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
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.
If I had to choose a Thanksgiving dinner side dish that I cannot do without, it would have to be the stuffing. Thanksgiving just would not be the same without it. Our Wild Mushroom Sage extra virgin olive oil is the star of this stuffing. No sage is needed because the sage flavor from the olive oil really shines through.
Cut loaf of bread into small medium cubes and spread evenly on a baking sheet. Toast in oven for about 10 minutes.
Finely chop celery stalk and onions. Then roughly chop the mushrooms. Heat olive olive oil in a large pot or dutch oven. Add mushrooms and allow to cook until tender. Add onions and celery and cook until softened. Add pecans and vegetable stock. Bring the stock to a boil. Add toasted bread cubes and fold gently until stock is evenly distributed throughout. Add more stock if needed. Season with sea salt. Transfer stuffing to a greased 9 x 13 inch baking dish, greased preferably with the wild mushroom sage olive oil. Cover with aluminum foil and bake for 30 minutes. After 30 minutes, remove the foil and bake until the top is golden brown for about 10 more minutes. Remove from oven and allow it to cool for about 5 minutes. Sprinkle on parsley as a garnish.