Dry red wine.
Locally foraged mushrooms.
And the boneless chicken breast you took out for dinner?
It just got a whole lot more interesting.
You know a recipe is going to be good if it starts with bacon. You know a recipe is going to be really good if it also uses the bacon drippings.
I cut two fairly large chicken breasts in half. Yes, they are thick. I hate the extra step of pounding them thin. Besides, I always overcook thin chicken.
Cook the chicken over high heat for exactly 1 minute. No more, no less. The chicken will just start to brown......
Turn down the heat to low. Place a lid on the chicken and walk away for ten minutes.
Turn off the heat. Do not lift the lid....and in another 10 minutes, you will have perfectly cooked chicken breasts. Remove the chicken from the pan and keep it warm.
On to the mushrooms.....
These gorgeous cremini and shiitake mushrooms are from Mainly Mushrooms LLC in Doylestown.
I picked them up at the Wrightstown Farmers' Market last weekend.
I'm still using the same pan. Slice the mushrooms. Crank up the heat to medium. Add the mushrooms to the sizzling bacon drippings.
Toss in the shallot and thyme, brought to you by Blooming Glen Farm and Milk House Farm Market. These two farms make regular appearances at the weekly Wrightstown Farmers' Market. It makes it really easy to shop local and get variety all in one location.
Cook for 5 minutes until nicely browned.
Time to add the wine. This is Chamourcin wine from Blue Mountain Vineyards in New Tripoli, Pennsylvania. It is a red wine but one that is not too heavy.
Pour yourself a glass. Sip. Enjoy.
Pour some wine into the pan with the mushrooms. Scrape up the browned bits from the bottom of the pan. Add chicken broth. Crank up the heat for 10 minutes. The wine will reduce and it will pick up the earthy mushroom flavor.
Make Julia Child proud and add a pat of butter for good measure.
Return the chicken to the pan. Spoon the elegant sauce over the chicken.
Wallow in the glory of a well made dinner.
Garnish with extra thyme sprigs in a nice pattern. Okay. Now you're just showing off.
Chicken With Red Wine and Mushrooms
4 slices bacon
¼ cup all purpose flour
salt and pepper
2 boneless, skinless chicken breasts (about
1 1/2 pounds)
2 ½ cups cremini and shiitake mushrooms, sliced
1 large shallot, chopped
3 sprigs dried thyme, plus more for garnish
1 cup Chambourcin wine
1 cup low sodium chicken broth
1 Tablespoon unsalted butter
- Cook bacon in a large skillet. Remove cooked bacon to a paper towel - lined plate.
- Place flour in a large freezer bag. Season with salt and pepper. Rinse chicken breasts and pat dry. Season with salt and pepper. Cut chicken breasts in half. Place chicken in bag and lightly coat with flour, shaking off excess flour.
- Heat skillet with bacon drippings over medium heat until hot. Cook chicken over medium/high heat for 1 minute until just starting to color on one side. Turn chicken over. Reduce heat to low. Cover and cook for 10 minutes. Turn off heat and continue to let chicken sit, covered, for another 10 minutes.
- Remove chicken to a plate. Tent with foil to keep warm.
- Using the same pan, increase heat to medium. Add mushrooms, shallot, and thyme. Season with salt and pepper. Cook, stirring occasionally until browned, 5-7 minutes.
- Chop cooled bacon and add it to the mushrooms along with the wine and broth. Increase heat to high. Using a spoon, scrape any browned bits from the bottom of the pan. Boil for 10 minutes. Sauce will thicken slightly and reduce by almost half.
- Reduce heat to low. Add 1 tablespoon butter. Stir until melted. Return chicken to pan. Coat with red wine sauce.