Food

Food

Recipes from the Grapevine Cottage

Recipes --> Main Courses --> Vernal Equinox Chicken

Vernal Equinox Chicken

Here is a new dish that Associate Wine Guy Mark Finch came up with on March 21st ... good stuff!

Serves 4, with leftovers

6 boneless chicken thighs, skin removed
1 large yellow onion, chopped medium
1 yellow pepper, cleaned and chopped
5 cups sliced fresh mushrooms
1 28-ounce can diced tomatoes
12 fingerling potatoes, quartered
6 cloves garlic, chopped
3 tablespoons capers
4 tablespoons Dijon mustard
1 lemon
2 teaspoons red pepper flakes
olive oil
Amontillado Sherry
heavy cream
flour
white pepper
dried basil
dried marjoram

Pour enough olive oil into the bottom of a large skillet to cover, and sauté chopped onions over medium heat until soft. Remove onions from pan and cook chicken on both sides until browned; add a splash of sherry and a bit more oil if necessary to prevent the chicken from sticking to the pan.

After chicken has browned add the onions back into the pan, followed by the chopped garlic, mushrooms, potatoes, yellow pepper, red pepper flakes, a palmful (about 1 1/2 tablespoons) of basil and another splash of sherry, perhaps 1/4 cup. Cover pan and simmer until mushrooms are soft and brown, about 15 minutes, stirring occasionally.

Add diced tomatoes, capers, Dijon mustard, 1 tablespoon marjoram and the juice of one lemon and simmer uncovered for another 15 minutes, stirring occasionally. To thicken sauce, combine flour and cream in a mixing bowl to make a thick, viscous liquid and stir into the pan until sauce is thickened. Grind fresh white pepper to taste over the entire mixture and stir in. Simmer uncovered on low heat until desired consistency is reached. Remove from heat for 10 minutes to rest; stir one final time before serving.