This was the dish we made to go along with our Parmesan & Basil Zucchini. Normally we just throw the seasoned chicken in the oven, but I felt like something extra to go with it the night I made this. I was originally just going to saute the mushrooms and onion, but then decided to make 'em saucy. Pretty quick and easy! We don't do carbs a whole lot with our dinner, but with this sauce, I wished I'd made some rice or barley or even mashed potatoes to go along with it.
I'm gonna whip out a little old school punk here - Justin will be pleasantly surprised, as this is more to his liking. I can't even tell you why this song just popped into my head as I was wondering what to post. All I know is... whenever I think of FEAR, I think of Lee Ving (lead singer) in the movie Clue, as Mr. Boddy. I love that movie. Sad side note, Eileen Brennan, who played Mrs. Peacock, just died a few days ago. So maybe this song is apropos after all. Here's FEAR, "Living in the City". -jen
Preheat oven to 450 degrees F. Line a baking sheet with foil (for easy clean up) and drizzle a little olive oil over the foil or use some non-stick cooking spray on it.
Pat chicken thighs dry with a paper towel. Pull the skin back and with your choice of seasoning (seasoning salt, Mrs. Dash type seasonings, or just make your own "house" seasoning with salt, pepper and garlic powder), season the meat under the skin. Lay the skin back over the thigh evenly and season the top of the skin, as well as the bottom of the thigh. Place on prepared baking sheet and bake at 450 degrees F for 30 minutes, or until juices run clear. (Adjust time for smaller or larger thighs.) Let rest 5 minutes before serving. Note: Baking at this high of a heat crisps up the chicken skin nicely!
Meanwhile, in a large skillet, combine butter and olive oil over a medium-high heat until hot. Add chopped mushrooms and onions. Saute 5-7 minutes or until onions are just turning translucent. Add garlic, sage and tarragon, cooking an additional 1-2 minutes. Sprinkle flour over vegetables, stirring to coat, and cook 3 more minutes. Whisk in chicken broth, Worcestershire and heavy cream (which is optional, it just lends a little more creaminess to it). Continue whisking over medium-high heat until sauce thickens. Turn to a low heat and whisk in sherry. Taste and add salt and pepper to taste. (If you use a cooking sherry, it's salted and you may not require much more salt in the sauce.) Remove from heat and serve over baked chicken.
It's been a little while since I've posted a Rancid Recipe (such a delicious sounding title, to be sure). Today's music selection was inspired by a dream I recently had that Tim Armstrong and I were taking a class on identifying Hollywood celebrities. We both failed miserably, told the instructor that it was a bullshit class, and left to watch the movie "High Fidelity" with my brother. I don't know what the dream means, but it put me into a Tim Armstrong music kick: Op Ivy, Transplants, Tim Timebomb & Friends, his solo stuff, and of course, Rancid. Apparently, they knew from the very first show what it was all about.
The idea for this recipe popped into my head about a month ago, transformed a lot during late
nights of intoxication, Food Network, and conversation, and finally came into existence splendidly last night. Do you have any idea how tickled I am when a recipe from scratch turns out perfectly with no need for alterations?! Of course you don't, because you're not dining in my house (but perhaps you SHOULD be, Rancid members?) The stranger in my head does a little dance when this happens and there was dancing last night, by glob! It's a little time consuming (the recipe, not the dancing in my head), but well worth the time! The combination of mushrooms, onions and apples was killer!
I think some of the ingredients in this recipe need a little explanation, though. It does contain wild rice, as the title states, and I learned something - there is no correct way to cook wild rice. I got mine out of the bulk bin at my local co-op and followed the instructions on the dispenser: 2 cups liquid to 1 cup wild rice. I did exactly that, and the rice came out a little crunchy. I loved it. Justin didn't care for the consistency at all. So researching wild rice, I found that different suppliers process it differently and you can't always cook two different brands the same way. Basically, it's preference. Do you like it crunchy or do you want to cook it until the rice bursts open and is softer. Your call. You have to just follow the instructions on the one you purchase and adjust according to your preference.
The lion's mane mushrooms are my next ingredient to discuss. These obviously are not sold in your local supermarket (as Food Network often likes to tell its watchers about exotic foods). We can sometimes find them in our co-op or local organic stores, but we mostly buy them in the summer at our local farmers markets. And while you could use regular button mushrooms, crimini or portabello mushrooms for this recipe, there's no way you're going to get the same flavour out of them. Lion's mane was first described to us as having a lobster flavour. If you look them up on Wiki, it says when cooked, they have the consistency of seafood. Well, I sort of agree and disagree with both. Once that's in your head, that's what you think of (and now I put it in your head), but really, I'd just say they have a very rich, earthy flavour. They're awesome. If you like mushrooms and have never tried these, seek them out. It'll be worth it.
And so we move on to the musical stylings of my favourite band, Rancid, bringing us their song, "Last One To Die". As they wrap up their tour (which we very sadly don't get to see, again, because we're poor and live behind the Redwood Curtain) and prepare for a new album to come out, I think to myself - maybe they will be the last ones to die. -jen
3/4 cup oyster mushrooms (you can use all lion's mane if you like)
1 cup yellow onion, diced (about 1/2 of a large onion)
2 cups apple, peeled and diced (about 2 medium apples of your preference - sour or sweet, either would be tasty)
1 teaspoon rubbed sage
1 teaspoon dried tarragon
salt and pepper to taste
Rinse wild rice to remove loose hulls and strain the water out. In a medium sauce pan, melt 1 tablespoon butter over medium-high heat. Add rice and brown, stirring frequently for 2-3 minutes. Add water and stir in chicken base, sage, tarragon, celery salt and black pepper. Bring just to a boil, then put a lid on the pan and lower the heat to a simmer. Cook without removing the lid or stirring for 50 minutes. Remove from heat and let rest for 10 minutes. (If you don't like crunchy wild rice, you may want to use 1 more cup of water, 1 more teaspoon chicken base, and a little more of each herb) and cook until the rice grains burst, about 60 minutes, then drain any remaining water from rice.)
While rice cooks, in a large saute pan or skillet, heat 3 tablespoons butter and 2 tablespoons olive oil over a medium-high heat. Add mushrooms, onion, and apples. Saute for about 7 minutes, or until the onion becomes slightly translucent. Add sage, tarragon and salt and pepper (I used about 1 teaspoon salt and 1/2 a teaspoon black pepper), and cook for a few more minutes. Remove from heat and add mixture to wild rice.
Preheat oven to 350 degrees, F. Carefully cut a pocket into the pork chops with a sharp knife,
making sure not to open the ends or the back side. Place each chop into a gallon-sized Ziplock bag and pound flat.
Season the outside of the pork chop (both sides) with salt and pepper. Drizzle a little olive oil on a sheet pan (we always cover ours with foil for easy clean up.) Stuff each pork chop with as much of the wild rice stuffing as it will hold and carefully lay the stuffed chop on the baking sheet. Place in the oven and cook at 350 degrees F for 40-45 minutes, depending on the thickness of your chop. Best to use a meat thermometer and cook until pork reaches 140 degrees F, then let rest. The carry-over will bring it to a safe 145 degrees.
