Happy Monday! Hope you had a good weekend. Here’s a good dish for a cloudy, cooler day in Redding.
Chicken and Mushrooms
3 lb. Chicken thighs, or boneless, skinless breasts
1 lb. Mushrooms, sliced
2 Garlic cloves, chopped or 2 tsp jarred garlic
1 Onion, sliced
6 tbsp. Olive oil
1 tbsp. Butter
1/2 c Sherry
2 tbsp. chicken stock
1 tsp. Basil, crushed
1 tsp. Tarragon, crushed
Kosher salt and fresh-ground pepper, to taste
Rinse the chicken and pat dry. Season with salt and pepper.
In skillet heat butter, garlic, and 2/3 of oil. Brown chicken on both sides (about 10 minutes) Lower heat and continue Cooking for 25 minutes.
In separate skillet heat 2-tbl oil. Sauté
onions until clear. About 5 minutes. Add mushrooms and 2-tbl chicken stock; simmer 10 minutes; Add to chicken.
Cover and simmer chicken 15 minutes. Pour in sherry, up heat and boil for 1 minute. Serve hot.