Living in a remote place, when you spontaneously decide to have friends over for supper, you need to be creative from your larder. Now, I must admit, my larder probably has more depth than most, but available ingredients do define the meal. Having a kilo of boneless, skinless chicken thighs started my mind ticking over the possibilities for the meal. The final menu was this: Ab-Fab Chicken (named during the meal), Mushroom Risotto (made in the oven), Swiss Chard with Fruit & Nuts, Fresh Green Beans, and Lava Cakes with Raspberry Coulis & Cream. As I was cooking a bit off the cuff, I may not have photographed as many steps as I would have, had I not had a wine glass in one hand and a spoon in the other. My apologies. Recipes for the other components of the meal will be posted over the next several days.
Anyhow, our friends brought over a couple of bottles of wine, and we had a wonderful meal!
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1 Kg of boneless skinless chicken thighs – about 2½ lbs
3T Sushi vinegar (or use what I call White Balsamic Vinegar – check in the vinegar section, or you could try Mirin, but it will be sweeter)
3T lemon juice
3T canola oil
a big handful of fresh parsley, chopped
¼ t pepper
½ t turmeric – adds a lovely colour
½ c dry white wine
½ c white wine vinegar
2 good-sized shallots – ¼” dice
1½ c cream
2 T chopped chives, or 2 T drained capers
salt & pepper to taste
Marinate the Chicken:
At least 2 hours before cooking, mix all the marinade ingredients in a bowl large enough to hold the chicken. Whisk together.
Blot chicken dry, and add to marinade. Turn until all is coated.
Cover & refrigerate for at least 2 hours, but no longer than 6.
Turn the chicken every hour or two depending on how long you’re marinating it.
In a small saucepan, mix the shallots, white wine and white wine vinegar.
Bring to a gentle boil.
Reduce the heat, and simmer until the shallots are a lovely rosy uniform pink, and the liquids have reduced to about ¼” deep.
Remove from heat. Hold for up to 2 hours before making sauce.
To finish sauce, add in the cream, and bring the mixture to a simmer. Reduce by a third, or until it has visibly thickened. It may take about 20 minutes.
When ready, stir in the chives or capers, and season to taste.
It can be gently reheated at serving time.
Continue with the chicken:
Put 1T of oil in each of two large skillets.
Heat the skillets to a medium-high heat.
Lay half the thighs in each skillet, along with any remaining marinade.
Reduce the temperature slightly, and cook over medium heat for 12 minutes and then turn and continue cooking for another 10 – 12 minutes.
Meat should be cooked through with no pink remaining.
Remove to a platter, and pour the warm cream sauce over.
Although I didn’t do it for the photo, I would suggest sprinkling it with parsley or chives to finish.
The golden of the turmeric with the creamy white & pink of the sauce makes this a very pretty dish.