21 Mar CHICKEN SHIITAKE MUSHROOM SAUCE
Serves 4 to 6
3 pounds meaty chicken pieces – breasts, thighs, and drumsticks
salt and pepper to taste
4 tbsp first pressed olive oil
8 ounces pearl onions
5 medium carrots, cut into 1 – inch pieces
½ cup Chardonnay wine
16 ounces chicken broth
1/4 cup snipped fresh parsley
2 tbsp snipped fresh thyme
2 tbsp snipped fresh rosemary
10 ounces fresh shiitake mushrooms, halved
½ cup coconut whipped cream, as a garnish
Skin chicken. Sprinkle chicken with salt and pepper. In a 12-inch skillet heat olive oil over medium heat. Add chicken. Cook about 10 minutes or until chicken is golden, turning to brown evenly. Remove chicken.
Add pearl onions and carrots to skillet. Cook about 5 minutes or until onions are golden brown, stirring occasionally. Add wine, scraping up any crusty brown bits from bottom of skillet. Return chicken to skillet. Pour broth over chicken; sprinkle with parsley, thyme, and rosemary.
Bring to boiling; reduce heat. Simmer, covered, about 30 minutes or until chicken is tender, adding mushrooms the last 10 minutes of cooking. Garnish with coconut whipped cream.