Name: Drunken Nutty Mushroom Chicken
Ingredients: 8 -10 bone in skin on chicken thighs (excess fat trimmed off); 2 TBS thyme; 2 TBS basil; 2 tsp coarse salt; 1 ½ tsp black pepper; 3 yellow onions – chopped into a 1/3 inch dice; 4 stalks of celery – cut in half moons; 3 cloves of garlic – finely chopped; 1 lb of white mushrooms- sliced; 1 lb of brown mushrooms- sliced; 1 cup of white wine; 2 TBS chunky almond/ peanut butter; Fresh chives to garnish

Drunken Nutty Mushroom Chicken

Author: Melissa Mayo

Ingredients

Scale

FOR THE CHICKEN

8 –10 bone in skin on chicken thighs (excess fat trimmed off)
2 TBS thyme
2 TBS basil
2 tsp coarse salt
1 ½ tsp black pepper

FOR THE VEGGIES

3 yellow onions – chopped into a 1/3 inch dice
4 stalks of celery – cut in half moons
3 cloves of garlic – finely chopped
1 lb of white mushrooms- sliced
1 lb of brown mushrooms- sliced
1 cup of white wine
2 TBS chunky almond/ peanut butter
Fresh chives to garnish

Instructions

Combine all the dry spices (thyme, basil, salt, and pepper) to create a rub. Generously season the chicken thighs with the rub.

Heat some oil in a large cast-iron pan or Dutch oven on high heat. Brown the thighs in batches being careful not to overcrowd them (4-5 minutes a side). Make sure they are golden and crispy before setting them aside. Repeat the process with the remaining chicken. Don’t shortcut this step.

In the same pot add some oil and cook the onions and celery on medium heat scraping all the crud off the bottom of the pan. Cook until soft and golden (8 minutes). Add the chopped garlic and mushrooms. Don’t worry if they fill the pan they will wilt and there will be enough space to add the chicken. Cook these on medium heat until most of the liquid evaporates (10 minutes), stirring often so it doesn’t burn.

Place the chicken pieces on top of the veggies and pour over the wine. Lower the temperature and simmer uncovered for 1 hour basting the chicken with the liquid a few times.

Remove the chicken from the sauce and check they are cooked through. Add the almond butter to the sauce and increase the heat. Cook until most of the excess liquid has cooked off. Adjust seasoning to taste.

Serve the chicken with rice and spoon over the sauce. Garnish with some fresh chives.

SERVES 6-8

Notes

The sauce can be made ahead of time and reheated. If it is too thick add some water to thin it out.

Find it online: https://melissamayo.com/recipe/drunken-nutty-mushroom-chicken/