Wednesday, January 29, 2014

Chicken and Mushrooms

I'm going to cheat a bit and do my first post on a non-Russian dish. Once in a while, my mom decides to expand her culinary skills outside of the realm of cutlets, tiftelli, and bitochki. This dish, titled "chicken and mushrooms" because that's really all that it is, is as simple as you can get, but yields the scents and tastes of the comforting home cooked meal that I enjoyed on many winter and summer breaks from college. 

 These are pretty much all of your ingredients. Yes, that's all.

The smell of mushrooms and onions sauteing together is dizzyingly delicious.

There's nothing very pretty about these thighs, but the tenderness of the chicken with the sauce and the little pieces of mushrooms you get in each bite is pretty darn tasty. I suggest placing a chicken thigh (or two) over some basmati rice, making sure to spoon extra sauce over it all. Asparagus also makes a great accompaniment. 

Chicken and Mushrooms (makes 4-6 servings)
Mom's recipe

1 package (or approximately 1lb) boneless chicken thighs
1 small can cream of mushroom soup
1.5 cup shitake mushrooms (or any assortment you like)
1/2 small onion chopped 
1/2 cup flour
salt and pepper to taste
butter and canola oil for sauteing
few tablespoons grated parmesan cheese

1.) Saute onions and mushrooms at medium heat until onions are golden and mushrooms are tender; season with salt and pepper and set aside
2.) Coat each chicken thigh in flour
3.) Brown the chicken thighs over medium-high heat in your saute pan, about three minutes each side
4.) Place thighs in one layer in baking dish
5.) Spread the mushrooms and onions evenly over the thighs
6.) Using a spoon or spatula, spread the cream of mushroom soup over each thigh
7.) Bake at 350 for one hour
8.) Sprinkle a little bit of Parmesan cheese over the top of the chicken