Lidia Bastianich has a treasure trove of Italian gems. This recipe is inspired by one of them. Boneless chicken thighs are seasoned and pan-fried in butter, then tossed in a onion, mushroom and sherry sauce. In our house it is always a crowd pleaser.
PAN ROASTED CHICKEN IN A MUSHROOM SHERRY SAUCE
Inspired by Lidia Bastianich
Serves 4
4-5 boneless skinless Chicken Thighs
2 tablespoons Garlic Powder
1/2 teaspoon Kosher Salt
1/2 teaspoon Ground Black Pepper
1/2 cup AP Flour
3 +2 tablespoons Butter
1 large Onion
3 cups sliced Mushrooms
1/2 cup Sherry
1 cup Chicken Stock
Kosher Salt
Ground Black Pepper
Parsley
Cut chicken into bite size pieces.
Season with garlic, salt, pepper and flour. Mix well so flour coats chicken.
Heat 3 tablespoons butter in a nonstick saucepan.
Drop chicken into the pan and cook till the undersides are golden brown. Flip chicken and cook till the flipside is golden as well. They should be brown and a little crusty.
Place the chicken in a bowl and keep aside.
Chop onion into small dice.
Heat 1 tablespoon butter in the pan.
When it sizzles add onion and saute till soft.
Add sliced mushrooms to pan and allow them to turn golden brown, about 4-6 minutes. Season mushrooms and onion lightly.
Pour sherry into the pan and boil till sherry thickens slightly.
Add the stock and remaining butter and bring to a fast simmer. Let sauce simmer for 2-3 minutes. Taste for salt, adding more if necessary.
Add cooked chicken to the pan and simmer for 2-3 minutes.
Garnish with chopped parsley.
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