Mushroom Chicken Thighs
(No Ratings Yet)
Loading...Mushroom Chicken Thighs is the dish of my childhood: my grandmother made it for me and I was crazy about it. I asked her almost every week and she was very happy to content me because it is a simple dish that can be prepared in just over an hour For years I tried to do it again without success, I accurately replicated each step but the final result never matched the original. Then, one day, my aunt said to me: "You put a little oil in it: do you remember that Mom's chicken literally sailed in two fingers of glistening oil?" She was right! For this recipe you will have to abound with the sauce because chicken and mushrooms need a little help to become really appetizing!
Ingredients
- Chicken Thighs 4
- Mushrooms 600g
- Tomato Paste 60g (approx. 2 tablespoons)
- Fresh Herbs (Rosemary, Sage and Bay Leaves)
- Garlic 2 cloves
- Parsley
- Extra Virgin Olive Oil 60g (approx. 4 tablespoons)
- Salt
Instructions
I scrupulously follow my grandmother's method which involves, first of all, "removing liquid from the chicken" by roasting it: put the chicken thighs in a very hot pan and let them cook for 10 minutes on each side, until they begin to brown. You will notice that the meat will release some liquid. Add half a glass of white wine vinegar and let it evaporate completely
Remove the thighs and perfectly clean the bottom of the pan into which you will pour plenty of oil and brown two cloves of garlic flavoring with rosemary, sage and bay leaves
Add the chicken thighs, salt and cook, covered with the lid, for another 20 minutes
Dilute two (or three) tablespoons of tomato paste in a glass of water and add the sauce to the chicken when you see that it is perfectly browned and almost cooked (prick the meat with a fork to check that it is not pink)
Slice the mushrooms and putting them into the pan, adding salt and another generous round of oil
Cook for 10 minutes, until the mushrooms are soft but still consistent (they should not overcook)
Decorate with fresh parsley and serve immediately… with lots of bread!
Notes
Mushroom Chicken Thighs is a very simple recipe that follows the South Italian Cooking tradition of cooking the meat in a casserole adding, halfway through cooking, the vegetables that are thus flavored and complete the dish. Potatoes are undisputed queens and you will often find them in our cookbooks In summer, peppers are also used (especially in Rome, and I suggest you take a look at this recipe http://www.italiancookingtips.com/bell-pepper-chicken/), Fresh mushrooms, and not just champignons, peas. Choose your favorite vegetable and experiment, taking care to check the cooking well: the vegetables must be added at the right time so that they accompany the meat and, together, cook perfectly
ItalianCookingTips
This recipe involves roasting chicken with nothing else, to remove excess liquids, and deglaze with vinegar, in order to whiten the meat and degrease the skin. It is not a necessary step, but I warmly recommend it especially if your chicken is farmed
ItalianCookingTips
It is easier to use the chicken in pieces, to better control the cooking and flavor it better. Often, I recommend using the legs because in my opinion they are perfect for this recipe
ItalianCookingTips
The tomato paste must color, flavor and add a little liquid to the meat being cooked. However, always keep some hot water handy to add if necessary
ItalianCookingTips
The real secret of this dish is the oil: you have to use it in large quantities … don’t be stingy. I put it at the beginning of cooking and then add a little more with the mushrooms, so that they brown and flavor perfectly
I suggest you take a look at this recipe
http://www.italiancookingtips.com/bell-pepper-chicken
No Comments