Chicken with Mushrooms and Tomatoes

Everyone, if I generalize very broadly, wants an easily prepared weeknight meal. Often times, for me at least, that means buying some random things during a recent shopping trip and then trying to figure out what to do with them. Tonight’s rendition of weeknight roulette included some aged leeks (as in I bought them a couple of weeks ago and should have used them earlier), mushroom, cherry tomatoes from the garden and some frozen chicken thighs that I left to thaw earlier in the day.

Chicken with Mushrooms and Tomatoes
Servings: 4-6
Prep time: 15 minutes
Total time: 35 minutes

Ingredients:

  • 1 tsp. olive oil, divided
  • 4 strips of bacon, roughly chopped
  • 4 boneless/skinless chicken thighs
  • 12 oz. cremini mushrooms, stems removed, tops quartered
  • 3 leeks, quartered, cleaned and cut into 1/2″ pieces
  • 1 onion, 1/2″ dice
  • 1 Serrano chile, seeded and minced
  • 3 cloves garlic, minced
  • 1 pint cherry tomatoes
  • kosher salt and cracked black pepper

Directions:

  1. Heat a non-stick skillet over medium heat with 1 teaspoon of oil. Add the bacon, toss in the oil and cook under crispy (about 5 minutes). Remove the bacon bits to a paper towel lined bowl, leaving as much oil in the pan as possible.
  2. While the bacon cooks put the mushrooms in a microwave safe bowl and cook, uncovered, in the microwave on high for 4 minutes. Drain mushrooms and hold.
  3. Sprinkle the chicken with salt and pepper. Transfer to the hot skillet, seasoned side down. Cook, undisturbed for 5 minutes. Sprinkle second side with salt and pepper and flip the thighs over. Cook for another 5 to 10 minutes; you want the internal temp of the thighs to reach 170°F. Transfer to a cutting board and cover while you finish the dish.
  4. Add the onions & pepper to the skillet along with about 1/2 cup of water. Scrape the bottom of the skillet to incorporate any fond that may have collected on the bottom of the pan. Add the leek, mushrooms and cherry tomatoes. Sprinkle with a generous pinch of salt and a dozen grinds of pepper. Stir to combine, cover and cook for 5 minutes.
  5. Chop chicken into 1/2″ pieces and return to the skillet. Stir chicken into the vegetable mixture. Taste and adjust salt and pepper to you liking. Serve with the reserved crispy bacon bits.

Notes:
Frozen chicken thighs from the big box warehouse store are a convenience not to be overlooked. The ones I pick up come boneless & skinless in a 4-pack. When I remember I take them out of the freezer a couple of days in advance so they can thaw in the fridge. When I don’t remember I use a trick from Cook’s Illustrated (which picked it up from Harold McGee) where you place the well wrapped frozen item in hot water for 10-12 minutes. According to the article, and various research, the quick thaw time isn’t enough time for bacteria to grow. It works for me in a pinch.

As I was cooking this I also prepared some basic white rice (Bring 2 cups water, 1 tsp. kosher salt, 1 Tbsp. oil to a boil. Add 1 cup white rice, stir. Reduce heat to a simmer; cover and cook for 15-20 minutes.) At the last moment I decided to add the rice into the chicken and vegetable mixture. I minute of careful stirring and it was done. Plus all of the rice will be eaten. 🙂

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