Joy of Cooking 2: Chicken on a Bed of Mushrooms

Simple and surprisingly flavorful chicken dinner. For the most part it was also a fix it & forget it dinner. Love those!

This was one of those meals that felt like after making it a couple times, it will be old hat. And that you could throw it together for unexpected company and be happy with the results. Maybe not blown away, but really happy.

Season the chicken with Salt, Pepper, and rosemary (or herb of your choice).

Create a " bed of mushrooms" at base of casserole dish on top of some EVOO.

Add wine - about half way up the mushrooms.

Pile the seasoned chicken on the mushrooms and wine.

Bake!

Pull out the cooked chicken and mushrooms, and place in a dish. Any old dish will do.

Pour the remaining wine/chicken jus into a pan, add cream. Reduce to a delicious pan gravy.

A Few Pro Tips:

• Skin on, chicken preferred
• More importantly because this is such a low ingredient dish, the higher quality of chicken the better.
• I used bone-in, but will go boneless next time for ease of the meal - but the flavor was really nice.
• Extra broth or wine to extend the gravy at the end of the meal, as desired.
• Use a 9X9 casserole dish, if you have one
• If your gravy is taking forever to cook - maybe make sure that the burner is on... just a suggestion. Not from personal experience or anything - just throwing that out there, just in case.
• I served the above with: pasta and roasted Brussels sprouts - and loved it.
• But ... I had leftovers with tortellini and that was brilliant.

Ingredients

6 chicken breast halves (with skin)

1 teaspoon dried thyme (or rosemary or herb of your choice) 

Salt and ground black pepper  

6 large Portobello or 12 to 18 shiitake or button mushrooms (Enough to cover bottom of the dish)

2 Tablespoon minced garlic

Salt and ground black pepper to taste

2 Cups dry white wine

Olive oil

Sauce:

Enough water or Chicken Stock to measure 1 cup

1/2 to 1 cup heavy cream (optional)

2 tablespoons minced fresh parsley (optional)

Instructions

1. Preheat the oven to 400 degrees F.
2. Rinse, pat dry, and trim any excess fat from chicken.
3. Season with thyme (or herb of your choice), season with salt and ground black pepper to taste.
4. Lightly oil a 9 x 9-inch baking pan or shallow baking dish just large enough to hold the chicken pieces in a single layer.
5. Remove the stems from mushrooms. Arrange the mushrooms, stem side up, overlapping if necessary, in the pan. Sprinkle with garlic and Salt and ground black pepper to taste.
6. Pour white wine over the mushrooms.
7. Lay the chicken breasts skin side up on top of the mushrooms. Brush lightly with olive oil.
8. Bake, uncovered, until the chicken skin turns golden brown, about 20 minutes. Check to see that there is some liquid in the pan; if not, add more wine. Baste the chicken with pan juices and turn the pieces over. Bake until the chicken is firm and fully cooked, 10 to 20 minutes more.
9. Using a slotted spoon, remove the chicken and mushrooms to a platter, arranging the chicken skin side up on the mushrooms. Pour the pan juices into a small saucepan and skim the fat off the top with a spoon.
10. Add Chicken Stock (and extra wine if you're so inclined) and cream.  
11. Boil the sauce over high heat until reduced to a syrupy consistency. Taste and adjust the seasonings. Spoon sauce over the chicken, sprinkle the chicken with minced fresh parsley.
12. Enjoy

Joy of Cooking: 2
Julia Child: 1
Recipe Learning Remaining: 37