Subj : 100 E-Z Dinners - 01
To   : All
From : Dave Drum
Date : Tue Nov 26 2024 02:04 pm

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Skillet Chicken w/Mushrooms & Caramelized Onions
 Categories: Poultry, Vegetables, Mushrooms, Cheese, Herbs
      Yield: 4 servings
 
      5 tb Olive oil
      2 tb + 2 ts sherry vinegar
      2 ts Honey
      1 ts Dijon mustard
    1/4 ts Red-pepper flakes
           Salt & black pepper
  1 1/2 lb Boned, skinned chicken
           - thighs; in 3" pieces
      2 md Yellow onions; thin sliced
     12 oz Cremini mushrooms; stemmed,
           - thin sliced
    1/2 c  Fresh flat-leaf parsley or
           - dill leaves & fine stems;
           - rough chopped
    1/4 c  Grated Parmesan or pecorino
           Bread or cooked pasta; to
           - serve
 
  In a large mixing bowl, combine 2 tablespoons oil, 2
  tablespoons vinegar, the honey, mustard, red-pepper
  flakes and 1 teaspoon salt; whisk until smooth. Pat the
  chicken dry and season with salt and pepper, then add to
  the mixture, coating it well. Set aside at room
  temperature, stirring it once while you make the onions.
  
  Heat a 12" cast-iron or heavy skillet over medium-high
  until very hot, 1 1/2 to 2 minutes, then add the onions
  in an even layer. Season with salt, then cook, mostly
  undisturbed, for 4 minutes more, stirring every minute
  or so. Add the mushrooms, season with salt, and stir to
  combine. (It will look overcrowded and that's OK.) Allow
  to cook mostly undisturbed until the mushrooms shrink
  and start to brown, about 4 minutes, stirring every
  minute or so
  
  Stir in the remaining 3 tablespoons olive oil and allow
  the onions to cook until they start to color, stirring
  and lowering the heat as necessary to avoid burning,
  about 2 minutes. Push the onions and mushrooms to the
  edges of the skillet, then add the chicken pieces to the
  center. Pour any remaining marinade (there will be very
  little) over the onions and mushrooms. Cook undisturbed
  for 4 to 5 minutes, then combine the chicken and
  vegetables and cook, stirring occasionally, until the
  chicken is cooked through, about 10 minutes more.
  (Reduce the heat to medium if the onions look like they
  are burning at any point.)
  
  Add the remaining 2 teaspoons sherry vinegar, stirring
  and scraping up anything on the bottom of the skillet.
  Season to taste with salt.
  
  Remove from the heat and top with the parsley and
  cheese, if using. Serve with bread or pasta.
  
  By: Yasmin Fahr
  
  Yield: 4 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Garlic is unknown in British cookery proper.
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