SAVORY CHICKEN AND MUSHROOMS

SAVORY CHICKEN AND MUSHROOMS image

Categories Chicken Mushroom Pepper Pork Sauté Dinner

Yield 2 2

Number Of Ingredients 16

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Ingredients

porteballa mushrooms one big cap
1/2 medium onion
5-6 smaller carrots
2 chicken thighs bone in
1 small leek
1/2 table spoon balsamic vinegar (this stuff can get pricey but the good stuff is defiantly worth it)
course ground sea salt ( not to be confused with finishing salt)
1/4 teaspoon cumin
1/4 teaspoon basil (dried if you have fresh available use 3-4 ;eaves chopped)
1 teaspoon parsley 9 dries if fresh is available use 1/4 bunch chopped nice and small)
1/8 cup Parmesan cheese
1/2 cup white wine
cheese of your choice i would use a bleu cheese or a soft aged cheese. i used a bleu cheese aged with garlic and fine herbs and it worked beautiful
one green onion
butter
4-6 pieces prosciutto

Steps:

1. chop mushroom in to small chunks abut the size of your thumb nail 2. dice onion down to the size of raisins 3. take leek and cut off all green parts split down the middle long way then cut in to thin half moons 4. cut carrots into small even coins 5. chop herbs if you are using fresh if not then measure out all dry herbs and spiceschop prosciutto in to quarter size pieces 6. add wine to medium pot and add three or four cups over water and put it on high on the stove. when this comes to a boil add the carrots 7. melt butter in sautee pan over medium low heat add prosciutto, onions, mushrooms and leeks this is going to cook over low heat until everything is nice and caramelized( you might need to add 1/8 cup water one or two times if the bottom of the pan goes from a nice brown color to black add 1/8 cup water if something smells burnt do the same you want the pan to have some moisture in it but not much 8. when everything is a dark luscious brown and the bottom of the pan is brown add 1/4 cup water turn heat to high and scrape the bottom of the pan with the rubber spatula untill everything on the bottom of the pan has dissolved in the water clear a spot for chicken thighs and place skin side done in the pan put a lid on it and let steam for 5-10 mins. 9. your carrots should be done right now strain them and let sit in a safe place 10. when all the moister has evaporated and the skin on the chicken is a nice brown color flip over add more liquid (there should be just enough o cover the bottom of the pan form this point on) 11. once the chicken is flipped sprinkle the entire pan in herbs and spices, pepper, and salt 12. in about 5-8 mins the chicken should be done make sure the pan stays moist don't burn it. 13. at this point take the chicken out of the pan and set aside to rest turn off burner 14. sprinkle the parmesan cheese into mushroom mixture and stir and plate