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DRUNKEN NUTTY MUSHROOM CHICKEN

DRUNKEN NUTTY MUSHROOM CHICKEN (1 of 1)

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DELICIOUS

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So this recipe was not an easy one to perfect. Maybe cause it is DRUNK and NUTTY like me. Hahahaha

The first time I made it, it was a little too rich for the family. But the photo was fabulous, and all of you wanted to make it. So I had another go at it.

I tried doing the chicken on the grill to give it more flavor, but that didn’t work either. You see... even chefs can have total bombs.

But I had so many requests from you for the chicken. A lot of you were disappointed it wasn’t in the Rosh Hashanah book. And I hate it when you are sad.

The truth was it wasn’t good enough to share. I want you to make my recipes and succeed. So I gave it another go to try get it right. And the third time is a charm.

It is perfectly balanced, dreamy and sublime. Juicy and moist and so good. Well worth all the effort.

So thank you for patiently waiting on this recipe. I love you so much and am so grateful I get to share in your simchas in some small way. Wishing you a full, round and sweet new year.

xxx Chef MM

DRUNKEN NUTTY MUSHROOM CHICKEN






US (Imperial)


Print Ingredients

FOR THE CHICKEN
8 -10 bone in skin on chicken thighs (excess fat trimmed off)
2 TBS thyme
2 TBS basil
2 tsp coarse salt
1 ½ tsp black pepper

FOR THE VEGGIES
3 yellow onions - chopped into a 1/3 inch dice
4 stalks of celery - cut in half moons
3 cloves of garlic - finely chopped
1 lb of white mushrooms- sliced
1 lb of brown mushrooms- sliced
1 cup of white wine
2 TBS chunky almond/ peanut butter
Fresh chives to garnish



Instructions

Combine all the dry spices (thyme, basil, salt and pepper) to create a rub. Generously season the chicken thighs with the rub.

Heat some oil in a large cast iron pan or Dutch oven on high heat. Brown the thighs in batches being careful not to overcrowd them (4-5 minutes a side). Make sure they are golden and crispy before setting them aside. Repeat the process with the remaining chicken. Don’t short cut this step.

In the same pot add some oil and cook the onions and celery on medium heat scraping all the crud off the bottom of the pan. Cook until soft and golden (8 minutes). Add the chopped garlic and mushrooms. Don’t worry if they fill the pan they will wilt and there will be enough space to add the chicken. Cook these on medium heat until most of the liquid evaporates (10 minutes), stirring often so it doesn’t burn.

Place the chicken pieces on top of the veggies and pour over the wine. Lower the temperature and simmer uncovered for 1 hour basting the chicken with the liquid a few times.

Remove the chicken from the sauce and check they are cooked through. Add the almond butter to the sauce and increase the heat. Cook until most of the excess liquid has cooked off. Adjust seasoning to taste.

Serve the chicken with rice and spoon over the sauce. Garnish with some fresh chives.

CHEF'S TIP
The sauce can be made ahead of time and reheated. If it is too thick add some water to thin it out.

SERVES 6-8





EU (Metric)


Print Ingredients

FOR THE CHICKEN
8 -10 bone in skin on chicken thighs (excess fat trimmed off)
2 TBS thyme
2 TBS basil
2 tsp coarse salt
1 ½ tsp black pepper

FOR THE VEGGIES
3 yellow onions - chopped into a 1cm dice
4 stalks of celery - cut in half moons
3 cloves of garlic - finely chopped
500g of white mushrooms- sliced
500g g of brown mushrooms- sliced
1 cup of white wine
2 TBS chunky almond/ peanut butter
Fresh chives to garnish



Instructions

Combine all the dry spices (thyme, basil, salt and pepper) to create a rub. Generously season the chicken thighs with the rub.

Heat some oil in a large cast iron pan or Dutch oven on high heat. Brown the thighs in batches being careful not to overcrowd them (4-5 minutes a side). Make sure they are golden and crispy before setting them aside. Repeat the process with the remaining chicken. Don’t short cut this step.

In the same pot add some oil and cook the onions and celery on medium heat scraping all the crud off the bottom of the pan. Cook until soft and golden (8 minutes). Add the chopped garlic and mushrooms. Don’t worry if they fill the pan they will wilt and there will be enough space to add the chicken. Cook these on medium heat until most of the liquid evaporates (10 minutes), stirring often so it doesn’t burn.

Place the chicken pieces on top of the veggies and pour over the wine. Lower the temperature and simmer uncovered for 1 hour basting the chicken with the liquid a few times.

Remove the chicken from the sauce and check they are cooked through. Add the almond butter to the sauce and increase the heat. Cook until most of the excess liquid has cooked off. Adjust seasoning to taste.

Serve the chicken with rice and spoon over the sauce. Garnish with some fresh chives.

CHEF'S TIP
The sauce can be made ahead of time and reheated. If it is too thick add some water to thin it out.

SERVES 6-8




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