Cooking Part II...

Day Two in trying out a new recipe...

Thigh Master
Braised balsamic chicken with wild mushroom sauce
(from Eat Shrink and be Merry!)

1 tbsp olive oil
8 skinless (bone-in) chicken thighs (about 1.5 lbs/680 g)
1 small red onion, thinly sliced into rings
2 tsp minced garlic
3 cups sliced wild mixed mushrooms (such as cremini and shiitake)
2 tbsp balsamic vinegar (see tip below)
1 tsp dried tarragon
1/2 tsp dried thyme
1 cup chicken broth
1/4 tsp freshly ground black pepper
1/4 cup light (5%) sour cream (I forgot to pick up sour cream at LOEB, so I added 2% milk instead...)
2 tsp cornstarch
Chopped fresh parsley for garnish, optional


You’ll need a 10-inch non-stick skillet with a lid for this recipe. Heat olive oil in skillet over medium-high heat. Add chicken thighs and cook for a minute or two on each side, until lightly browned. Remove chicken from skillet and keep warm.

Add onions and garlic to same skillet. Cook and stir until onions begin to soften, about 3 minutes. Add mushrooms and cook until mushrooms are tender, about 3 more minutes. Stir in balsamic vinegar, tarragon and thyme. Cook for one more minute. Add chicken broth and black pepper. Bring mixture to a boil. Reduce heat to medium-low. Return chicken to skillet, cover and simmer for 15 to 20 minutes, or until chicken is cooked through and no longer pink in the center.

Remove chicken from skillet and keep warm. Return skillet to medium heat. In a small bowl, mix sour cream and cornstarch until smooth. Add sour-cream mixture to sauce in skillet. Cook and stir until sauce bubbles and thickens slightly. Serve hot mushroom sauce over chicken and top with chopped fresh parsley, if desired.


Makes 4 servings