I’m a few days late posting this; we enjoyed this lovely meal on Thursday. I have a weak spot for anything involving reduced balsamic vinegar and mushrooms. When G and I were first dating, his sister introduced us to a fantastic Italian restaurant called Daniela’s. It had this absolutely drool-worthy Portobello mushrooms in a thick balsamic reduction appetizer that was to die for. We would make the trek from our downtown place over to the west end just for those mushrooms. When I discovered this recipe, I was really excited to try it knowing that these were the perfect flavours for G and I. We weren’t disappointed.
braised balsamic chicken with wild mushroom sauce
1 tbsp olive oil
8 bone-in chicken thighs, skin removed
1 small red onion, thinly sliced
2 tsp minced garlic
3 cups sliced wild mushroom (I used brown cremini and shiitake)
4 tbsp balsamic vinegar
1 tsp dried tarragon (omitted. I had none on hand)
1/2 tsp dried thyme
1 cup reduced-sodium chicken broth
1/4 cup light sour cream
1/4 tsp freshly ground pepper
2 tsp cornstarch
Heat oil in a skillet (with a lid) over medium-high heat. Add chicken thihgs and brown (about 2 minutes on each side). Remove chicken from skillet and keep warm.
Add onions and garlic. Cook and stir until onions begin to soften. Add mushrooms and cook about 3 minutes more or under mushrooms are tender. Stir in vinegar, tarragon and thyme. Cook for 1 minute. Add broth and pepper. Bring mixture to a boil. Reduce heat to medium-low and return chicken to skillet. Cover and simmer for 15-20 minutes or until chicken is cooked through.
remove chicken from skillet and keep warm. Return skillet to medium heat. in a small bowl mix sour cream and cornstarch until smooth. Add sour-cream mixture to sauce and cook until sauce bubbles and thickens slightly. Serve sauce over chicken.