Last Saturday I was lucky enough to be riding out a very windy west coast winter storm up at Pender Harbour on the Sunshine Coast. The wind was howling and it was cold outside, but there was a little sunshine and we were cozy inside. We found some free range chicken thighs at the Oak Tree Market which looked good, and there was some mushrooms in the fridge so we decided to have a thighs with mushroom sauce.
One of the things I like about chicken thighs is the crispy skin, so I did not want to braise them in liquid which would have made the skin soggy so I did a combination braise and saute.
4 chicken thighs, bone-in and skin-on
1 onion chopped
1 garlic clove sliced
3 cups mushrooms, sliced
a dozen sage leaves
1/2 cup white wine
1/2 cup chicken stock
Pat chicken thighs dry and sprinkle with salt. Add thighs to pan skin side down, then turn on to high and the thighs will release their own fat, cook until both sides are golden brown
When chicken is nicely browned remove and set aside. Pour off all fat but one tablespoon. Reduce heat to medium low and add onions and garlic. Cook onions, stirring regularly until translucent.
Add mushrooms, turn up the heat a bit until yo have a nice saute going. Saute mushrooms until browned.
Add sage give it a stir. Add white wine and simmer until reduced by half, stir in chicken stock.
Nestle chicken on top of mixture and put pan in a 375 oven.
Bake until chicken is cooked thoroughly.
The sauce will have concentrated down a bit, remove the chicken and keep warm taste the sauce and adjust for seasoning. If necessery add a little chicken stock or simmer down if too thin. Serve with the sauce on the bottom and the chicken sitting proudly and crispy on top.
This was delicious with a baked potato asparagus a roasted parsnip. A comforting meal to eat as the wind howled outside and the fire crackled in the grate. Just what a winter evening should be.
The next day was much calmer and sunnier good for a walk and enjoy the beautiful scenery.
One of the things I like about chicken thighs is the crispy skin, so I did not want to braise them in liquid which would have made the skin soggy so I did a combination braise and saute.
4 chicken thighs, bone-in and skin-on
1 onion chopped
1 garlic clove sliced
3 cups mushrooms, sliced
a dozen sage leaves
1/2 cup white wine
1/2 cup chicken stock
Pat chicken thighs dry and sprinkle with salt. Add thighs to pan skin side down, then turn on to high and the thighs will release their own fat, cook until both sides are golden brown
When chicken is nicely browned remove and set aside. Pour off all fat but one tablespoon. Reduce heat to medium low and add onions and garlic. Cook onions, stirring regularly until translucent.
Add mushrooms, turn up the heat a bit until yo have a nice saute going. Saute mushrooms until browned.
Add sage give it a stir. Add white wine and simmer until reduced by half, stir in chicken stock.
Nestle chicken on top of mixture and put pan in a 375 oven.
Bake until chicken is cooked thoroughly.
The sauce will have concentrated down a bit, remove the chicken and keep warm taste the sauce and adjust for seasoning. If necessery add a little chicken stock or simmer down if too thin. Serve with the sauce on the bottom and the chicken sitting proudly and crispy on top.
This was delicious with a baked potato asparagus a roasted parsnip. A comforting meal to eat as the wind howled outside and the fire crackled in the grate. Just what a winter evening should be.
The next day was much calmer and sunnier good for a walk and enjoy the beautiful scenery.
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