Chicken with Mushrooms and White Wine

This is a special occasion dish, a company dish, and worth the expense of the white wine. I like to serve it over wide noodles like pappardelle but you could also serve it over polenta, rice or quinoa. Accompany it with your favorite green salad and you have a beautiful meal.

Chicken with Mushrooms and White Wine
Serves: 4-6

Ingredient:

– 1 Tbl. olive oil
– 1 Tbl. butter, melted
– 8 chicken thighs (without the leg attached – if you can only buy them with the leg, cut off the legs and freeze for another meal)

– 1 yellow onion, finely chopped
– 8 cloves of garlic, cut in half
– 1 Tbl. fresh rosemary, leaves only coarsely chopped
– 1 Tbl. rosemary oil (see recipe in BA Nov. 12, 2014 edition)
– 250g mixed mushrooms, cleaned and thickly sliced (button, shitaki, portobello)

– 500 ml white wine
– 1 Tbl. lime juice
– 1 1/2 tsp. salt or to taste
– freshly ground pepper to taste
– 2/3 cup flat leaf parsley, chopped

– 2 Tbl. rosemary oil
– 1/2 – 1 cup sour cream or yogurt
– 200 – 300 g wide noodles, like pappardelle

Directions:

Combine the melted butter and add 1 Tbl. olive oil and set aside.

The chicken thighs should be at room temperature when you want to start cooking. Rub salt and pepper over the thighs and then brush with the butter-oil mixture.

Choose a heavy frying pan with a lid. Heat it uncovered until it’s hot and put the oiled chicken thighs skin side down into the pan being careful not to crowd them. If your pan is not big enough it is better to do this in batches so they can brown nicely on all sides.

Brown until you can easily flip the thighs over. If they are sticking wait 1-2 minutes longer until they release easily from the frying pan. Brown the other side. Don’t rush this – the more nicely browned the better the flavor.

Remove the browned thighs from the pan to drain on paper towels, keeping the remaining oil in the pan. Heat this oil and add the chopped onions, sautéing them until they are soft and translucent. Then add the garlic and sauté for 10 minutes longer.

Now add the chopped rosemary and stir fry for 30 seconds before removing the onion mixture with a slotted spoon and setting aside. Retain the oil in the pan and re heat to hot. Add the mixed mushrooms and fry until they are golden brown. If you need more oil add some of the rosemary oil. It’s important to have the pan hot enough so the mushrooms brown without releasing their juices.

When the mushrooms are browned add the onion mixture back to the pan and stir well. Add the drained chicken thighs, the white wine, and cover with the lid, simmering for 20 minutes.

If you are serving this over noodles heat a pot of salted water to boiling and cook the noodles according to package directions. They should be hot when serving the dish.

Uncover the chicken and check the seasoning, cooking uncovered for another 5 minutes. Add more rosemary oil if needed. Don’t overcook the thighs.

Sprinkle on the chopped parsley leaving most of it on top.

Serve the chicken over the noodles or grain of your choice, plopping a good dollop of sour cream or yogurt on top and pouring a thread of the rosemary oil over each portion.

Bon Appetit!

Ayam dengan Jamur dan Anggur Putih
Untuk 4-6 orang

Bahan bahan:

– 1 Tbl. mentega
– 1 Tbl minyak olive
– 8 biji paha ayam (pakai paha yang bagian atas saja)
– 1 bawang bombai besar, dipotong kecil
– 8 siung bawang putih, dipotong setengah
– 1 Tbl. daun rosemary dipotong kasar
– 1Tbl. minyak rosemary
– 250g jamur campur, bersihkan dan iris tebal
– 500ml anggur putih
– 1 Tbl. jus jeruk nipis
– 1 1/2 garam
– merica hitam secukupnya

– 2/3 cangkir daun parsley, dipotong sedang
– 2 Tbl. rosemary oil
– 1/2 – 1 cangkir sour cream atau yogurt
-200-300 gr. mie pappardelle

Cara Membuat :

Cairkan mentega dan campur dengan 1 Tbl. minyak olive. Tiga puluh menit sebelum ayam dimasak, keluarkan ayam dari kulkas. Taburi garam dan merica di atasnya kemudian olesi dengan campuran mentega.

Panaskan wajan besi – yang berat. Waktu panas tambahkan paha ayam supaya kulit ayam menyentuh wajan. Jangan menaruh paha ayam terlalu banyak di wajan/jangan ditumpuk. Balik ayam untuk masak sisi yang lain. Kalau masih menempel, tunggu 1-2 menit sampai bisa dibalik dengan mudah.

Masak paha ayam sampai seluruh permukaan ayam berwarna coklat. Keluarkan dari wajan.

Biarkan sisa minyak di dalam wajan. Tambahkan bawang bombai dan goreng sampai lemas dan tembus cahaya. Tambahkan bawang putih dan masak lagi 10 menit. Tambahkan daun rosemary dan masak 30 detik, keluarkan dan simpan disamping. Biarkan minyak di wajan.

Panaskan wajan lagi, dan tambahkan campuran jamur sampai berwarna coklat. Wajan harus cukup panas supaya air tidak keluar dari jamur. Bisa tamba sedikit minyak rosemary kalau perlu. Waktu jamur sudah coklat, masukkan kembali campuran bawang bombai dan aduk pelan. Tambahkan paha ayam dan anggur. Tutup wajan dan masak selama 20 menit.

Angkat tutup wajan, biarkan wajan tanpa tutup dan masak 5 menit lagi. Jangan masak ayam terlalu lama. Tambahkan garam, merica, jus jeruk nipis dan daun parsley, simpan sedikit daun parsley untuk hiasan.

Saat ayam dimasak, rebus mie pappardelle sampai matang. Masukkan mie dalam tiap piring, tambahkan di atasnya 1 ayam dan 1 Tbl. yogurt di atas ayam. Taburi tiap piring dengan sedikit minyak rosemary.

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