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.
Servings
Yields4-6 servings
Servings
Yields4-6 servings
Ingredients
Chicken
  • 1/2teaspoon ground sage
  • 1/2teaspoon dried thymecrushed
  • 1/4teaspoon crushed red pepper
  • 1/4teaspoon Salt
  • 4-6 boneless chicken thighs
Mushroom Jus
  • 2cups vegetable broth
  • 1tablespoon vegetable oil
  • 3/4cup cremini mushroomssliced
  • 1/4cup yellow oniondiced
  • 1clove garlicminced
  • 1pinch dried thyme
  • 1tablespoon cider vinegar
  • 1tablespoon butterchilled
  • 1 lemonzested
  • 1tablespoon chopped fresh Italian parsley
Rice Pilaf
  • 1/2cup uncooked white rice
  • 2tablespoons butter
  • 1/2cup diced onion
  • 2cloves garlicminced
  • 2cups vegetable broth
French Onion Mushroom Jus (Masters Class Only)
  • 1/2 yellow onionjulienned
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.