It’s here- the weekend is here!! I don’t know about you but near the end of January things reaaaalllly feel like they’ve slowed down. At least this weekend we had the excitement of a little snow. I woke up to about 3″ which has made the very gray and dreary month a little bit prettier.
Portia’s Saturday morning romp in the fresh snow.
Though, the boring weather and cold tempertures have been good for keeping me in my kitchen and build up a bit of inventory for this blog!
Last weekend, I was feeling the need to try something new. And instead of sorting through the web I sat down with one of my favorite cookbooks- A Taste of the World. I love this cookbook because it contains very popular recipes from all over the world. From the UK’s Fish and Chips to China’s Sichuan Spicy Eggplant. It’s a really handy book to get inspired and has some great basic recipes that you could build off of.
A simple french recipe for Braised Chicken and shallots caught my eye and I went about reducing the recipe by 1/4 (since there are only 2 of us) and changing a few ingredients around to suite my tastes/what is readily available to me at the local grocery store. And I still had tons of leftovers!
You can use whatever piece of chicken you’d like, thighs, legs, thighs and legs attached. I went with thighs as they are a bit meatier and look cute all nestled together (yes, I gauge cute-ness when shopping, just like how everyone buys wine based on labels but WON’T admit it).
I went with baby bella’s (criminis) for my dish because they have a more intense flavor than your run-of-the-mill white button mushrooms you see in the grocery store.
This recipe is cooked in the oven but to start you brown your chicken in batches. I like this because it makes the skin extra crispy! Mmmm crispy skin.
After that, using the same pan, I poured off most of the fat except a few tablespoons and started making the sauce that my chicken would roast in within the oven.
Don’t forget to reserve a little wine for yourself *wink*
Once your sauce is ready, pour it into a roasting dish and nestle the chicken ontop.
Once my thighs were in the oven I realized I forgot to grab fresh chive to garnish and finish off my dinner. Since I had time to spare I asked my kitchen/blog assistant (husband) to please run out and grab me some. While I always fully appreciate my husbands willingness to run out to the store to grab an item I’ve forgetten there have been many occasions where he comes back with the totally wrong thing. Sigh, men.
This time he walked in the door with-Green onions.
A for effort, F for execution.
Once my chicken was done I transfered them to a plate and tented them with foil to keep warm while finishing the sauce.
If you are using a metal roasting pan you could just take the chicken out and put it back on your stove, since my roasting pan was too large for my chicken I ended up pouring the sace back into a pan.
Finish with heavy cream and VOILA!
I served my chicken with some mashed potatoes and sauteed green beans for a well rounded and cozy Sunday night dinner.
Braised Chicken with Shallots and Mushrooms
- 1lb bone-in chicken thighs/wings
- salt and pepper
- 2 tablespoon olive oil
- 2-3 shallots, chopped
- 1 clove of garlic, chopped
- 1/4 bottle of white wine (I used pinot grigio)
- 1lb sliced mushrooms
- 2 cups chicken stock
- 1 tablespoon dried tarragon (or 2 tbsp fresh)
- 1/2 cup heavy cream
Preheat oven to 350 degrees. Pat dry your chicken and season with salt and pepper. In a large pan heat up your olive oil over medium-high heat and brown chicken. I had to do mine in 2 batches. For about 10 minutes, flipping once. Set aside on a platter.
Pour off most of the fat and saute your shallots and garlic until soft, about 5 minutes. Add wine and raise heat to high. Boil and cook until about half reduced. Stir in mushrooms, chicken stock and tarragon. Pour sauce into a deep roasting pan and nestle chicken thighs on a single layer within.
Bake chicken for about 40 minutes, for the last 5minutes you can crank up the heat to 400 to crisp up the skin more if you prefer. Transfer chicken to a deep serving platter and tent with foil.
Skim off as much fat as you can from the sauce and transfer back into a pan on over high heat. Bring sauce to a boil and reduce by half again. About 10 minutes. Stir in cream and add salt and pepper as needed. Pour sauce over the chicken and serve!