Chicken with Mushrooms in White Wine Sauce

 

So I was was drifting off to sleep while watching an old Barefoot Contessa episode and she made a dish that inspired me to try my own version.  Quite tasty and a hit as the lovely Mrs Z said to add it to our regular repertoire.  I will do that.

A couple of thoughts.  I use Pinot Grigio or Pinot Gris, same grape just different countries that make it, as it is a sharp, slightly acidic UNOAKED white wine.  Unoaked is what I always prefer for cooking as oaked wines will disrupt the flavor profile and be transferred to the food.  Most oaked whites in my not so humble opinion are like chewing on old wood, hate those oak bombs and don't want them interfering with my food.  As always pick a  wine you would drink.

Ina's version included thickening with a butter flour paste which works fine, I prefer using Aah Bisto instant gravy granules as they dissolve faster and don't leave behind an uncooked flour taste to your sauce. They are readily available on Amazon and some grocery stores.  Your choice as thickening method of choice.

The mushrooms are simple cremini sometimes sold as "baby bella" as they are a young portobella mushroom.  Their smaller size they are more tender and just not as woodsy as their full grown counterpart.  I suppose you could substitute those white button mushrooms, you just won't get the same depth of flavor as a cremini.

Chicken with Mushrooms in White Wine Sauce

• 4 skinless chicken breasts
• 12-14 oz Cremini mushrooms
• 1C dry white wine
• 1C chicken broth
• 3 T olive oil, divided
• 2 T butter
• Aah Bisto chicken gravy granules
• 1 shallot minced
• 1 clove garlic minced
• 4-5 springs fresh Thyme
• Salt and pepper to taste

Salt and pepper chicken breasts.  In a skillet over medium heat add 1 T olive oil and swirl in pan to coat.  Add chicken breasts.  Brown until golden brown, about 4-5 minutes turn over and cook other side until browned, again about 4-5 minutes.  Remove from skillet and set aside on a plate.

Clean and quarter mushrooms, removing any woody parts of the stem.  In skillet add 2 T Olive oil and butter. Salt and Pepper to taste.  When butter begins to sizzle add mushrooms.  Toss and stir until they are nicely browned, about 6-8 minutes.  Add shallot and cook until translucent, add Garlic and cook additional minute.

Add white wine and cook 3-5 minutes until it is reduced by 1/3-1/2 volume. Bundle the Thyme sprigs and tie with kitchen string.  Add chicken broth and thyme bundle. Nestle the chicken breasts between the mushrooms and add any au jus from plate to the pan.  Cover and simmer 20 minutes.

Remove Thyme bundle. Gently whisk in Ahh Bisto 1 teaspoon at a time to thickened slightly.  Serve the chicken and mushrooms over rice if desired.  

 

Farro Sausage and Spinach Soup

 

I had no barley for soup and what to do crossed my mind.  I did have a lot of other grains I could use to bulk up a soup.  I opted to use farro to make this soup....what could go wrong with an ancient grain with a light nutty flavor?  Nothing, it was really tasty and comforting on a cold winters night.

Farro like barley does take a bit of simmering to get the grain to a nice barely al dente or a softer texture.  I put the farro on and then do the veggie cutting for base while it simmers a bit before the base is added.

To lighten soup fat wise I used a pork and chicken kielbasa instead of the slightly fattier all pork variety.  You still get the porky flavor and just enough fat to be able to sauté the vegies. 

Farro, Sausage and Spinach Soup

Ingredients:

• 64 oz chicken broth
• 1 1/2 lb smoked kielbasa style sausage
• 10 oz bag baby spinach
• 1 c farro
• 2 carrots
• 2 stalks celery
• 1 large sweet onion
• 1 bay leaf
• 4-5 sprigs of fresh thyme
• salt to taste
• pepper to taste

Rinse farro in a colander or sieve.  Add to large stock pot and 32 ounces of the chicken broth.  (I use unsalted broth from Swanson).  Bring to boil and reduce to simmer.

Slice carrots into 1/4" coins.  Slice celery to 1/4" slices. Dice the onion in 1/4" dice.  Slice sausage into scant 1/2" coins.   In a nonstick sauté pan add the sausage and sauté until lightly browned, about 5 minutes.  Add onion, carrot and celery.  Sautee until onions become translucent about 4-5 minutes.  Pour in remaining 32 ounces of broth to deglaze pan and bring to boil.  Once at a boil pour into stock pot with the simmering grain.  Taste for seasoning and add salt and pepper to taste.

Tie with kitchen string the thyme sprigs and bay leaf.  Add to the stock pot.  Simmer 30 minutes until farro is tender.

Remove the herb bundle.  Stir in spinach in small batches until incorporated into the soup.  Simmer 5 minutes until the spinach as been completely wilted.

Serve up in soup bowls and garnish with seasoned croutons and a sprinkling of grated parmesan.