Now going back to the recipe. I love mushrooms and things salty like capers and olives so I was easily convinced that this recipe will be good. Besides, it's perfect for the cherry tomatoes harvested from my garden. I stumbled on this recipe on Bon Appetit. Mistaking on buying a whole chicken instead of the chicken breast the recipe called for, I had to tweak the recipe a bit and adjust the cooking time. However I am more than pleased with the outcome - a comforting dish very well suited for the cold days to come. I think hubby had 3 bowls, almost not leaving me some for lunch the next day.
ingredients
1 whole chicken, cut into 8-10 pieces (about 4 lbs)
6 tablespoons olive oil, divided
8 oz shitake mushrooms, stems removed and sliced
8 oz crimini mushrooms, sliced
1 1/2 cups low-salt chicken broth
2/3 cup pitted Kalamata olives, cut into quarters
3 roma tomatoes, diced
3 garlic cloves, minced
1 tablespoon chopped shallot (or onion)
2 tablespoon drained capers
2 tablespoons (1/4 stick) chilled butter
1 cup cherry tomatoes
3 tablespoons chopped fresh parsley
preparation
3 roma tomatoes, diced
3 garlic cloves, minced
1 tablespoon chopped shallot (or onion)
2 tablespoon drained capers
2 tablespoons (1/4 stick) chilled butter
1 cup cherry tomatoes
3 tablespoons chopped fresh parsley
preparation
- Heat 6 tablespoons oil in large dutch oven over high heat. Sprinkle chicken with salt and pepper. Working in 3 batches, brown chicken parts, about 3-4 minutes per side. Do not crowd chicken or else it will not brown. Transfer to a plate after browning.
- Add mushrooms; sauté until wilted and beginning to brown, about 3 minutes.
- Add broth and scrape the bottom of the pan to deglaze the brown bits on the bottom. Add chicken back to the pan and bring to a boil, simmer for about 10 minutes.
- Add olives, tomatoes, garlic, and shallot. Sprinkle with salt and pepper.
- Reduce heat to medium and simmer until liquid is reduced by half, about 10 minutes.
- Remove breast pieces as they cook faster than the other parts. Continue to simmer for another 5 minutes or until all chicken parts are cooked through.
- Transfer chicken to a platter and set aside. Tent with a foil to keep warm.
- Check to make sure the sauce is thickened. If not, increase heat and boil until thickened
- Add butter and stir briskly until melted. Add capers & cherry tomatoes; then season to taste with salt and pepper.
- Pour mushroom mixture over chicken and sprinkle with parsley.
- Serve over rice or couscous.
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