Mushroom Au Jus with Herbed Chicken
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Exhausted after a long day of skiing, we sauntered down to the hotel restaurant and bar. I would say we were sat at a table with a view, but nestled in a snowy valley, every window came with a view of snow-capped peaks.
We ordered the way you order when you are starving: enough entrees for twice the head count and even some appetizers or two. Of everything that came to the table, it was a little side dish that captured my eyes. That little side dish? It was just regular old mushrooms in a savory, broth-y sauce. But it was everything. Or maybe I was starving.
Either way, all I needed was that one meal to be convinced that mushroom au jus was worth every bit of effort. Since, I've taken it upon myself to find everything that it can be served with: here, roasted chicken. But also, steak, pork chops, a burger, over mash potatoes, even polenta. Seriously, there are probably one hundred ways to put these on a plate. They do pretty nicely with a side of asparagus, too.
Mushroom Au Jus with Herbed Chicken
Here, this mushroom au jus is served over chicken— but it can’t be served with hundred of different meals!
Serves: 4 | Total Time:
Ingredients:
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For the Mushroom Au Jus:
- 1 ounce dried portobello mushrooms
- 1 cup sliced crimini mushrooms
- 1 tablespoon butter or coconut oil
- 2 tablespoons soy sauce
- 1/4 cup red wine
- 1 ounce lime juice For the Herby Skillet Chicken:
- 1 pound chicken thighs
- Sprinkle salt
- A few cracks of pepper
- 1 tablespoon dried thyme
- 1 tablespoon dried basil
- 4 pats butter or coconut oil
Directions:
- For the mushroom au jus: Soak dried portobello mushrooms in hot water for 20 minutes. Heat butter in the bottom of a sauce pan. After twenty minutes, use a slotted spoon to strain mushrooms from soaking liquid. Add the strained mushrooms to the sauce pan, along with the sliced crimini mushrooms, and sauté until brown. Next, add soy sauce and wine to pan, and bring to a simmer. Add soaking liquid, and simmer for 10-15 more minutes, then remove from heat.
- For chicken: preheat oven to 450°F. Place chicken thighs in skillet in a single layer. Sparkle with salt, pepper, and herbs. Place a single pat of butter on each. Place in oven— bake 40 minutes or until golden on the outside and cooked through (juices should run clear). Pour mushroom au jus over finished chicken and serve.
