. Let simmer for
    a minute.

    SERVE: To serve, place the mushroom shallot sauce in the
    bottom of a serving dish. Place the chicken pieces on
    top. If there are any drippings in the baking pan, pour
    them over the chicken. Sprinkle with parsley.

    Yield: Serves 3 to 4

    RECIPE FROM: http://www.simplyrecipes.com

    Uncle Dirty Dave's Kitchen

    MMMMM

    ... You should go to a pear tree for pears, not to an elm.
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    * Origin: Outpost BBS * Johnson City, TN (1:18/200)