Monday, September 12, 2011

Chicken with Tomatoes and Cream

Some of the best results come from just using what you already have on hand.  This was just such a dish.  A happy day is clearing out the fridge using up things that are close to their expire date.   The tomatoes are coming in full blast with the last solid spell of hot days, so I'm trying to incorporate as many tomatoes into my recipes while they are so good.  The rest of the ingredients have been waiting for a good use.


1 Whole chicken, cut into 8 pieces
2 oz Pancetta, chopped
1/2 Small onion, diced
2 Garlic cloves, finely minced 
3 Cups chopped fresh tomatoes, seeds removed
1 Cup Chanterelle mushrooms
1/4 Cup cream
20 or so Fresh Basil leaves


Heat oven to 400.  Salt and pepper chicken.  In a large fry pan, sear chicken in just a tablespoon of oil, skin side down first.  Brown both sides of chicken and place in a shallow baking pan.  Finish cooking the chicken in the oven, another 20 minutes or so.
Meanwhile, depending on how fatty your pancetta, either drain all of the oil from the pan, or leave enough to fry the pancetta.  Brown pancetta and then add onions and garlic and saute until softened.  Add in tomatoes and bring to a boil.  Let boil lightly for about 10 minutes, then add in chanterelles and saute until softened.  Add in cream and let boil for a few minutes.  Finish with the fresh basil.  We loved the sauce, again, fresh ingredients, and cream does not hurt!

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