When I cook at home I typically employ the “little bit of this, little bit of that” method of cooking. Every once in a while I stumble upon some sort of genius, and I’m usually unable to recreate it because I wasn’t really paying attention to what I was doing. I recently had the wherewithal to actually commit to paper the steps I took for one of these luckily fantastic dishes. I hope you enjoy it as much as I did!
Ingredients:
3 large chicken breasts
Moroccan “45” spice blend (reddish/orange color)
Grapeseed oil
butter
flour
½ large white onion
2 garlic cloves
1lb chanterelle mushrooms (shiitakes fine, too, but perhaps decrease qty a bit)
lemon juice
salt
dry white wine
coriander seed
allspice
Directions:
Pre-heat oven to 400 F
rub chicken breasts with oil, and then with Moroccan 45 spice blend
enough oil in fry pan to coat bottom; sear chicken, 3 minutes each side
Transfer chicken to oven in baking dish; 400 F for 30 minutes, or until done
scrape extra oil and chicken bits out of the fry pan; don’t worry about getting it all
make a roux; put some of the roux in the hot fry pan; let melt/brown
brunoise half a white onion
Smash/mince 2 cloves of garlic
put onion and garlic in the melted/browned roux; cook for a few minutes over medium heat
add 1lb chanterelle mushrooms to the onions and garlic; cook until the mushrooms start to release their liquid
add ¼ C water with a little bit of lemon juice to the mushrooms/onions/garlic; continue to cook uncovered
add a little bit of salt to help mushrooms and onion release more liquid
add up to ¾ C white wine; continue cooking to reduce
use mortar and pestle to grind coriander seed and allspice; add to the mushrooms and onion
pour mushroom/onion sauce over chicken breast
{pair with Chardonnay, Chenin Blanc, or an oxidative white}
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