SPANISH-STYLE CHICKEN WITH MUSHROOM-CHORIZO SAUCE AND BUTTER-HERB SPANI-SPUDS

Spanish-Style Chicken with Mushroom-Chorizo Sauce and Butter-Herb Spani-Spuds image

Categories Sauce Chicken Mushroom Appetizer Side Simmer Boil Butter

Yield 4 servings

Number Of Ingredients 18

Ingredients

2 pounds boiling potatoes
3 tablespoons chopped or snipped chives, about 10
2 tablespoons cold unsalted butter, cut into pieces
1/2 cup fresh flat-leaf parsley, a couple of handfuls, chopped
Salt and black pepper
A few shakes of hot sauce, such as Tabasco
1/4 cup EVOO (extra-virgin olive oil)
4 boneless, skinless chicken breasts
1 teaspoon dried thyme, 1/3 palmful
2 teaspoons paprika, 2/3 palmful
1/2 pound chorizo sausage, cut into quarters lengthwise, then finely chopped
1/2 pound button mushrooms, stemmed and thinly sliced
2 portobello mushroom caps, thinly sliced
1/2 pound shiitake, oyster, or cremini mushrooms, or whichever funky mushrooms your store carries, stemmed and thinly sliced
1 medium yellow onion, chopped
4 large garlic cloves, chopped
1/2 cup dry sherry, a couple of glugs
1 cup chicken stock

Steps:

Put the potatoes in a saucepot, cover them with water, and place the pot over high heat to bring them to a boil. Cook them for about 12 minutes, or until they are fork tender. Once cooked, drain the potatoes and return them to the pot, then place them over medium heat for about 1 minute to dry them out a bit. Turn the heat off and add the chives, butter, half of the parsley, salt, pepper, and hot sauce to taste. Stir the potatoes until the butter has melted, then transfer to a serving platter.
While the potatoes are cooking, preheat a large skillet over medium-high heat with 2 tablespoons of the EVOO, twice around the pan. Season the chicken with salt, pepper, the thyme, and the paprika. Add the chicken to the skillet and cook it on each side for 5 to 6 minutes, or until it is cooked through. Remove the chicken from the skillet to a plate and cover it loosely with foil to keep it warm. Return the skillet to the cooktop over medium-high heat. Add the remaining 2 tablespoons of EVOO and the chorizo and cook, stirring it frequently, for about 2 minutes. Remove the chorizo from the skillet to a plate using a slotted spoon and reserve.
Turn the heat up to high and add the mushrooms to the skillet. Spread them out in an even layer and resist the temptation to stir for a couple of minutes so that the mushrooms can start to brown. Once they are brown, go ahead and shake the pan up, stir, and continue to cook them for 2 minutes more, then add the onions, garlic, and reserved chorizo and season with salt and pepper. Continue to cook, stirring every now and then, for about 3 minutes, or until the onions start to look tender. Add the sherry and cook for 1 minute more, then add the chicken stock and bring it up to a bubble. Simmer for about 2 minutes. Add the remaining parsley and stir it to combine, then taste and adjust the seasonings with salt and pepper.
To serve, arrange the cooked chicken breasts on serving plates, top with the mushroom-chorizo sauce, and serve the butter and herb spuds alongside.
Tidbit
Sherry is a great thing to have on hand in the wine rack. You can use it in Marsalas, dressings, soups, or any chicken dish. One of my favorite appetizers is mushrooms cooked in garlic, butter, and sherry.