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Chicken with Mushroom Jus Over Rice Pilaf

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 Chicken with Mushroom Jus Over Rice Pilaf
Week of 09/16/19 to 09/20/2019 Please note all recipes at the PJCC and our "Mini" programs are vegetarian. Ingredients subject to change based on availability and teacher’s discretion.
Course Main Dish
Cuisine Italian
Servings
Yields 4-6 servings
Ingredients
Chicken
  • 1/2 teaspoon ground sage
  • 1/2 teaspoon dried thyme crushed
  • 1/4 teaspoon crushed red pepper
  • 1/4 teaspoon Salt
  • 4-6 boneless chicken thighs
Mushroom Jus
  • 2 cups vegetable broth
  • 1 tablespoon vegetable oil
  • 3/4 cup cremini mushrooms sliced
  • 1/4 cup yellow onion diced
  • 1 clove garlic minced
  • 1 pinch dried thyme
  • 1 tablespoon cider vinegar
  • 1 tablespoon butter chilled
  • 1 lemon zested
  • 1 tablespoon chopped fresh Italian parsley
Rice Pilaf
  • 1/2 cup uncooked white rice
  • 2 tablespoons butter
  • 1/2 cup diced onion
  • 2 cloves garlic minced
  • 2 cups vegetable broth
French Onion Mushroom Jus (Masters Class Only)
  • 1/2 yellow onion julienned
Course Main Dish
Cuisine Italian
Servings
Yields 4-6 servings
Ingredients
Chicken
  • 1/2 teaspoon ground sage
  • 1/2 teaspoon dried thyme crushed
  • 1/4 teaspoon crushed red pepper
  • 1/4 teaspoon Salt
  • 4-6 boneless chicken thighs
Mushroom Jus
  • 2 cups vegetable broth
  • 1 tablespoon vegetable oil
  • 3/4 cup cremini mushrooms sliced
  • 1/4 cup yellow onion diced
  • 1 clove garlic minced
  • 1 pinch dried thyme
  • 1 tablespoon cider vinegar
  • 1 tablespoon butter chilled
  • 1 lemon zested
  • 1 tablespoon chopped fresh Italian parsley
Rice Pilaf
  • 1/2 cup uncooked white rice
  • 2 tablespoons butter
  • 1/2 cup diced onion
  • 2 cloves garlic minced
  • 2 cups vegetable broth
French Onion Mushroom Jus (Masters Class Only)
  • 1/2 yellow onion julienned
Instructions
Chicken
  1. In a small bowl, combine sage, thyme, crushed red pepper and the salt. Sprinkle over both sides of chicken pieces and rub in with fingers.
  2. Place chicken, skin sides up, on a preheat skillet.
  3. Pour off and reserve pan juices. Cook for 5 minutes on each side until browned and juices run clear, about 10 minutes. Cover and keep warm.
  4. Melt the butter in a lidded skillet over medium-low heat. Stir in onion and cook until onion becomes translucent, then add garlic and cook for 1 minute. Mix in the rice and chicken broth. Increase heat to high and bring to a boil. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Remove from heat and let stand for 5 minutes, then fluff with a fork.
Mushrom Jus
  1. In a medium saucepan, heat oil over medium heat. Add cremini mushrooms and onion. Cook, stirring occasionally, until liquid has evaporated, and mushrooms are lightly browned, 5 to 8 minutes. Add garlic, crushed red pepper and thyme. Cook 1 minute more. Remove pan from heat. Carefully add wine; return to heat and increase to medium-high. Cook and stir, scraping up any browned bits from the bottom of pan, until wine has nearly evaporated, about 2 minutes.
  2. Add reserved mushroom broth, juices from the baking pan and chopped porcini mushrooms. Bring to boiling. Reduce heat and simmer until slightly thickened, 15 to 20 minutes. Stir in vinegar and butter. Season to taste with salt and black pepper.
Rice Pilaf
  1. Melt the butter in a lidded skillet over medium-low heat. Stir in onion and cook until onion becomes translucent, then add garlic and cook for 1 minute. Mix in the rice and vegetable broth. Increase heat to high and bring to a boil. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Remove from heat and let stand for 5 minutes, then fluff with a fork.
  2. Serve chicken with mushroom jus over rice and garnished with parsley.
French Onion Mushroom Jus (Masters Class Only)
  1. Add another portion of onions and have the students slice thinly instead of dicing. Caramelize the onion until lightly browned. Add garlic, mushrooms and proceed with normal instructions.