Look Delicious?
I’m sure it was, but I didn’t make it!
Last week I shared this terrific “Chicken With Morels” photo, and vowed to make it myself – but in the week since I have been unable to find Morels, fresh or dried!
So I bastardized this from a recipe on “Cook And Drink” – more on them later.
Now, let’s make a slightly different version: “Chicken With Creamy Mushroom Sauce!”
Here’a a look at some of the ingredients:
4 Chicken Thighs
1 lb. Wild Mushrooms
as many cloves of Garlic as you want and I want a lot
2 Shallots, diced
1/4 c Cream or creamy mushroom stock
1/4 cup White Wine
2 cups Mushroom Stock
Purple Potatoes (side dish)
This is an easy dish to make, starting with the chicken thighs, which you will season with salt and pepper, then put in a medium hot pan:
You can cook them in olive oil, but it’s also so easy to cook these in melted butter, which gives them a silkiness – you know the drill but here’s a look:
Set the chicken thighs aside and put your sliced shallots in the pan…I added a bit more butter as well:
After ten minutes or so, add your mushrooms…I used two packages of wild mushroom, so I got a few different varieties, all sliced – and yes, I added a little more butter here:
They will cook up quickly over medium heat – and I stir them a lot because they absorb all of the liquid so they can burn…after cooking them, I added my creamy mushroom broth:
I kept it at a low medium heat and stored it together, then put the chicken thighs back in the pan:
A half hour later, it was done and ready to enjoy!
I didn’t take a pic of the dish plated, but I served it alongside roasted purple fingerling potatoes and some broccoli rabe…and of course, remembered to add parsley to the top for some color….
I shared the original recipe that I found on the terrific blog “Cook And Drink”, which is a terrific guide to great recipes – and terrific insight on the wine to drink with them!
See their much more sophisticated recipe here:
While we are talking Chicken, how about this iconic dish from San Francisco?
The Zuni Cafe has a legendary roast chicken and bread salad dish, and so I replicated it…here is the recipe:
I also cooked Chef Jacques Pepin’s terrific “crusty chicken” recipe and you can see that here:
If you enjoy these posts, why not subscribe and never miss out? It’s easy, and there are NO ads of any kind, just stuff I like – from food travel to recipes, wacky food and more…click on the main page and “follow” me on the upper right…
If you like the story, share it with friends on social media! Thanks!
Categories: Bite Eat Swallow, Bite! Eat! Repeat!, Cookbooks, Eat This!, Food, Recipes, World's Wildest Food
Bite! Eat! Repeat! 
it still looks delicious, even without the morels