Chicken With Onion Miso Mushroom Sauce 7.30.17 elink

Source

Prep Time

30 min

Cook Time

1 hr 30 min

Total Time

2 hr

Ingredients

Display units in Metric

Serves Change

Yields 20 Servings originally 20 Servings

4	Tablespoons	olive oil
6.25	lbs	boneless, skinless chicken breasts or bone-in thighs
1	Tablespoons	Salt
2 ¹⁄₂	Teaspoons	Pepper
SAUCE
¹⁄₈	cup	olive oil
4		red onions or yellow, peeled and thinly sliced
3.5	pounds	mushrooms, sliced
10	cloves	minced garlic
1 ¹⁄₂	cups	dry white wine
2	cups	chicken or vegetable broth
1	cup	Miso

Read entire recipe before starting work on the following steps. Gather all ingredients and utensils you will need (e.g. cutting board, knife, measuring cups and spoons, etc.).

Chicken: Preheat oven to 350F.

Place chicken breasts in a large bowl. In a smaller bowl, mix together olive oil, salt and pepper. Pour oil over chicken breasts, rubbing with gloved hands, leaving to absorb the seasoning for 30 minutes, IF TIME ALLOWS.

Place chicken breasts on parchment-lined baking sheets, skin side up and bake for 12-15 minutes for boneless skinless breasts or 35-40 minutes for bone-in half breasts, until temperature internal temperature reads 165F in the THICKEST PART OF THE BREAST. Cool.

Sauce: In a sauce pan, heat enough olive oil to sauté vegetables. Sauté onions and mushrooms, adding garlic during last 2-3 minutes. Cook 10-20 minutes, or BROWNED and soft. Stir in wine, bring to a boil for 1-2 minutes to boil off alcohol. Stir in broth, adding half to start, and continue cooking 5 minutes or until lightly reduced and thickened.

Remove from heat, and place about 4 cups in a small bowl and whisk in miso, until well-incorporated. Return miso mixture to larger pan and mix well.

Cool and serve over chicken. (hoping for close to 1/2 cup servings, but start with 1/3 cup)

Clean your work area and anything you used to complete this recipe.

Read entire recipe before starting work on the following steps. Gather all ingredients and utensils you will need (e.g. cutting board, knife, measuring cups and spoons, etc.).
Chicken: Preheat oven to 350F.
Place chicken breasts in a large bowl. In a smaller bowl, mix together olive oil, salt and pepper. Pour oil over chicken breasts, rubbing with gloved hands, leaving to absorb the seasoning for 30 minutes, IF TIME ALLOWS.
Place chicken breasts on parchment-lined baking sheets, skin side up and bake for 12-15 minutes for boneless skinless breasts or 35-40 minutes for bone-in half breasts, until temperature internal temperature reads 165F in the THICKEST PART OF THE BREAST. Cool.
Sauce: In a sauce pan, heat enough olive oil to sauté vegetables. Sauté onions and mushrooms, adding garlic during last 2-3 minutes. Cook 10-20 minutes, or BROWNED and soft. Stir in wine, bring to a boil for 1-2 minutes to boil off alcohol. Stir in broth, adding half to start, and continue cooking 5 minutes or until lightly reduced and thickened.
Remove from heat, and place about 4 cups in a small bowl and whisk in miso, until well-incorporated. Return miso mixture to larger pan and mix well.
Cool and serve over chicken. (hoping for close to 1/2 cup servings, but start with 1/3 cup)
Clean your work area and anything you used to complete this recipe.

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