This recipe is from his Kitchen Diaries Cookbook, which was brought back by popular demand. It is lucious, flavorful and worth every calorie. I wanted a special dinner to mark the last meal prepared in my about- to- be- demolished kitchen, and this fit the bill. As I type this, my cracked tile is being ripped off the countertops and the cupboard doors are being unscrewed. Every surface in the dining room is piled with dishes, pans and glasses. Chaos rules! But a shiny new kitchen for Chrismas will be worth all the turmoil.
It will obviously be a challenge to post new recipes for the next couple of months, but I will do my best. Perhaps call on a few readers out there for guest posts???? I just received two great pasta recipes from serious foodie Melinda Norcott….and perhaps Brittany (who doesn’t have a minute for new recipes these days with two little ones) will put her apron back on briefly.
These ingredients were in British measurements, which have been converted to ours. I rounded off a bit, which doesn’t seem to be a problem.
3 Tbs. butter
splash of olive oil
1 large onion, finely chopped
1/4 pound bacon or pancetta, sliced into thin strips
4 garlic cloves, thinly sliced
8 chicken pieces on the bone ( I used thighs)
8 ounces portabellini mushrooms, sliced
2 cups Riesling (or dry white wine of your choice)
1 cup cream
salt and pepper to taste
handful of chopped parsley
Melt the butter and oil together in a large pan. Brown the chicken pieces all over and remove from the pan. Add the onions and bacon and allow to fry until the onions are soft and translucent and the bacon has rendered its fat.. Add the garlic and allow to saute for another 30 seconds before removing mixture from the pan (leaving the fat behind.)
Add the mushrooms to the pan and allow to fry for 5 minutes. Add the onion and bacon mixture along with the browned chicken back into the pan.Pour in the wine and allow to come to a boil. Turn down the heat and cover. Allow to simmmer for 15-25 mintues or until the chicken is cooked through. After 15 minutes, uncover, turn up the heat and add the cream. Allow to cook for another 10 minutes. Add the chopped parsley and season to taste. Serve with rice, pasta, or crusty bread. Serves 4-6.
Note: Using skin- on chicken adds so much flavor; you can always remove the skin at serving time if you prefer. I used half and half and it worked fine. I usually avoid Riesling as I (obviously in error) think of it as sweet; but I bought a bottle of dry Riesling and it was delicious! Served it over noodles, along with butternut squash roasted with butter and brown sugar. Winner ,Winner, Chicken Dinner!
{ 0 comments… add one now }