Oven braised chicken over creamy wild mushroom medley (black pepper, bake, cheese)

[lubby]

1/4 EVOO
4 shallots thinly sliced
1 tbsp fresh minced sage
1 Tbsp fresh minced thyme
1 pound of mixed wild mushrooms or what ever mushrooms your store carries. Don't use button mushrooms because they have minimal flavor.
1/2 tsp kosher slat
1/4 tsp fresh ground black pepper
1/3 cup dry marsala- do not use cooking wine found in grocery stores.
12 bonelss skinless thighs
1/2 cup chicken broth or homemade stock
1 cup heavy cream
1 tsp minced fresh Italian parsley

Pre-heat oven to 400

Heat olive oil in a 14 inch skillet over medium flame. Add the shallots, sage, thyme and cook 5 minutes or until shallots soften. Add the mushroom, season with 1/4 tap salt and pinch of pepper and cook 10 minutes stirring often. Add the Marsala and bring to a boil, cook 2 minutes. Add the chicken broth and transfer to a large roasting pan. Place the chicken on top of the mushroom mixture and season with remaining 1/4 tsp salt and pinch of pepper. Cover with foil and bake 1 hour or until chicken is very tender. I made this and the chicken took less than an hour. check after 30 minutes and see. Uncover and add the cream, adjust seasoning. Serve hot sprinkled with fresh Parsley.I think this can also be cooked in a dutch oven instead of a roasting pan.

[nmnita]

Originally Posted by lubby

1/4 EVOO
4 shallots thinly sliced
1 tbsp fresh minced sage
1 Tbsp fresh minced thyme
1 pound of mixed wild mushrooms or what ever mushrooms your store carries. Don't use button mushrooms because they have minimal flavor.
1/2 tsp kosher slat
1/4 tsp fresh ground black pepper
1/3 cup dry marsala- do not use cooking wine found in grocery stores.
12 bonelss skinless thighs
1/2 cup chicken broth or homemade stock
1 cup heavy cream
1 tsp minced fresh Italian parsley

Pre-heat oven to 400

Heat olive oil in a 14 inch skillet over medium flame. Add the shallots, sage, thyme and cook 5 minutes or until shallots soften. Add the mushroom, season with 1/4 tap salt and pinch of pepper and cook 10 minutes stirring often. Add the Marsala and bring to a boil, cook 2 minutes. Add the chicken broth and transfer to a large roasting pan. Place the chicken on top of the mushroom mixture and season with remaining 1/4 tsp salt and pinch of pepper. Cover with foil and bake 1 hour or until chicken is very tender. I made this and the chicken took less than an hour. check after 30 minutes and see. Uncover and add the cream, adjust seasoning. Serve hot sprinkled with fresh Parsley.I think this can also be cooked in a dutch oven instead of a roasting pan.

wanted to rep you on this one, but I have to spread it around. It sounds really good especailly when you mention the store cooking wine versus a little better, more quality and dryer wines we get at the wine store. This recipe sounds like something Ina would make;;yummy...Nita

[kaimuki]

Thanks for sharing the recipe, lubby! I'm always interested in new recipes that call for chicken thighs.

Darn, I couldn't rep you too.

[lubby]

I plan on making this again next week. It's so easy and delicious. Check out the red wine and goat cheese risotto I posted too it is supposed to go with this recipe.

[grneyedmustang]

I think this will be Thursday's dinner

[lubby]

Originally Posted by grneyedmustang

I think this will be Thursday's dinner

great let me know how it turned out. Remember cook it for 25 -30 minutes and if chicken is done that's good. 1 Hour seems like a long time for boneless skinless thighs.

[no kudzu]

we only eat breasts at our house. What is the cooking time for breasts? I know thighs are cheaper but I just don't like the taste of anything except breasts.

[lubby]

Originally Posted by no kudzu

we only eat breasts at our house. What is the cooking time for breasts? I know thighs are cheaper but I just don't like the taste of anything except breasts.

I would say after 20 minutes check them, cut with a knife and if they fall apart they are done. I only like the breast too but everyone else I know likes thighs better.