Subj : 4/16 Day O'the Mushroom 2
To   : All
From : Dave Drum
Date : Mon Apr 15 2024 20:53:17

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

     Title: Chicken Thighs w/Mushrooms & Shallots
Categories: Poultry, Vegetables, Mushrooms, Wine, Dairy
     Yield: 3 Servings

     1 tb Olive oil
     3 lb Skin-on, bone-in chicken
          - thighs; trimmed
   1/2 ts Salt
     1 lb Cremini or button mushrooms;
          - + a couple sliced shiitake
          - mushrooms, if available
   1/2 c  Chopped shallots
   3/4 ts Dried tarragon
          +=OR=+
     2 ts Chopped fresh tarragon
   1/2 c  Chicken stock
   1/2 c  Dry white wine
     2 tb Heavy whipping cream
          Fresh ground black pepper
     1 tb Chopped fresh parsley

 Set oven @ 350ºF/175ºC.

 BROWN THE CHICKEN ON THE STOVETOP: Heat olive oil in a
 large wide skillet on medium high heat. Pat dry the
 chicken pieces and lay them skin-side down in the pan to
 brown. Sprinkle with 1/4 teaspoon of salt. Cook without
 moving the chicken (allowing them to brown) until they
 are golden brown, about 5-6 minutes.

 BAKE THE CHICKEN IN THE OVEN: Place the chicken pieces
 skin-side up in a roasting pan. Roast for 13 to 15
 minutes.

 SAUT+ë MUSHROOMS: While the chicken is roasting, thickly
 slice the mushrooms. Remove all but 1 Tbsp of the fat in
 the pan (do not put down the drain or you will clog your
 pipes). Heat the pan on medium high heat and add the
 mushrooms to the pan. Stir to coat with the fat in the
 pan.

 ADD SHALLOTS & TARRAGON: Cook for a couple of minutes
 until the mushrooms begin to brown and release some of
 their water. When the mushrooms are glossy, add the
 chopped shallots and tarragon and stir. Cook for another
 minute.

 Add stock, wine, then cream: Add the stock and the white
 wine to the pan and increase the heat to high. Let the
 liquid reduce by half. Taste and if it needs salt, add
 1/4 ts or more of salt. Sprinkle with black pepper.

 Stir in the cream. Lower temp to medium. Let simmer for
 a minute.

 SERVE: To serve, place the mushroom shallot sauce in the
 bottom of a serving dish. Place the chicken pieces on
 top. If there are any drippings in the baking pan, pour
 them over the chicken. Sprinkle with parsley.

 Yield: Serves 3 to 4

 RECIPE FROM: http://www.simplyrecipes.com

 Uncle Dirty Dave's Kitchen

MMMMM

... You should go to a pear tree for pears, not to an elm.
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