Wednesday, October 15, 2008
Therapeutic Cooking #1: Chicken and Mushrooms
Now that times are tough, I want to share with you an amazingly cost-effective (and therefore, therapeutic to your wallet) recipe: chicken and mushrooms. And by "cost-effective," I mean "dirt cheap." Yes, that's pretty much all that there is, chicken, and mushrooms. No frills, no nothing else. But it tastes pretty good.
All you need to purchase is supermarket containers of regular white button mushrooms and cremini mushrooms (you know, the ones in styrofoam), four chicken thighs, and use items that you should already have in the fridge or pantry, such as milk, worcestershire sauce, salt, and pepper.
First, place four chicken thighs (seasoned with salt), skin down, onto an unoiled skillet set on high heat. While the chicken thighs brown, use a moistened mushroom brush or paper towel and clean off the dirt from the mushrooms. When they are cleaned, slice them, checking on the progress of the chicken, and turning when brown. (You can actually overcook thighs, just make sure that the insides are no longer red.) Take the thighs out of the skillet, drain off all of the grease, and add 1/2 a chopped onion and 3 cloves of chopped garlic to the skillet, and fry until brown and translucent. Then, add the mushroom slices (I like to add the white mushrooms first, and cook them down a little), a splash of worcestershire sauce (~1 tbsp), and milk (preferably whole milk or cream, ~1/2 cup). You can even add ~1/4 cup of white wine, which is what I did here. Then, replace the thighs into the pan, and continue to heat until the mushrooms have cooked down and the chicken meat is cooked all the way through. Add salt to taste, pepper, and serve with rice or baked potatoes.
There you go! With just a few ingredients, you've got a really cheap, foolproof, and satisfying dinner. I would definitely classify something hearty, warming, simple, and as affordable as this, to be therapeutic. To me, at least.