steve's outrageous chicken |
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My long-time boss have been trading recipes lately and he sent this one awhile back. It may sound like a 'special-occasion' meal, but it can easily be done during the weekday. The bacon/pancetta, wine, beef and chicken broth and heavy cream make it sound complicated, but all you are doing is stirring a sauce. You can grill/saute or even bake the chicken while making the sauce.
Because the sauce has a lot of concentrated flavors, I've chosen not to use any additional salt. There is plenty of flavor to go around.
Because the sauce has a lot of concentrated flavors, I've chosen not to use any additional salt. There is plenty of flavor to go around.
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For chicken
2 packages of boneless/skinless chicken thighs 1/4 cup olive oil (or less) 2-3 cloves of garlic, finely chopped 1 tablespoon chopped fresh rosemary |
For sauce
1 cup beef broth 1 cup chicken broth 1/2 cup dry white wine 3-4 strips of bacon or a small pkg of pancetta, cut into thin strips. 8-10 fresh shiitake mushrooms, stemmed, sliced 1/4 cup whipping cream 1T thinly sliced fresh sage leaves |
Chicken
Mix garlic and rosemary together. Pepper chicken (very lightly) toss in with garlic/rosemary. Add just enough oil to coat the chicken. Let marinate overnight is ideal, but the afternoon is OK too.
Sauce
Boil chicken and beef stocks with wine in heavy medium saucepan until reduced to about 1 cup. Remove from heat. Cook pancetta in another skillet over medium-high heat until crisp and golden. Using slotted spoon, take bacon/pancetta out. Add mushrooms to bacon/pancetta skillet and saute until golden. Add stock/wine mixture and cream and simmer until reduced to sauce consistency, about 5 minutes. Mix in pancetta and sage at the last minute. Season to taste with pepper.
Grill or saute chicken in a pan. Pour sauce over chicken.
Mix garlic and rosemary together. Pepper chicken (very lightly) toss in with garlic/rosemary. Add just enough oil to coat the chicken. Let marinate overnight is ideal, but the afternoon is OK too.
Sauce
Boil chicken and beef stocks with wine in heavy medium saucepan until reduced to about 1 cup. Remove from heat. Cook pancetta in another skillet over medium-high heat until crisp and golden. Using slotted spoon, take bacon/pancetta out. Add mushrooms to bacon/pancetta skillet and saute until golden. Add stock/wine mixture and cream and simmer until reduced to sauce consistency, about 5 minutes. Mix in pancetta and sage at the last minute. Season to taste with pepper.
Grill or saute chicken in a pan. Pour sauce over chicken.
