Chicken with Mushrooms and Pearl Onions

One good thing about all this extra time on my hands is that I have become even more creative in the kitchen than usual.  I am going through my library of cookbooks even more so and finding so many great recipes that I just have to try.  Fortunately, my pantry is always well stocked, which means I usually have just about everything I need to prepare these fabulous dishes.  Not only is my pantry well stocked, but so is our liquor cabinet, so I have been cooking more with alcohol than I normally do as well.  It’s odd, we have a very fully stocked liquor cabinet, but other than wine, and the occasional margarita, neither one of us are really big drinkers.  We have some rum that’s over 20 years old, and it is only getting better and better all the time.  Luckily Larry has gotten use to not really knowing what’s for dinner and he is a pretty adventurous eater, so that gives me free reign to try just about anything I want to try.

One of my latest culinary creations was chicken with mushrooms and pearl onions.  It called for brandy, which of course we have, but I had some almond tequila that I decided to use instead.  Oddly enough, I literally had the exact amount the recipe was calling for too.  I also used some of our Costco chicken for this dish as well.  This was our first time to dine al fresco for the season, before we had another bout of snow.

IMG_1240

Chicken with Mushrooms and Pearl Onions

IMG_1229

1 1/2-2 lbs chicken pieces – either breasts or leg & thighs is fine

salt & pepper to taste

2 TBSP flour

olive oil

3/4 cup pearl onions, peeled

8 oz mushrooms, quartered or sliced

2/3 cup brandy or alcohol of choice

1 cup chicken broth

2 tsp cornstarch

1 tsp thyme, fresh or dried

butter

 

Mix the flour and salt & pepper together and lightly coat the chicken.  Add the olive oil and some butter to the skillet, then brown the chicken pieces on both sides, about 3-4 minutes per side.  Once the chicken is browned, remove it from the skillet and set it aside, keeping it warm.  Since I used chicken that was already cooked, I eliminated this step.

Add more oil and/or butter if needed and saute the mushrooms and pearl onions together for about 5-6 minutes, or until they are browned.

IMG_1231

Once the mushrooms and onions are browned, remove the skillet from the heat and add the alcohol.  Be careful of flare ups and flambeing, unless that is what you are going after.

IMG_1232

IMG_1233

Bring everything to a boil and cook for about 2 minutes, or until most of the liquid has evaporated.  Mix the cornstarch with the chicken broth and add to the mixture, then add the thyme.  Adjust the seasoning if necessary.  Cook for about 2-3 more minutes. Finish everything off with some butter and combine well.

IMG_1235

Add the chicken pieces back into the mixture, making sure to completely coat the chicken with the sauce, and continue to cook for about 2-3 more minutes.

IMG_1237

IMG_1239

I served my chicken over some rice with browned butter and pecans, alongside green beans.  My wine choice was a light, fruity chardonnay.  Delicious!

IMG_1241

 

 

 

 

Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

3 thoughts on “Chicken with Mushrooms and Pearl Onions”

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s