Chicken with wild mushrooms

This simple dish emphasizes the flavor of the mushrooms, I like this with oyster mushrooms or chanterelles, but many others would work – a mixture is nice! Note: DO NOT use mushrooms you have picked yourself unless you know what you are doing, or you might end up sick or dead.

8 chicken thighs, skin on, bone in
1 to 1-1/2 c slivered mushrooms
1 large or 2 small cloves garlic, minced
1 c dry white wine such as pinot grigio, or 2/3 c dry white vermouth
Salt, pepper

You need a covered nonstick skillet large enough to hold the chicken in one layer without crowding.

Trim excess fat and flaps of skin from the chicken. Place in the cold, dry pan with the skin side down. Put the pan on medium heat. As the pan warms up the chicken will start sizzling and after perhaps 10 minutes the skin will develop a lovely brown color. Turn the chicken and brown the other side. Remove from heat and check to see how much chicken fat has rendered. If necessary, remove some of it by tipping the pan to one side and using a wadded paper towel held with tongs to soak it up.

Return the pan to the heat, scatter the mushrooms and garlic over it, and pour in the wine. Add salt and pepper to taste, Bring to a simmer, cover, and simmer slowly for 1/2 hour. Add a little more wine if it looks dry. The goal is to end up with just a small amount of sauce, perhaps a cup. Serve with rice or pasta.

While the chicken is browning, saute the mushrooms in a little olive oil until they are partially cooked, about 5 minutes. Stir in a pinch of salt.

Explore posts in the same categories: Mushrooms, Poultry