California Central Coast Recipes
Chicken Thighs with Baby Portabello Mushrooms
Chicken Thighs with Baby Portabello Mushrooms is a perfect meal for a chilly cold Winter night. We like it served on a bed of Chestnut Fettuccine but you can substitute any other wide noodle. It's also delicious on Polenta. Oh is this good! --And if you have a food-processor it's pretty easy to put together. You start by first browning the chicken thighs. After you brown the chicken, you then quickly saute thinly sliced white onions, garlic, thyme and mushrooms, deglaze with dry white wine, then reintroduce the chicken back into the medley. Add salt, pepper and dry Marsala wine then simmer for a half hour or so.
More and more stores are starting to carry unusual pastas. The Chestnut pasta is really unusual and makes such a nice presentation. While the chicken is simmering, you start your pasta water and cook the chestnut pasta or any other fettuccine until al dente, drain and and then serve topped with the Chicken thighs and mushrooms. Serve with a nice salad and a glass of wine and you're all set for a piece of flavor-euphoria that will reset you for another day and make the next winter chore a little easier.
Preparation time: 30 minutesCooking time: 1 hour
3-1/2 pounds Chicken thighs , boned, skin on, floured and salt and peppered.
1 cup All-purpose Flour
2 to 3 Tablespoons Unsalted butter
2 Tablespoons Extra-virgin Olive oil
2 medium White onions , peeled, halved and thinly sliced
5 to 6 cloves Garlic , peeled and chopped
1 pound Baby Portabello mushrooms , cleaned and sliced 2mm thick
1 teaspoons Dried Thyme
1 cup Dry White wine
Salt and pepper to taste
1 cup Dry Marsala wine
1 pound Dried Chestnut Fettuccine or other wide noodle
1 Salt and pepper the trimmed chicken. Pour the flour into a plastic bag large enough to hold a few pieces of chicken. Place several pieces of the chicken in the bag and shake the bag to lightly dust the chicken with flour. Remove chicken from bag and continue to dust the rest of the chicken in this manner.
2 In a non-reactive large stockpot, add 2 tablespoons extra virgin olive oil and heat over medium-low heat. Put in chicken skin-side down and brown, then turn and chicken all over. Remove the chicken and set aside. Drain off the chicken fat and discard.
3 Add 2 tablespoons olive oil to pan on medium heat and fry the white onions separating each segment into thin strands and cook until softened and starting to turn golden. Cook a few minutes, then add the garlic, and and cook until garlic is fragrant.
4 Add in the Baby Portabello mushrooms and continue to saute until cooked down a bit. Continue to saute until the mushrooms are lightly brown.
5 Add in the white wine and deglaze then add in the thyme and stir well. Cook the wine down a bit while scraping the bottom of the pan to release the fond. This really imparts lots of chicken flavor to the sauce.. Add salt and pepper to taste and then add the Marsala wine. Reduce the Marsala to about half.
6 Place the browned chicken back into the stockpot and stir well and distribute evenly throughout sauce. Cover and let cook on a low simmer for half an hour or so. The longer it cooks, the tastier it gets! When done, taste the sauce and correct the seasoning to personal taste. Add in butter and stir well to amalgamate.
7 Serve on Chestnut fettuccine, any other wide noodle or polenta and enjoy eating satisfaction bliss!
With the sweetness of the Marsala wine and the earthiness of the mushrooms and onions, this is a robust country style dish and pairs well with a big fruity California Zinfandel.