Sautéed Chicken with
Balsamic Vinegar, Cremini and Oyster Mushrooms
"Mushrooms add a burst of rich, savory flavor that makes food taste good from the first bite to the last. Whether I'm cooking at home or the restaurant, mushrooms give that 'something special' quality to any dish." - Chef Mario Batali.
4 tablespoons virgin olive oil
1 roaster chicken, cut into 8 pieces with bone on
Kosher or sea salt and freshly ground black pepper to taste
1/2 pound cremini mushrooms, quartered
1/2 pound oyster mushrooms, halved
2 cups balsamic vinegar
2 tablespoons tomato paste
2 tablespoons butter
- In a 12-inch to 14-inch skillet, heat olive oil over medium heat until smoking. Season chicken with salt and pepper and place skin side down into hot pan. Cook until skin is dark golden brown, about 8 minutes for each side. Remove chicken and keep warm.
- Add mushrooms to pan and cook unmoved for 6 minutes. Resist stirring or shaking the pan.
- Add vinegar, tomato paste and butter and stir until smooth.
- Place chicken into pan with mushrooms and bring to a boil. Lower heat and simmer 10 to 15 minutes or until chicken is cooked through. If liquid dissipates, add more balsamic vinegar.
- Place chicken on warm plate, pour mushrooms and sauce over and serve.
Makes 4 servings.
Recipe courtesy of chef Mario Batali, Italian Grill (ecco 2008); provided through the Mushroom Council, and ECES, Inc., Electronic Color Editorial Services.