Monday, November 5, 2012

Braised Chicken with Mushrooms and Potatoes

Happy Nom Nom Monday!  I have a great Chicken, Mushrooms and Potatoes recipe for ya'll today.  

For the Chicken & Mushrooms:
- 2 tablespoons olive oil
- 2 boneless skinless chicken breast
- salt and pepper (to season the meat)
- 1/2 pound of mushrooms
- 4 garlic cloves
- 1 cup chicken broth
- 2 tablespoons fresh parsley
For the Potatoes:
- 1 tablespoon of olive oil
- 4 russet potatoes
- half an onion
- 1 tablespoons of fresh parsley
- salt and pepper

Wash, peel, and chop the potatoes up into bite sized cubes.  Place them in a medium saucepan, and cover with water.  Bring them to a boil, and cook for 5 - 7 minutes.  

In a frying pan heat a tablespoon of olive oil, and rub the chicken breast with salt and pepper on both sides.  Then add the chicken to the frying pan, and cook for 2 - 3 minutes on each side, flipping once.  Remove the chicken and set aside.  Clean and chop up the mushrooms, and garlic.  Add a tablespoon of olive oil to the frying pan again, and then add the mushrooms and garlic.  Cover and cook for 2 -3 minutes, then remove the lid and cook until golden brown, about 4 -5 more minutes.   

While that is happening preheat a skillet with a tablespoon of olive oil, and dice up the onion, and add it to the skillet.  When the potatoes are about halfway cooked drain them from the water, and place in a skillet.  Season the potatoes with freshly chopped parsley, salt, and pepper.  Cover and cook on medium - low heat for 5 - 10 minutes, stirring occasionally.  

Chop up the parsley, and add to the mushrooms with the chicken broth.  Cook for about 8 - 10 minutes, or until the mushrooms are tender and the liquid has reduced.  Then return the chicken breast to the pan.  Cover, and let simmer over low heat for 10 -12 minutes, or until the chicken is throughly cooked.  

Once the chicken and potatoes are both cooked the meal is ready to be served.  I loved the flavor of the mushrooms in this dish.  I used to hate eating mushrooms as a kid, but this meal had me wish there were seconds.  I got this recipe from Martha Stewart's Great Food Fast, and she suggest making it with polenta.  Which sounds fantastic, but we had some potatoes that needed to be cooked before they went off.  They were good, but I bet the polenta would add a lovely complementary flavor to the chicken and mushrooms.  

Well I hope ya'll had a great Monday, and happy DIYing, chris!