©2008

DifficultyIntermediate

"fin i ney - a timeless classic that never stops satisfying"

Name: Chicken Giacomo
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 6 boneless, skinless chicken thighs; 1 Juice from whole lemon; 2 tbsp olive oil; 1 tbsp unsalted butter; 2 tsp white pepper; 1 ½ tsp dried thyme; 1 tsp salt; ½ tsp dried tarragon; 2 cloves roasted garlic, mashed; ½ tsp dried rosemary, crushed well; 2 tsp olive oil; 2 tsp unsalted butter; 6 oz cremini mushrooms, sliced thick; 6 oz shitake mushrooms; 1 tsp Spice Tribe Porcini Paradiso; ¼ cup chardonnay; 3 cloves roasted garlic, mashed; 1 tsp dried thyme; ½ tsp dried rosemary, crushed good; 3 artichoke bottoms, 1/4" diced; ½ tsp nutmeg; 1 cup heavy cream; ¼ cup Grand Pandano, grated fine; 1 tsp kosher salt; 1 tsp white pepper; 2 tsp sherry

Yields1 Serving

Prep Time20 minsCook Time20 minsTotal Time40 mins

Chicken Thighs

6 boneless, skinless chicken thighs

1 Juice from whole lemon

2 tbsp olive oil

1 tbsp unsalted butter

2 tsp white pepper

1 ½ tsp dried thyme

1 tsp salt

½ tsp dried tarragon

2 cloves roasted garlic, mashed

½ tsp dried rosemary, crushed well

Mushroom Sauce

2 tsp olive oil

2 tsp unsalted butter

6 oz cremini mushrooms, sliced thick

6 oz shitake mushrooms

1 tsp Spice Tribe Porcini Paradiso

¼ cup chardonnay

3 cloves roasted garlic, mashed

1 tsp dried thyme

½ tsp dried rosemary, crushed good

3 artichoke bottoms, 1/4" diced

½ tsp nutmeg

1 cup heavy cream

¼ cup Grand Pandano, grated fine

1 tsp kosher salt

1 tsp white pepper

2 tsp sherry

Chicken Preparation

Marinate chicken in lemon juice for 30 minutes. Coat chicken in seasoning well.

Heat oil and butter in a large sauté pan until hot and butter is bubbling.

Sauté chicken until done, about 8-9 minutes a side. Remove chicken. Keep pan hot.

For Mushroom Sauce Preparation

Leaving whatever was in the pan! Heat the mushroom oil and butter until hot. Add mushrooms and Porcini Paradiso and sauté a few minutes. Add salt and pepper, sauté 2-3 minutes.

Add garlic thru artichoke bottoms and sauté a couple more minutes.

Raise heat and add the chardonnay. Clean the bottom of the pan up and let reduce until just about gone.

Add cream, once at a simmer, reduce heat slightly. Simmer until thickened. A couple minutes tops.

Add nutmeg and Grand Pandano. Simmer a few more minutes.

Return chicken, and any juices back to pan and heat until chicken is thoroughly heated through.

CategoryChicken, Recipes, Sombreo Sam\'s VooDoo CantinaTags#chicken, #mushroomsauce, #mushrooms, #samcello\'s

Ingredients