Greg Who Cooks
Executive Chef
I'm looking for a reasonable braised chicken in mushrooms and sauce recipe suitable for cooking in a covered pan. I have a wok inspired pan (non-stick aluminum, curved sides, flat bottom, glass cover) that I often braise in. -- If necessary I can make one of the French mother sauces as I have both chix broth and milk to base the sauce on. I have:
chicken thighs, skin on
crimeni mushrooms (baby bells)
chix stock or milk (if I have to make the sauce separately)
choice of Marsala, port or white wine for simmering liquid
all the usual spices + S & P
EVOO of course
butter
flour
a yellow onion
mustard and other usual condiments
balsamic vinegar
fresh garlic
fresh tomatoes
sun dried tomatoes in EVOO
Parmesan cheese (grated)
I do not have cream and I'm sorta not well and not willing to drive to market.
I'm thinking something along the lines of dredge chix thighs in seasoned flour and brown, set aside, add EVOO (or butter) and saute the quartered mushrooms and a bit of minced garlic, then return chix and add appropriate liquids and other ingredients.
I'll be happy with just general ideas on which of the above to use. There is no need to suggest amounts of ingredients, I've been cooking long enough and in fact often just add what looks right without measuring.
I'll appreciate ideas as to which ingredients to use and the gist of the recipe suggestion. BTW I intend to serve with brown rice or maybe baked potato. Thanks in advance!
chicken thighs, skin on
crimeni mushrooms (baby bells)
chix stock or milk (if I have to make the sauce separately)
choice of Marsala, port or white wine for simmering liquid
all the usual spices + S & P
EVOO of course
butter
flour
a yellow onion
mustard and other usual condiments
balsamic vinegar
fresh garlic
fresh tomatoes
sun dried tomatoes in EVOO
Parmesan cheese (grated)
I do not have cream and I'm sorta not well and not willing to drive to market.
I'm thinking something along the lines of dredge chix thighs in seasoned flour and brown, set aside, add EVOO (or butter) and saute the quartered mushrooms and a bit of minced garlic, then return chix and add appropriate liquids and other ingredients.
I'll be happy with just general ideas on which of the above to use. There is no need to suggest amounts of ingredients, I've been cooking long enough and in fact often just add what looks right without measuring.
I'll appreciate ideas as to which ingredients to use and the gist of the recipe suggestion. BTW I intend to serve with brown rice or maybe baked potato. Thanks in advance!
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