26th September 2007

    Chicken and Baby Bok Choy Shroom-stravaganza!

    posted in Main Dishes |

    Tonight I made two new recipes, each the first recipe we’ve tried in two new books — from The Mushroom Lover’s Mushroom Cookbook, Boneless Chicken Breasts with Wild Mushrooms and Enoki, and from Asian Flavors, Baby Bok Choy with Garlic and Straw Mushrooms.

    Lisa says:

    Wow — you can really taste the wine in this.

    Chris says:

    Yeah, I kinda wish we had the cognac that the recipe calls for on hand.

    Lisa says:

    Really? I love the wine — and the really interesting variety of mushrooms!

    Chris says:

    Yeah, it’s delicious. I just ended up getting a bunch of different mushroom varieties because I couldn’t find Mousserons. What about the bok choy?

    Lisa says:

    Mmmmmm, so good! You know I’m going to say that it needs more garlic — but what doesn’t?

    Boneless Chicken Breasts with Mousserons and Enoki
    2 large boneless chicken breasts, with skin
    Sea salt and freshly ground pepper
    1 tbsp olive oil
    4 scallions, trimmed and thinly sliced, green and white parts separated
    8 oz fresh mousserons, cleaned, or 1 oz dried mousserons or wild mushrooms *
    2 tbsp Cognac or 1/4 cup dry red or white wine
    1 cup chicken stock
    1 3.5 package enoki mushrooms, trimmed and broken into 5-6 clumps
    2 tbsp chopped fresh flat-leaf parsley

    Sprinkle both sides of the chicken breasts with salt and pepper. Heat the oil in a large, heavy skillet, preferably nonstick. Add the chicken breasts, skin side down, and cook until the skin is deep golden brown and crisp, about 6 minutes. Turn the chicken breasts over, reduce the heat to medium low, and continue cooking until no trace of pink remains in the thickest part of the chicken, about 6 minutes.
    Remove the chicken breasts, add the scallion whites and mousserons or wild mushrooms. Cook until the mushrooms are wilted, about 3 minutes. Add the Cognac or wine and cook until evaporated. Add the stock and boil until the sauce is reduced to about 1/4 cup, about 4 minutes. Add the enoki, parsley, and scallion greens and stir to mix. Return the chicken to the skillet, skin side up. Reduce the heat and simmer 2 minutes.
    Serve hot, spooning half of the mushroom mixture and sauce onto each of 2 plates and topping it with a chicken breast.
    * If using dried mushrooms, reconstitute by pouring hot chicken stock over the mushrooms in a bowl and letting sit for 10-15 minutes. Drain the mushrooms, then strain the soaking liquid through a coffee filter and save for use in the recipe.

    2 Servings

    Baby Bok Choy with Garlic & Straw Mushrooms
    1 lb baby bok choy
    1 tbsp peanut oil
    2 garlic cloves, chopped
    4 oz straw mushrooms, halved
    2 tbsp rice wine
    pinch of sugar
    pinch of salt

    Blanch the bok choy in a saucepan of boiling water for one minute. Drain, and cool by running under cold water.
    Heat the oil in a wok, add the garlic and fry gently for one minute until golden. Drain from the wok and set aside. Add the straw mushrooms and bok choy and stir-fry over high heat for two minutes. Add the rice wine, sugar, and salt, and stir until the vegetables are coated in the wok juices.
    Transfer to a serving plate, spoon over the garlic, and serve at once.

    4 Servings

    Print This Recipe
    This entry was posted on Wednesday, September 26th, 2007 at 9:43 pm and is filed under Main Dishes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

    Leave a Reply

    Page optimized by WP Minify WordPress Plugin