Balsamic Chicken & Mushrooms

 

I need to be better at labeling what I put in the freezer.  

When I go to Costco, I buy big packs of chicken breasts and thighs, and then I divide them up and freeze them in smaller packs when I get them home, thinking that I am going to remember what is what, but guess what!  I don't.

 

Sometimes I thaw out what I think is chicken breasts only to discover once it is thawed that they are thighs and vice versa.  

Not a problem really . . .  unless I had something in mind to cook that called for the other.  Not to self - buy a permanent marker.

 

So I had planned on making a curry with chicken breasts, but it ended up being thighs, and so I did something else entirely.

 

Balsamic Chicken & Mushrooms  . . .  a skillet entree that is quick and easy and so very tasty! 

 

The Balsamic Vinegar adds a very subtle piquancy . . . its not in your face.  Make sure you use a good quality one. 

Not the best, because that would be a waste, and a really good Balsamic needs to be enjoyed at the very simplest level.

 

But you will still want a good one as a cheap nasty one would be too acidic.  Go for something in the moderate cost range. 

 

White or button mushrooms work best. Other kinds (portabella, baby portabella) give off too much dark colour to the sauce, which I don't think is very visually appealing.

 

Also, don't burn your garlic.  Burnt garlic is bitter.  There is no coming back from that.   None.

  

This is really simple and really delicious. I like to serve it with some steamed Basmati and a vegetable.  On this particular day it was corn, but I actually prefer it with peas or beans. 

 There is a small amount of cream in it, just to make the sauce very creamy, but when you split it 4 ways, its really not a lot and it is worth it.

Yield: 4Author: Marie Rayner

Balsamic Chicken & Mushrooms

A simple entree made with boneless, skinless chicken thighs cooked in a creamy balsamic and mushroom gravy.  This is fabulously tasty

ingredients:

• 1 TBS light olive oil
• 1 TBS butter
• 1 small onion, peeled and thinly slices
• 2 fat cloves garlic, peeled and minced
• 1/2 pound white mushrooms, cleaned and sliced
• 1 1/2 pound boneless, skinless chicken thighs, cut into 2 inch pieces
• 2 TBS flour
• 3/4 tsp salt
• 1/2 tsp coarse black pepper, divided
• 120ml chicken stock (1/2 cup)
• 2 TBS Balsamic vinegar
• 60ml double cream (1/4 cup, heavy cream)
• a few spring thyme and some chopped leaves to garnish

instructions:

1. Heat the oil and butter together in a large skillet over medium heat. Add the onions and cook, stirring occasionally until they start to brown a bit. Add the garlic and cook for a further minute.
2. While the onions are cooking, toss the chicken pieces together with the flour, 1/2 tsp salt and 1/4  tsp black pepper.
3. Push the onions to the side of the skillet and add the chicken pieces, a few at a time, browning on both sides and adding more as they brown.  Transfer all to a bowl.
4. Add the mushrooms to the pan. Cook and stir until they are lightly browned.  Add the remaining salt and black pepper.  Add the chicken stock and balsamic vinegar, stirring to release any brown bits from the bottom of the pan.  Return the chicken and onions/garlic mixture to the pan along with the thyme sprigs.
5. Cover and simmer for about 10 minutes, until the chicken is cooked through.  Stir in the cream and heat through. Taste and adjust seasoning as required.  Sprinkle with a few thyme leaves and serve immediately.

Created using The Recipes Generator

 

You could use dried thyme if you wanted to, about 1/2 tsp.  I have fresh thyme in my kitchen garden and so I always used fresh.  This is fabulously tasty. 

In fact, I would serve this to company and it makes a great Dinner party dish, although for a dinner party I  wouldn't serve corn.  I'd be a bit more elegant, and I might serve baby potatoes instead of rice.  You are sure to enjoy it any way any how!  Bon Appetit!