MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chicken Thighs With Mushrooms & Shallots
 Categories: Poultry, Vegetables, Mushrooms, Wine, Dairy
      Yield: 3 Servings
 
      1 tb Olive oil
      3 lb Chicken thighs; skin-on,
           - bone-in, trimmed
    1/2 ts Salt
      1 lb Cremini or button mushrooms;
           - + a couple sliced shiitake
           - mushrooms, if available
    1/2 c  Shallots; chopped
    3/4 ts Dried tarragon -OR-
      2 ts Fresh tarragon; chopped
    1/2 c  Chicken stock
    1/2 c  Dry white wine
      2 tb Heavy whipping cream
           Fresh ground black pepper
      1 tb Fresh parsley; chopped
 
  Set oven @ 350°F/175°C.
  
  BROWN THE CHICKEN ON THE STOVETOP: Heat olive oil in a
  large wide skillet on medium high heat. Pat dry the
  chicken pieces and lay them skin-side down in the pan to
  brown. Sprinkle with 1/4 ts of salt. Cook without
  moving the chicken (allowing them to brown) until they
  are golden brown, about 5-6 minutes.
  
  BAKE THE CHICKEN IN THE OVEN: Place the chicken pieces
  skin-side up in a roasting pan. Roast for 13 to 15
  minutes.
  
  SAUTÉ MUSHROOMS: While the chicken is roasting, thickly
  slice the mushrooms. Remove all but 1 tb of the fat in
  the pan (do not put down the drain or you will clog your
  pipes). Heat the pan on medium high heat and add the
  mushrooms to the pan. Stir to coat with the fat in the
  pan.
  
  ADD SHALLOTS & TARRAGON: Cook for a couple of minutes
  until the mushrooms begin to brown and release some of
  their water. When the mushrooms are glossy, add the
  chopped shallots and tarragon and stir. Cook for another
  minute.
  
  Add stock, wine, then cream: Add the stock and the white
  wine to the pan and increase the heat to high. Let the
  liquid reduce by half. Taste and if it needs salt, add
  1/4 ts or more of salt. Sprinkle with black pepper.
  
  Stir in the cream. Lower temp to medium. Let simmer for
  a minute.
  
  SERVE: To serve, place the mushroom shallot sauce in the
  bottom of a serving dish. Place the chicken pieces on
  top. If there are any drippings in the baking pan, pour
  them over the chicken. Sprinkle with parsley.
  
  RECIPE FROM: http://www.simplyrecipes.com
  
  Uncle Dirty Dave's Kitchen
 
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