Chicken and Balsamic Mushrooms
Makes 4 servings
I love this simple and easy recipe for a Friday night, because the caramelized mushrooms really bring in that homey, comfort food flavor that we crave during these winter months. The umami flavor of the mushrooms and the richness of the chicken thighs are balanced perfectly with the balsamic vinegar, which means you’ll want to make this recipe on weeknights and weekends Serve with a side of green beans, asparagus, or a light salad and you’ll have a complete dinner for this evening.
4 (4-6 ounce) bone-in, skin-on chicken thighs
1/2 teaspoon sea salt, divided
1/4 teaspoon ground black pepper
1/4 teaspoon ground cardamom
3 strips bacon, no nitrites/nitrates, cut into 1-inch pieces
2 (4 ounce) containers gourmet blend mushrooms
2 tablespoons unsalted grass-fed butter, divided
2 cloves garlic, minced
1 1/2 tablespoons balsamic vinegar
1/4 cup unsalted chicken broth
2 teaspoons chopped fresh thyme
1-2 green onions, sliced
Preheat oven to 350. Line a rimmed baking dish with parchment paper.
Sprinkle, the chicken evenly with all but an 1/8 teaspoon salt, black pepper and cardamom.
In a large skillet over medium heat, add the chicken skin-side down, cook untouched for about 3-5 minutes until the skin is crispy and is golden brown. Remove from pan and place onto the prepared pan. Finish cooking in the oven for about 10-12 minutes or until a thermometer reads 165° when inserted in the center.
Drain the fat off the pan into a heat-resistant bowl such as stainless steel or glass. Add the bacon and cook until crispy, about 4-5 minutes. Remove the bacon with a slotted spoon and drain all but about 1 tablespoon bacon fat from the pan into the bowl or into your bacon fat reserves.
Add the mushrooms and 1 tablespoon butter and cook untouched for about 2 minutes until the mushrooms are golden brown. Turn over and cook 1 minutes more. Add the garlic and cook for about 30 seconds until fragrant. Add the balsamic vinegar and allow to reduce by about half, about 30 seconds. Add the chicken broth and thyme and cook until reduced by about half. Stir in remaining 1 tablespoon butter until just melted. Serve immediately over the chicken and sprinkle with the green onions.
Serving suggestions: Steam some green beans or broccoli or roast Brussels Sprouts and Asparagus for a complete dinner.