What, pray tell, is a kitchen goddess to do?
After perusing the other ingredients in the fridge, I caught sight of some chicken thighs. There are two things chicken tights are ideal for: first, grilling. It has been a very mild winter, but I wasn't quite in the mood to fire up the grill, so I turned to the second option: braising. To the internets I went and uncovered a recipe for braised chicken thighs with mushrooms from, BAM!, Mr. Emeril Lagasse. His recipe called for button mushrooms, but with the rosemary garlic flavour profile of the recipe, I thought my three mushrooms would bring good flavour and distinct textures in the stew. Besides, any mushroom recipe is better with anything other than button mushrooms.
As an aside, when researching links for this blog entry, I discovered that the latin name for beech (shimeji) mushrooms is the utterly un-pronouncable Hypsizygus tessellatus. My two years of Latin in undergrad did not prepare me to decipher tricky names of fungal growths. A mycologist would have better luck.
I made the recipe with a few Kisha modifications - one thing you will learn about me is I can't keep to a recipe (a very bad habit in baking) - and it turned out warm, earthy, with just a hint of cayenne heat. Served over brown rice with roasted asparagus on the side, it was a perfect February Sunday dinner. I had leftover gravy and rice, which I will be mixing together for our lunches tomorrow.
|Slicing onions for the braising liquid|
|Browning the chicken - an important step that adds lots of flavour.|
|The final product|
|Parsley for the final touches and a hit of freshness|
Chicken Thighs Braised in Earthy Mushroom Gravy
Adapted from: Braised Chicken Thighs with Button Mushrooms (original recipe here),
Ingredients: (Serves 4)
- 1 tablespoon olive oil
- 4 chicken thighs (I used bone in, skin on, but would remove the skin next time)
- 1 tablespoon Essence
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon butter
- 1 package beech mushrooms, bottom cut off and stems pulled apart
- 1 portabello mushroom cap, cubed
- 8 oz oyster mushrooms, stems sliced and caps roughly torn
- 1 cup sliced yellow onion
- 1 tablespoon minced garlic
- 2 tablespoons all-purpose flour
- 2 tablespoons tomato paste/sauce
- 2 cups dark chicken stock**
- 2 tablespoons coarsely chopped fresh rosemary leaves
- Juice of half a lemon
- 4 cups steamed brown rice
- 2 tablespoons chopped fresh parsley leaves
If you made it this far, I'd appreciate your feedback This is my first food blog entry and constructive criticism is welcomed. K3F4CWGWRUS2