Chicken with mushrooms - Pilar Hernández's Chilean Kitchen
I've always loved being in people's kitchens. I've never cared what was being cooked; I just love the smells and the warmth that surrounds me.
Ingredients · Servings 6
- 1 tray of mushrooms or 2 cups of sliced mushrooms
- 6 chicken thighs or drumsticks with skin
- 1 medium onion, diced into small cubes
- 1 cup of white wine
- 1 tablespoon of butter
- 1 tablespoon of oil
- 1 dried bay leaf
- salt and pepper
- Chopped parsley for serving
Method · PT-497396H58M26S
- In a large skillet or pot over medium heat, warm the butter and oil. Add the mushrooms and sauté, stirring occasionally, for 3 minutes. Remove to a plate.
- Add the onion and cook, stirring, for 5 minutes.
- Meanwhile, pat the chicken pieces dry with paper towels and season generously with salt and pepper on both sides of each piece.
- Turn the heat up to medium-high. Add the chicken and sear for 3-5 minutes per side.
- Add the white wine and bay leaf. Reduce the heat to medium, cover, and cook for 15 minutes.
- Uncover, add the mushrooms and chopped parsley.
- Serve hot.
Now, 20 years later, on Sundays while we have tea, I make the grocery list and ask if they want anything in particular. I usually make one dinner to order, and the others I cook myself with whatever I have on hand or feel like cooking. This time my husband asked for chicken, and NOT breast, but thighs or drumsticks. And I remembered this simple and delicious dish. I served it with mashed potatoes. As soon as my husband opened the front door, he said, "What smells so good?"
Description
Tasty and juicy.
