Balsamic Chicken and Wild Mushrooms 

Ingredients

  • 1 cup mushrooms, cleaned & sliced (about 4 oz., any wild variety)
  • 1 oz. dried porcini mushrooms
  • 1 cup hot water
  • 4 slices bacon
  • 2 tablespoons olive oil
  • 2 cloves garlic, crushed
  • 8  chicken thighs, trimmed
  • salt and pepper
  • 1/4 cup flour
  • 1/2 cup beef broth
  • 1/2 cup dry red wine
  • 1/4 cup balsamic vinegar
  • 1 tsp. dijon mustard
  • 2 teaspoons cornstarch
  • 1 can (14 oz.) diced tomatoes, drained
  • 2 tablespoons fresh parsley, minced

Temperature: ° F

Instructions

Pour hot water over dried mushrooms and soak until soft. Reserving the liquid, drain through paper towel lined strainer. Rinse mushrooms to remove any grit and julienne. Cook bacon in braiser until crisp. Remove with a slotted spoon and set aside.

Wash and dry trimmed chicken thighs, season with salt and pepper and dredge in flour, shaking off excess. Cook in bacon drippings on medium-high heat, skin side down for about 10 minutes, turning occasionally to brown on both sides. While chicken cooks, combine reserved porcini liquid, wine, beef broth, balsamic vinegar, and mustard. Remove chicken from pan and set aside.


Remove fat from braiser and add olive oil. Saute fresh mushrooms 4-5 minutes, until starting to slightly brown. Add garlic and continue cooking for 1 minute. Remove mushrooms from frying pan and put in small bowl.


Add liquid mixture hot pan and deglaze, scraping browned bits off the bottom. Bring to a boil and cook for 4 minutes, until liquid is slightly reduced. Mix cornstarch with cold water and stir into pan. Add chicken (turning to coat), tomatoes, and mushrooms. Cover and simmer for 15-20 minutes until chicken is cooked through. Top with crumbled bacon and parsley and serve.

ABOUT LYNN HANNA
Personal Chef/Owner
It?s Simply Delicious, Inc.
I started my Personal Chef business in March 2006 serving Wilmington and New Castle County, as well as surrounding areas in Pennsylvania and New Jersey. My interested in cooking began in my childhood. In grade school, I joined a cooking club. This allowed me to expand my knowledge, compete in food shows, and participate in the county fair. My love for cooking spans more than 30 years. In college, I worked as a private chef. This was my favorite job and the reason I'm a personal chef today.
I am a member of the United States Personal Chef Association (USPCA). I earned a bachelors degree in accounting from Goldey-Beacom College and a diploma from the Culinary Business Academy. I am currently the Secretary of the Mid-Atlantic USPCA chapter.
I live with my husband and two great kids in Wilmington, Delaware. To learn more visit www.its-simply-delicious.com or contact me directly @ 302.438.6716.

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