Fall has started, and cool weather meals are finding their way back into the rotation. I've always found mushroom and sage sauce to have a very comfort food feel, and this recipe is a great savory meal for a chilly night. This recipe uses our Pastamore Roasted Garlic Grapeseed Oil and Pastamore Traditional Barrel-Aged Balsamic Vinegar to create a great depth of flavor. I used bone-in skinless chicken thighs as they have more flavor, but chicken breast are an acceptable substitute.
1.5 lb - chicken thighs, bone-in
10 oz - baby portabella mushrooms, sliced
4-8 - sage leaves
2 tsp - Pastamore Roasted Garlic Grapeseed Oil
1 Tbsp - Pastamore Barrel-Aged Balsamic Vinegar
2 cups - low sodium chicken stock
To taste - salt and black pepper
1. Heat a large frying pan on the stove over medium-high heat. Once hot, add the Pastamore Roasted Garlic Grapeseed Oil. After the oil is hot, place the chicken thighs into the pan smooth side down. Season generously with salt and black pepper. Cook until a nice sear is achieved, and then turn the chicken over and season with salt and black pepper.
2. After a nice sear has been reached on the second side, add the chicken stock, Pastamore Barrel-Aged Balsamic Vinegar, baby portabella mushrooms, and 4 sage leaves. Add more sage later if necessary as sage can be an overpowering flavor and it can always be added but not removed. Adjust heat as needed to bring to a strong simmer.
3. Cook until the chicken becomes tender (10-20 minutes), with a minimum internal temperature of 165ºF being reached. Remove the cooked chicken from the pan and allow to rest.
4. If the sauce is too thin, thicken using a roux and if the sauce is too thick add more chicken stock. Season to taste with salt and black pepper if needed. Discard of the sage leaves.
5. Serve with sautéed spinach and brown rice. Plate the chicken and top with the mushroom sage sauce.
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