Erica teaches frenchy french shroomy chicken live! Ingredients and recipe below!
Frenchy-French Chicken with Mushrooms and Wine
serves 2
Ingredients:
4 small chicken thighs, boneless, OR 2 thickish chicken breasts
salt and black pepper
1 tablespoon flour, cornstarch or rice flour
2 tablespoons olive oil or avocado oil
1/2 small onion or 1 large shallot, peeled and finely diced
1 clove garlic, minced
1 10 ounce box mushrooms, rinsed and trimmed, sliced 1/8″ thick
1/2 cup white or red wine, vermouth, marsala, Madeira, or port
1 1/2 cups chicken stock or broth
1 tablespoon butter
fresh herbs if available like thyme or chives
1. Heat a large saute pan or cast iron skillet over medium high heat. Sprinkle the chicken with salt and pepper, then dust lightly with flour and pat any excess off.
2. Add oil to pan and heat for 30 seconds, then add chicken to pan. Cook each side for about 2-3 minutes then turn and continue to cook. If you have an instant-read thermometer, cook until thighs are 165, breasts are 155. If you don’t have one, cook until the meat is firm to the touch at the thickest point.
3. Remove the chicken to a plate, then place the pan over low heat. Add the shallots or onions and garlic and cook until golden and fragrant, about 3 minutes.
4. Add the mushrooms and cook over high heat until the mushrooms have released all their liquid and start to brown, 8-10 minutes. It can take a while, so wait til they start to brown for maximum flavor.
5. Pour the wine into the pan and raise the heat to high, allow the wine to boil and reduce in volume by 3/4. Add the stock and keep boiling until the sauce reduces and thickens.
6. Turn off the heat and swirl the butter into the sauce, taste and add salt as needed, garnish with fresh herbs and serve with chicken.