Inspiration
I’ve been craving white meat but wanted something that could stand up to a comfy red wine in this cooler weather. Since I was writing about the Flavor Savory-Umami last week, I immediately thought about mushrooms. This recipe is an evolution of that inspiration. I started with a basic framework of Chicken in Madiera and then added nuts for texture. This works well because the mushrooms, shallots, almonds and soy sauce together in this recipe have the “oomph” of umami to stand up to red wine – Pinot Noir, in this case. I added Truffle Oil at the end to bring in the richness of flavorful fat and a bit of apple cider vinegar to bring in a little acid and brightness. Finishing with the fresh herbs keeps the dish from getting too heavy.
Saving Time
I used grocery store baked thigh/leg chicken parts. You could easily bake or grill your own chicken parts if you prefer. You could also utilize other parts, such as a chicken breast, if you like. I fried these off to improve their texture, get a few meaty bits for the sauce and then reheated the chicken pieces in a warm oven. You’ll notice this added almost no time and the chicken is reheated while everything else is happening. I believe in simplicity and time-saving wherever I can find it.
Let’s Get Cooking!
Assemble Ingredients
Plating
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Remove chicken from the oven and place each chicken piece (2) on a plate or shallow bowl.
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Top each piece of Chicken with half of the Mushroom Sauce
Chicken with Red Wine Mushroom Sauce
Equipment
- Large Nonstick Saute Pan
- Medium Nonstick Saute Pan
Ingredients
- 2 Chicken parts, leg and thigh sections
- 6 oz White Button Mushrooms Sliced into 1/2 inch wide sticks
- 1/4 cup Slivered Almonds
- 1 tbsp Butter
- 1 Shallot minced
- 1/2 cup Red Wine use more for more sauce
- 1 tbsp Soy Sauce
- 1/2 tbsp Apple Cider Vinegar
- 1/2 tbsp Truffle Oil
- 1 tbsp Rosemary chopped
- 1 tbsp Parsley chopped
- 2 tbsp Butter cut into 4 parts and chilled
- Salt & Pepper
Instructions
- Assemble Ingredients
- In the Medium Nonstick Pan, toast the slivered almonds over medium heat until golden brown, stirring often. Move toasted almonds to a paper towel or bowl.1/4 cup Slivered Almonds
- Meanwhile, place cooked chicken parts in the Large Nonstick pan over Medium High heat for 3 minutes each side. Move parts into Medium Nonstick pan and place into cold oven. Set oven to 350 degrees. (Do not Preheat)2 Chicken parts, leg and thigh sections
- Add 1 tbsp Butter to Large Nonstick Pan. Add Shallots and saute over Medium heat for 1-2 minutes until softened and golden.1 tbsp Butter, 1 Shallot
- Remove Large pan from heat. Add Red Wine. Reapply heat and bring wine to a simmer. Reduce for 3 minutes.1/2 cup Red Wine
- Add Mushrooms to the Large pan. Cook over Medium heat until mushrooms have soaked up the sauce and have reduced and softened.6 oz White Button Mushrooms
- Turn off the oven. Allow chicken to remain in warrm oven.
- Add Vinegar and Soy Sauce to Mushroom sauce. Season to taste. Cook for another 1-2 minutes.1/2 tbsp Apple Cider Vinegar, 1 tbsp Soy Sauce
- Remove pan from heat. Stir in chilled butter, one piece at a time until incorporated into the sauce. The color will soften and the sauce will become silkier.2 tbsp Butter
Plating
- Remove chicken from the oven and place each chicken piece (2) on a plate or shallow bowl.
- Top each piece of Chicken with half of the Mushroom Sauce
- Garnish with Toasted Almonds, Parsley and Rosemary. Drizzle the Truffle Oil over the top of the Chicken and Mushrooms. Season to taste.1/2 tbsp Truffle Oil, 1 tbsp Rosemary, 1 tbsp Parsley, Salt & Pepper
Nutrition
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