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
Ingredients
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
Serve
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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