Balsamic chicken with porcini and lentilles de Puy

I made the balsamic chicken that I read about over at Cooking and Eating in the Windy City and while I didn’t follow the recipe, I did come up with an excellent meal that satisfied and soothed. Stove top braises are satisfying because you can hover about the kitchen, occasionally peeking under the lid, spooning sauce over the chicken, tasting, adjusting, adding more of this or that. When I have the time I love to cook that way.

I used boneless skinless breasts and thighs for the chicken and that helped to reduce prep and cooking time although I’m sure it would be even more delicious with a whole local chicken. The porcinis came from my pantry’s stash of dried mushrooms and they were a tasty and splendid addition to the pan sauce. But I have to admit that it was a stroke of genius on my part (but of course!) to serve it with the little green, peppery french lentils…they were an apt foil to the rich, tangy chicken. The side salad was maché and frisée with a dijon vinaigrette. I think this is my favorite meal that I’ve made in awhile…let me know if you like it.

Balsamic chicken with porcini mushrooms and lentilles de Puy
inspired by Erin from Cooking and Eating In The Windy City
printer-friendly recipe

2 boneless, skinless chicken breasts, seasoned with salt and pepper
2 boneless, skinless chicken thighs, seasoned with salt and pepper
3 slices of good thick bacon, diced
3 shallots, peeled and sliced thin
2 garlic cloves, peeled and smashed
1 cup of water
1/3 cup balsamic vinegar
1 cup dried porcinis, rehydrated with the liquid discarded

Put a large skillet or chef’s pan (that has a lid) on a burner over medium heat. Add the diced bacon once the pan is hot and then cover and reduce the heat to medium low. Stir occasionally and cook low and slow until crispy. Remove the bacon, turn up the heat to medium and add the chicken, cooking to brown it on all sides. Once it is browned, remove it from the pan and add the shallots, give them a toss or two in the pan juices then reduce the heat to medium low and cover the pan. Let them cook like this for 10 minutes. Remove the lid of the pan, add the garlic, and let them cook another 10 minutes over medium low heat, stirring occasionally.

Add 1 cup of water and stir to mix it all together and dislodge any good bits stuck to the sides or bottom. Add the chicken, bacon, and porcini mushrooms back to the pan and let them cook for 5 minutes or so with the lid off. Add the balsamic vinegar and stir the sauce. Spoon it over the chicken and let it cook for no more than 10 minutes or so, turning the chicken in the sauce at least once. Make sure you serve it before all your pan juices disappear.

If you’re going to serve this with the lentils you’ll want to start them right after you put the shallots in the pan…that way they get about 30 minutes to cook and that should be perfect. Rinse them first and then put them in a heavy sauce pan, cover them with water and place the pan on a burner over medium high heat. Once they boil, skim the foam off, reduce the heat to medium low, and cover the pan.

11 April 2008 | beef, fish, poultry, pork, food, gratins, stews, and stir-frys, mushroom, recipe | Comments