Chicken with Pancetta, Mushrooms & White Wine Sauce

Chicken thighs, mushrooms, and pancetta create quite the comforting dish when slow cooked in a creamy white wine sauce. Serve with mashed potatoes and crusty bread for a rustic, satisfying supper

Ingredients:

·       3 tablespoons unsalted butter

·       1 tablespoon olive oil

·       12 skinless boneless chicken thighs

·       Kosher salt & black pepper

·       6 oz pancetta, finely chopped

·       2 to 3 shallots, finely chopped

·       6 garlic cloves, finely chopped

·       1-pound fresh chef’s blend of mushrooms, trimmed and chopped

·       2 teaspoons fresh thyme leaves

·       1 cup dry white wine (we used Chardonnay)

·       1½ cups chicken stock

·       ¼ cup sherry

·       1 cup heavy cream

·       Slurry – 1 tablespoon corn starch with 2 tablespoons chicken stock

·       1 tablespoon chopped flat-leaf parsley (optional)

Directions:

1.       In a large heavy skillet over medium-high heat, melt the butter and add oil. Season the chicken with salt & pepper; place topside down and cook until golden brown, about 6 minutes. Turn chicken over and cook about 1 minute more. Remove chicken with tongs and set aside.

2.       To the same pan over medium heat, add pancetta; cook until fat has rendered, and pancetta is crisp.  Remove with a slotted spoon and set aside.           

3.       To the same pan, over medium-high heat, add shallots and cook until softened, about 3 minutes. Stir in garlic and mushrooms. Cook until mushrooms have softened and released most of their liquid, about 5-7 minutes. Season mixture with salt & pepper; stir in thyme (additional salt may not be needed). Add wine, scraping up any browned bits from the bottom of the pan, cook about 5 minutes. Add chicken stock, sherry and slurry.  Bring mixture to a simmer, add pancetta and return chicken thighs to pan, topside up. Simmer over medium-low heat until chicken thighs are cooked through, 165 degrees, and sauce has reduced, about 15-25 minutes.  

4.       Stir in cream. Season to taste, if needed. Continue to cook until sauce has thickened enough to coat the back of a spoon. Garnish with chopped parsley.


Click here for PDF of Recipe

Gluten Free Chicken Marsala for Two

YIELD:  2 Servings

WHY THIS RECIPE WORKS

This is a very easy, but delicious dish, and it takes less than 30 minutes to prepare.  I like to serve it with pasta, rice, or potato.  I use Santini Dry Marsala Wine, which is imported from Italy and a bottle costs less than ten dollars.  It’s great to have on hand for a quick dinner.  I make this dish with butter, as I prefer the flavor.  Normally I would use oil for a higher heat point, however, the butter works in this recipe as the chicken is at room temperature and pounded out.  You can substitute olive oil or half of each if you like.

INGREDIENTS:

  • 1 cup of dry Marsala wine
  • 1 cup chicken stock
  • 2 breasts of chicken, pounded out to half to three quarter inch (room temperature)
  • 3 OZ Cremini (baby bella) mushrooms, discard stem and slice
  • 3 OZ Maitake (hen of the woods) mushrooms, sliced
  • 2 garlic cloves, minced
  • 1 T cornstarch
  • 4 T Butter
  • Salt and black pepper

INSTRUCTIONS:

  1. Pound out chicken and sprinkle both sides with salt and pepper
  2. Combine a small amount of chicken stock and the cornstarch to make a slurry and set aside
  3. Melt two tablespoons of butter in a skillet at medium heat
  4. Add chicken when the butter starts to bubble
  5. Cook the chicken until firm, 145 degrees and transfer to a dish
  6. Add an additional two tablespoons of butter to the skillet and add mushrooms
  7. Cook mushrooms until they are golden brown
  8. Add garlic and allow to cook for 30 seconds, allowing the garlic to bloom
  9. Add chicken stock to deglaze the pan
  10. Stir in slurry
  11. Slowly add Marcella wine, stirring to incorporate
  12. Reduce sauce to half and turn off burner
  13. Return chicken to the skillet and spoon the mushroom/wine mixture to coat.  Only allow the chicken to warm, as the chicken is already cooked

Enjoy!

Click here to download the printable version of this recipe:

We Quinoa believe how tasty Quinoa can be!

Quinoa: It looks like a grain, it cooks like a grain, it even fills you up like a grain, but this high protein, gluten-free seed is packed with nutrients and amino acids. It can even replace rice in most dishes. So, it makes sense that such a beneficial ingredient is so popular, but we had to know: can it taste good?  Yes. Seriously.

Quinoa’t are we talking ’bout?! (Quinoa is pronounced Keen-Wah, in case you were wondering.) Well, here at HarrisandDave.com, we put together a few test recipes. We wanted something healthy that we could eat, but tasty enough for company. We came up with Mushroom Quinoa with Roasted Butternut Squash & Fennel. It’s our favorite way to enjoy this superfood. Maybe it will be yours too? Give it a try and we promise we won’t make anymore quinoa puns.

Mushroom Quinoa with Roasted Butternut Squash & Fennel

Ingredients:

  • 1 ½ cups quinoa (rinsed)
  • 1 ½  cups chicken stock
  • 1 ½  cups water
  • 1 cup  baby portabella mushrooms
  • 1 cup shiitake mushrooms
  • 4 tablespoons butter
  • 3 dashes of Worcestershire sauce  
  • 1 butternut squash cut into chunks
  • 1 fennel cut into chunks
  • 1 red onion cut into chunks
  • Kosher salt and fresh ground pepper to taste

 Directions:

Preheat oven to 400 degrees

Rinse your quinoa in a sieve. This is an important step to ensure all of the coating of bitter-tasting saponins have been removed from the quinoa seeds.

Place the rinsed quinoa into your rice cooker or medium saucepan and add the water and chicken stock. If cooking in a rice cooker, press the cook button and wait for quinoa to fully cook. If using the traditional method of a saucepan; bring to a boil. Cover, reduce heat, and simmer for 10 minutes or until liquid is absorbed.

Meanwhile, place your chopped butternut squash, fennel and red onion on a roasting pan and lightly coat with olive oil and sprinkle with salt and pepper to taste. Place into 400 degree oven and roast until tender and caramelized; about 20 minutes. Stir part way through cooking time to ensure even caramelization.

While your vegetables are roasting and the quinoa is cooking, melt butter in large sauté pan or skillet over medium-high heat. When the butter is hot, add the mushrooms and sauté. Add Worcestershire sauce, salt & pepper to taste. Cook mushrooms until tender; about 5 minutes.

Fluff the quinoa with a fork and combine the mushroom and place onto a large serving platter. Place on top of the mushroom quinoa the roasted vegetables, adjust seasoning (I sometimes like fresh olive oil) and serve.

Yield: 4 to 6 servings

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