I have not posted recipes in a while. We had this dish this week and its easy to make plus very good. Also makes fantastic leftovers :). Please let me know if you like it when I share recipes and if its helpful. Yes? Will you please let me know :)
This recipe I adopted from the Oregonian sometimes last year. FYI - the original recipe calls for butter and sour cream. I do not sub the butter here b/c I don't think it needs it, but the sour cream is changed to Toffuti sour cream. - This goes well with egg noodles, but polenta would also be nice with it :)
This recipe is for 4 (very, very, very) generous servings. I used less chicken. Here is what you need
8 chicken thighs (I use boneless skinless)
6 large shallots
(3 TB unsalted butter - I leave it out all together)
3 TB olive oil
1/2 lb. mixed mushrooms (don't use button or white mushrooms, cremini, oyster, and/or shitake
work well)
1 750 ml bottle of dry white wine (I use a Sauvingon Blanc Charles Shaw from Trader Joe's)
1/4 Cup of Tofutti sour cream
3 Tbl chopped italian parsley
- Kosher salt and freshly ground pepper
1. Preheat oven to 375 F
2. Pat chicken dry. Salt & pepper all sides of the chicken pieces
3. Peel onions and halve them lengthwise
4. Heat the oil (and 2 Tb of butter) in a large, heavy, oven-proof pot with lid over medium heat
5. Add chicken thugs and brown on both sides (about 6-8 minutes)
6. Remove chicken and set aside
7. Add shallots to pan and cook them. Stir often until they are soft & translucent
8. Remove shallots w/slotted spoon and set aside
9. Add remaining oil (and butter) and when hot add mushrooms
10. Cook mushrooms until browned about 6-8 minutes
11. Return chicken and shallots to pan
12. Pour wine into pan and bring it to simmer
13. Cover pot and place it in the oven for about 1-1/2 hours. Chicken will be tender and almost
fall apart
14. Add Tofutti before serving and sprinkle with parsley
15. Serve over egg noodles or polenta
