Chicken Thighs with Oyster Mushroom Glaze
By
Spif, Master Chef, Spud.ca Culinary Institute
(Published: )
Vivianne Allen and www.myprivatechef.ca
Prep Time |
Cooking Time |
Servings |
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4 people |
Ingredients:
- 1 tablespoon coconut oil
- 3 tablespoons dry white wine
- 4 chicken breasts
- ground pepper
- 1/3 lb oyster mushrooms
- 2 medium shallots - diced
- 2 tablespoons dried apricots – in strips
- 1 teaspoon honey
- 1 teaspoon tamari
- salt
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Directions:
1)Season chicken with salt and pepper and let sit in baking dish.
2)Sauté shallots and mushrooms in coconut oil over medium heat in a good sized saucepan. Remove them from the pan when they start to brown.
3)Increase the pan's heat to med-high. Sear seasoned chicken in pan, then return it to the baking dish. Cover with mushrooms and shallots.
4)Deglaze pan with wine. Add honey, tamari and apricots and reduce until it becomes syrupy.
5)Pour syrup over mushrooms and chicken in dish and bake until chicken is done, about 12 minutes.
Main ingredients