When I saw this recipe my mouth was drooling over the picture. The problem came when I made it, my plate didn’t look like the picture. The shallots didn’t stick to the chicken like the recipe said and they burned. Otherwise the sauce is fantastic! Just a word of caution if you use dried shiitake mushrooms like I did, rehydrate them before hand. I figured they would soften while the sauce cooked, which some did, and others where chewy. I would make this dish again, except maybe cook the chicken differently and top with some crispy fried shallots.
Chicken with Caramelized Shallots and Shiitake-Wine Sauce
(Adapted form Eva’s Kitchen)
6 bone in chicken thighs or 4 bone in or boneless breasts, with skin
kosher salt and ground black pepper to taste
2 teaspoons olive oil
2 large shallots (about 4 ounces), thinly sliced
2 green onions (white and light green parts), chopped (I just cut a few from my garden I didn’t use the white parts)
Preheat oven to 350 degrees F. Lightly season the chicken with salt and pepper.
In a large, ovenproof skillet, heat the oil over medium heat until hot but not smoking.
Add the shallots and green onions and cook, stirring, just until beginning to brown, about 2 minutes.
Arrange the chicken over the onions skin side down and use a spatula to firmly press each piece of chicken into the onions.
Cover the skillet and cook until the shallots and green onions are browned and sticking to the skin of the chicken and the chicken is almost completely cooked 8 to 10 minutes. Uncover and transfer the pan to the oven until the chicken is completely cooked, about 15 minutes.
Meanwhile, prepare the shiitake-wine sauce.
Transfer the chicken and caramelized onions to individual plates or a serving platter. Pour over some of the sauce, transfer the remainder to a gravy boat and pass at the table. Serve.
1 tablespoon unsalted butter
2 tablespoons olive oil
½ pound fresh shiitake mushrooms, stems removed, caps thinly sliced
2 large shallots (about 4 ounces), finely chopped
kosher salt and ground black pepper
1 ½ cups dry red wine
1 ¼ cups beef broth
1 tablespoon low-sodium soy sauce
1 tablespoon Worcestershire sauce
2 teaspoons cornstarch
1 tablespoon chopped fresh thyme leaves
In a nonstick skillet over medium heat, melt the butter and add the oil.
Add the shiitakes, shallots, and a pinch each of salt and pepper. Cook, stirring, until softened, about 4 minutes.
Add 1 cup of the wine and ¾ cup of the beef broth and bring to a boil. Reduce the heat and simmer for 5 minutes, stirring often.
Use a slotted spoon to transfer the mushrooms to a small bowl.
Increase the heat to high and boil the wine mixture until reduced to ½ cup, 10 to 15 minutes.
In a small bowl combine the soy sauce, Worcestershire, and cornstarch.
Stir well until the cornstarch has dissolved.
Pour into the wine mixture along with the remaining ½ cup wine and ½ cup beef broth.
Bring to a boil and simmer for 3 minutes.
Return the mushrooms to the skillet along with the chopped thyme and boil for 1 minute, stirring constantly, until the wine mixture has thickened.
Remove from the heat and serve.
Store in a tightly covered container in the refrigerator for up to 1 week.