California Central Coast Recipes
Oven Fried Chicken with Mushrooms and Garlic
Oven-fried Chicken with Mushrooms and Garlic, is a perfect winter meal when it's crisp outside and you're craving something hearty-but don't want a meal that's too similar to a Thanksgiving-taste.
Now who doesn't like fried chicken? The problem with deep frying chicken however is the mess, not to mention the calories! In this version, the chicken is breaded, sauteed, then finished in the oven for a crispy finish without all the grease and calories of frying. We use skinless boneless thighs, and for a little extra zip, we coat the inside with a fresh pesto.
Finally, not wasting anything, we use the pan juices to create a mushroom sauce to serve with the oven finished crispy chicken thighs.
Preparation time: 20 minutesCooking time: 40 minutes
8 pieces Boneless Skinned Chicken Thighs
1 to 2 cloves Garlic chopped
1 cup Italian Parsley loosely packed
1 Tablespoons olive oil
1 cup All Purpose Flour
1/2 cup Dried Bread Crumbs
1/2 teaspoons Black Pepper
1/4 teaspoons Salt
4 Tablespoons Extra Virgin Olive Oil
1 pound Brown Mushrooms washed and sliced into "T"s
3 cloves Garlic chopped
1/2 cup Dry White Wine
2 cups Low Sodium Chicken Broth
1 Tablespoons Fresh Thyme chopped or
1/4 teaspoons Dried Thyme
1/2 cup Italian Parsley chopped
2 Tablespoons Butter
1 Preheat the Oven to 350F.
2 Wash off the chicken and pat dry.
3 Combine the garlic, fresh thyme, Italian parsley and olive oil into a food processor and process to a pesto like consistency. Open each thigh, coat a layer of the pesto on the inside of each thigh, then close the thigh up again. Salt and pepper the outside.
4 Beat the two eggs in a shallow bowl. Mix the flour, bread crumbs, and salt and pepper together and place in another shallow bowl. Bread each thigh by first dipping it into the beaten eggs, then rolling each thigh it in the flour-crumb mixture. Shake off any extra coating.
5 Heat the extra virgin olive oil in a large skillet. When hot, but not smoking, add the chicken thighs without crowding and brown evenly on all sides, about 5 minutes each side. Depending upon the skillet size, you may need to do this in batches.
6 Put the browned chicken in an oven proof dish and place into the preheated oven. Bake the chicken thighs for 25 to 30 minutes or unit till done (juices run clear when pricked).
7 While the chicken is baking, add the mushrooms and garlic to the skillet and saute until tender. De-glaze the skillet with the white wine. Add the thyme and chicken broth and bring to a boil. Reduce the liquid down by half or until thickened to desired consistency. When done remove the sauce off the heat and swirl in the butter, add the chopped Italian parsley and adjust seasoning to taste.
8 To serve, place a couple of spoonfuls of the sauce on a plate, then place the thighs on top. Serve immediately.
This is a robust mushroom dish. Serve this with a young red wine, preferably not too tannic. A Sangiovese, or a Grenache would be a good choice.