I’m embarrassed but not very surprised to admit that I’m the worst blogger ever.
Books and other bloggers tell you that to run a successful blog consistency is rule #1. Not a huge strength of mine.
But, my 9-5 job, and other projects outside of the Internet has taken time away from Sweetbites, not because I’m not cooking – I am, in fact, my “Things to post” folders is packed full of photographs of dishes and baking that I have accumulated in the past weeks ready to find companionship with words. Words that I have to make time to put down on paper so I can show it off to you guys.
It seems that when I do have time, I’m so tired mentally that find myself staring at the screen with so much to say and not a single way to organized those thoughts to start typing them up.
If you have show up here and seen my post sitting her more than a week, I apologized, and hope that you stay with me through this phase and come back once things start up again. If you are still interested in what is going on in our life, I have started a “life” blog called TM Sweetlife and I’m writing more there because apparently I do have more to say about life than cooking right now.
But I do want to leave you with this great chicken dish that I came up the other day when we were to tired to do anything but stay at home and vegetate. This was a spur of the moment, so my suggestion is that during the making of this dish, taste, taste and taste again to make sure you are not lacking of flavor, because the measurements I’m giving you here is to my best recollection in how it went down on my stove.
CREAMY CHICKEN STEW WITH MUSHROOM AND POTATOES
- 4 chicken thighs
- 4 tablespoons of butter
- 1 – 2 tablespoons of olive oil
- 1 onion, sliced
- 2 garlic cloves, chopped
- 1 cup of mushrooms sliced (your choice, I had baby bella)
- 1 tablespoon of fresh rosemary, chopped
- ½ cup white wine
- ¼ heavy cream
- 2 tablespoon of strong mustard (like Dijon)
- 1-3 teaspoon of Worcestershire sauce
- ½ cup of chicken stock (if needed)
- 1-2 potatoes – washed, peeled and cut into small cubes
- salt and pepper to taste
Pat the chicken dry and season with salt and pepper all over.
In a skillet over medium-high heat, melt the butter and olive oil, slip in the chicken pieces and cook until brown on all sides (watch the butter, if you see it burning, adjust the heat, or if you dare, add a bit more, if the pan is drying out, add a bit more olive oil). Transfer the chicken to a bowl.
Lower the heat to medium; toss the onions and garlic and season lightly with salt and pepper. Cook, stirring, just until they soften, about 2 minutes or so. Add the mushrooms and turn up the heat to medium high, again season with salt and pepper and stirred around. Add the rosemary and keep tossing them around. You want the mushrooms to dry a bit during the cooking – about 3 minutes or so. (Again, keep an eye on the heat, if you see them burning, adjust the heat).
Add the wine, and when it starts to bubble, stir it around so you pick up the bits that might have stuck on the bottom of the skillet (the best part!). Let it boil for a few seconds, then place the chicken back (along with the juices on the bowl) and move it around. Let the wine reduce a bit then add the mustard and Worcestershire sauce. Taste and adjust. At this point the sauce may be a bit strong, but that will even out when you add the cream. Do so now and again taste and adjust the season with salt and pepper, or more mustard if you want it a bit stronger.
At this point add the potatoes.
Lower the heat to low and cook until the sauce turns creamy and the potatoes are tender – about 10-20. If you see it drying out, and the potatoes are not yet tender you can add a bit more cream and some chicken stock.
Once is ready, sprinkle some more chopped rosemary on top and serve.