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    Wednesday, May 03, 2017

    More Leftover Wine - Make A Chicken, Mushroom and Chardonnay Dish

    So it was time to use up the Chardonnay.
    It’s got to be Chicken and Mushroom
    Basic French Fare
    I bought some chicken thighs and some white button mushrooms, for a change
    I wanted to have that Creamy look and taste

    Being French style, I just had to serve with mashed Potatoes,
    By rights it should be accompanied by cooked green beans...but by the time I was about to serve, I lazily came up with the frozen pea option
    Pretty though

    I used 2 pans to cook the chicken in
    Multi tasking!!!

    Serves 4-6

    Olive oil

    8 Chicken thighs, skin on Bone in
    1 large onion chopped
    4 garlic cloves sliced

    250 gms White button Mushrooms, halved or quartered
    500 mls of Chardonnay
    250 gms Cream
    Sea Salt and Freshly Ground Black Pepper
    2 Bay leaves and some thyme

    Parsley finely chopped for garnish

    Dry chicken thighs, with paper towels
    Season with S & P
    Meanwhile heat a pan, (in my case 2 pans) to medium heat
    Add about tablespoon oil in each
    Place chicken thighs skin down
    Brown both sides
    set aside in the pan you are going to cook them in

    You may find there is too much fat left after cooking the thighs
    if so drain off excess

    In one pan
    Add onions, season with S & P
    Cook slowly till they get soft
    Add garlic, cook for another  few minutes
    Don't brown
    When they are done add to chicken thighs

    In the other pan add the mushrooms

    Season with S & P
    Quickly brown the mushrooms
    Add to chicken

    Then deglaze both pans with wine
    Bring to the boil
    throw over the chicken
    Bring everything to the boil and the simmer for about 40 minutes

    Add cream and simmer for another 10 minutes
     Note: There was a lot of sauce, so before serving
    I removed the chicken and halved the sauce
    Reserve one half, pop into the fridge

    Reduce the rest down for about 5 mins
    Place chicken back in
    Sprinkle with parsley

    The extra sauce was useful the next day
    With the leftovers
    I removed the meat from the thighs
    Add back to the pan
    Add the sauce from the fridge
    Voila, an excellent sauce to serve over Pasta
    Ready to go into the freezer
     Almost like a Chicken Stroganoff

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