This chicken is a variation of something I remember from my
childhood, although I’m pretty sure it did not have shallots or wine! The updated version has no garlic although usually
we’re swimming in the stuff. Instead we
relied on shallots which give it a great flavor and aroma. This week chicken thighs were on sale as were
sliced mushrooms. No contest. We love chicken thighs as they are meaty and juicy.
The results were perfect for a cool fall night, maybe a few candles, a glass of wine and the fireplace on. We had friends coming for dinner and made a big recipe, but you can make half. Like most of our recipes, you can add more or use less of any ingredient. We are nothing if not flexible.
The results were perfect for a cool fall night, maybe a few candles, a glass of wine and the fireplace on. We had friends coming for dinner and made a big recipe, but you can make half. Like most of our recipes, you can add more or use less of any ingredient. We are nothing if not flexible.
The chicken and sauce easy and inexpensive and it has a wonderful
aroma. Plus it gets rid of that bottle of white wine that wasn’t quite finished after it
was opened. Or you could open a new bottle and serve the rest with
dinner!
INGREDIENTS
4 tbsp butter (more
as needed)
3 tbsp oil
16 chicken thighs
4 green onions,
sliced – white and green
3 large shallots -
chopped
1 ½ to 2 tablespoons dried
thyme (it would be better with fresh but
I was out of luck)
1 tsp Paprika
1 cup white wine
1 cup chicken stock
1 cup flour for dredging
2 tablespoons lemon juice
S & P
1 pound of brown mushrooms, sliced
DIRECTIONS
Sauté the mushrooms with the green onions in half the oil
and butter first and set them aside. I used two pans because there was a lot of chicken.
Add
extra butter or oil if you need to. While the mushrooms are cooking, dredge the
chicken in batches in flour and S & P. I use a zippered bag for dredging a few pieces at a time. It's so easy to clean up after.
Remove mushrooms, add the rest of the oil and butter and
brown the chicken a few pieces at a time. Add oil and butter again as needed.
Do not crowd. (Sometimes I don’t have
the patience but they’re not as nice if crowded).
Add the shallots with second batch of chicken.
When browned, return the mushrooms and green onions. Add
wine, stock, thyme and paprika. Bring
just to a boil, reduce to minimum. Cover and simmer for about 1 1/2 hours. Add the lemon when you take the lid off.
Transfer to a platter and pour sauce over. The sauce is (if I do say so myself) AWESOME.
We served this with our fave spinach casserole and French lentil salad. Sometimes we team it with mashed potatoes or pureed cauliflower.
You may be used to us as Victoria Abbott, authors of the book collector mysteries, but today, it's Mary Jane Maffini, one half of the collaboration who's doing the talking. I am letting you know about one of my books that is dear to my heart.
Today is Remembrance Day here in Canada, a day that is somber and reflective as we think of the many lives lost or ruined by wars and we ponder the courage of those who served. In honor of the day, I am offering a giveaway. THE DEAD DON’T GET OUT MUCH is the fifth book
in my Camilla MacPhee series and also my favorite and not just because it also
includes a ‘trip’ to Italy. It also tell the story of one veteran who is important in Camilla's life and in the series.
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Camilla is a
feisty lawyer who works as a victims’ advocate in Ottawa, Ontario. Justice is
her thing and she never stops until she finds out what’s behind the latest
crime in her area. She may have the world's worst office assistant and a challenging family, but she soldiers on. The Dead Don’t Get Out Much begins at the Remembrance Day
ceremonies near Parliament Hill. Mrs. Violet Parnell, a WWII veteran and
excellent sidekick is taking part in an event after the ceremony when she gets a shock and claims to have seen a dead man. Being Mrs. Parnell and pretty well unstoppable, she's soon on her way to Italy to get to the bottom of things. The action continues with Camilla in hot pursuit on an eventful and danger-packed trip to uncover some old secrets. Mrs. Parnell is one of thousands of Canadian women who went overseas during the second world war, not in combat roles, but in supporting roles as truck drivers, pilots, nurses and other jobs. Of course, these were very dangerous. So many girls from small towns and farms had incredible and difficult experiences as well as adventures. I hoped to convey something of those experiences in the book. Plus for years, I had promised Mrs. P that her story would be told and this was her big chance.
Leave a comment saying why you’d like to read this book (Don’t forget to leave your EMAIL address) and your name will be in the
draw. Good luck everyone!
While we're at it here are the books in the Camilla MacPhee series. This series is very well priced now in e-books, but
also available in print. 
I hope to connect with you on FACEBOOK. Click to link to Mary Jane Maffini
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RIGHT HERE
We're both dying to meet you!
