CategoriesMain Dish

Caramelized Onion and Mushroom Chicken

What you’ll need:

1 1/2 pounds free-range, boneless skinless chicken thighs or breast tenders.

1 large sweet onion sliced thin

8 oz. assorted wild mushrooms, sliced

4 inch fresh thyme, stem discarded

1/4 cup Traditional Balsamic

2 tablespoons of fruity-floral Hojiblanca, Picual, or Koroneiki, or Wild Mushroom Sage olive oil

1/2 cup heavy cream

sea salt & fresh ground pepper to taste

Here’s how:

Season the chicken on both sides liberally with salt and pepper. Add the olive oil to a pan or cast iron skillet and allow it to heat for a minute over medium-high heat. Add the chicken and saute for a few minutes until golden brown on both sides. Remove the chicken to a plate and reserve. Add the onions to the drippings in the pan. Cook for about five minutes, stirring frequently until the onions become a soft golden brown. Add the mushrooms. Saute for approximately three more minutes over medium high heat until the mushrooms are browned and slightly caramelized. Add the fresh thyme leaves and balsamic to the mushrooms and onions, de- glazing the pan by scraping up any browned bits from the bottom. Cook to reduce for a minute. Add the cream and stir to combine. Add the reserved chicken. Allow the pan to come to a simmer. Cook for another two minutes until the chicken is cooked through and the sauce thickens. Season generously with sea salt and fresh ground pepper. Serve over pasta, rice, or cooked whole grains.

CategoriesMain Dish

Lemon Thyme Chicken & Potatoes

Lemon, thyme, garlic, and a medium intensity extra virgin olive oil are mixed together, adding an earthy, lemony flavor to the chicken and potatoes.

What you’ll need:

1.5 lbs chicken breast

1.5 lbs small red potatoes

1 large onion

1/3 cup extra virgin olive oil (medium intensity)

2 lemons, one for juicing and other for slicing

5 garlic cloves, minced

2 tablepoons dried thyme

1 teaspoon sea salt

1/2 teaspoon black pepper

salt & pepper to taste

Here’s How:

Preheat oven to 400°. Cut chicken breast into cubes and place in a large bowl. Then cut small red potatoes in half, slice an onion, and add to the chicken.  In a small bowl, whisk together olive oil, lemon juice, garlic, thyme, salt, and pepper. Then add the mixture to the chicken and potatoes. Stir until everything is well coated. If desired, add more salt and pepper and stir. Pour mixture in a 9 x 13″ backing dish and spread it out evenly. Slice a lemon and add each slice in between the chicken and potatoes. Bake in oven for about 45 minutes until chicken is cooked through and potatoes turn a golden brown. Enjoy with a spring mix salad!

*See video for a visual.