Subj : 100 E-Z Dinners - 01
To   : All
From : Dave Drum
Date : Tue Nov 26 2024 02:04 pm

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Skillet Chicken w/Mushrooms & Caramelized Onions
Categories: Poultry, Vegetables, Mushrooms, Cheese, Herbs
     Yield: 4 servings

     5 tb Olive oil
     2 tb + 2 ts sherry vinegar
     2 ts Honey
     1 ts Dijon mustard
   1/4 ts Red-pepper flakes
          Salt & black pepper
 1 1/2 lb Boned, skinned chicken
          - thighs; in 3" pieces
     2 md Yellow onions; thin sliced
    12 oz Cremini mushrooms; stemmed,
          - thin sliced
   1/2 c  Fresh flat-leaf parsley or
          - dill leaves & fine stems;
          - rough chopped
   1/4 c  Grated Parmesan or pecorino
          Bread or cooked pasta; to
          - serve

 In a large mixing bowl, combine 2 tablespoons oil, 2
 tablespoons vinegar, the honey, mustard, red-pepper
 flakes and 1 teaspoon salt; whisk until smooth. Pat the
 chicken dry and season with salt and pepper, then add to
 the mixture, coating it well. Set aside at room
 temperature, stirring it once while you make the onions.

 Heat a 12" cast-iron or heavy skillet over medium-high
 until very hot, 1 1/2 to 2 minutes, then add the onions
 in an even layer. Season with salt, then cook, mostly
 undisturbed, for 4 minutes more, stirring every minute
 or so. Add the mushrooms, season with salt, and stir to
 combine. (It will look overcrowded and that's OK.) Allow
 to cook mostly undisturbed until the mushrooms shrink
 and start to brown, about 4 minutes, stirring every
 minute or so

 Stir in the remaining 3 tablespoons olive oil and allow
 the onions to cook until they start to color, stirring
 and lowering the heat as necessary to avoid burning,
 about 2 minutes. Push the onions and mushrooms to the
 edges of the skillet, then add the chicken pieces to the
 center. Pour any remaining marinade (there will be very
 little) over the onions and mushrooms. Cook undisturbed
 for 4 to 5 minutes, then combine the chicken and
 vegetables and cook, stirring occasionally, until the
 chicken is cooked through, about 10 minutes more.
 (Reduce the heat to medium if the onions look like they
 are burning at any point.)

 Add the remaining 2 teaspoons sherry vinegar, stirring
 and scraping up anything on the bottom of the skillet.
 Season to taste with salt.

 Remove from the heat and top with the parsley and
 cheese, if using. Serve with bread or pasta.

 By: Yasmin Fahr

 Yield: 4 servings

 RECIPE FROM: https://cooking.nytimes.com

 Uncle Dirty Dave's Archives

MMMMM

... Garlic is unknown in British cookery proper.
--- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)