Panfried Chicken With Ancho Chiles And Mushrooms
Serves: 3
Carter Wolf
1 January 1970
Based on User reviews:
51
Spice
56
Sweetness
49
Sourness
39
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
8 tbsps
Unsalted Butter (1 stick)1 medium
Onion (sliced)1
Salt1 cup
White Wine (dry)2.5 cups
Chicken Stock1 cup
Olive OilDirections:
1
Melt 4 tablespoons of the butter in a medium saucepan over moderate heat
2
Saute the onions with 1/2 teaspoon each of salt and pepper until golden brown, 8 to 10 minutes
3
Add the garlic and half of each of the mushrooms
4
Turn up the heat and cook the mushrooms, stirring frequently, until golden
5
Pour in the wine and cook until most of the liquid has evaporated
6
Meanwhile, place the Ancho chiles over a burner and toast all over just until soft and the skin is slightly bubbly
7
Roughly chop half the chiles and add to the pot, reserving the rest
8
Add the chicken stock to the pot and boil about 12 minutes
9
Transfer to a blender or food processor and puree until smooth
10
(For a smoother sauce, pass through a sieve
11
) Return the sauce to the stove and bring to a boil
12
Stir in the remaining butter, 1 tablespoon at a time, and remove from heat
13
(For a thinner, more rustic sauce you can eliminate this butter
14
) Stir in the lime juice, season with salt and pepper and reserve
15
Preheat the oven to 350 degrees
16
Season the chicken breasts well with salt and pepper
17
Heat a large dry skillet over moderate heat for 5 minutes
18
Pour in the olive oil and place the chicken in the pan, skin side down
19
Fry until the skin starts to brown and crisp, 5 to 10 minutes, and then turn and briefly sear the other side
20
Transfer to a baking dish (set the pan aside) and bake until cooked through, about 10 minutes
21
Meanwhile, finish the sauce by thinly slicing the remaining toasted Ancho peppers
22
Reheat the pan used to brown the chicken and saute the remaining mushrooms over medium-high heat until the edges are brown
23
Then add the sliced Anchos
24
Stir and toss 1 to 2 minutes longer
25
Stir into the reserved sauce
26
Coat the serving plates with the sauce
27
Top each with a browned chicken breast and serve