Powered by Blogger.

Death Row Chicken, recipe rewind because some things are too good to miss!

We are having a lovely spring day here. There is cherry blossom "snow" falling in the back yard. There is no need for a fire in the wood stove. The sun was bright and warming all day. But my dear husband is ill. For some reason (not his choosing I am sure) he has the flu.

This evening had me gladly keeping company with him, and with that cooking will wait another day. In the meanwhile, you will love this dish. It too is a bit of spring time, yet hearty enough should the weather get cold again.....I hope you enjoy it as much as we do.

I am thinking that I would like to try this with Tuscan kale and serve it over polenta.......


One of the dishes that I made for Sunday Cafe was this chicken dish, adapted from those RecipeAddicts, Carla and Michael. The actual post for the delightfully titled dish, for the time being, is a victim of the great Blogger Crash of 2011. This version was part of our dinner and everyone raved.


Death Row Chicken, a meal worthy of being your last, but you will want it again and again!
adapted from: RecipeAddicts

8-10 chicken thighs, with skin on and bone in
butter, rendered lard- for browning

1 pound of mushrooms, sliced
3 - 4 cloves of garlic, minced
2 T butter (or more, it will depend on the mushrooms)
1/4 c Balsamic vinegar
2 C rich chicken stock
salt and pepper to taste

*dry white wine if needed
2 large hands full of baby spinach leaves

Serve with suggestions:  rice, pasta or mashed potatoes

Brown your chicken thighs in the butter or rendered lard (bacon fat would also be good here). A deep rich dark brown is what you want to achieve on the skin, turn over and brown the other side. When all chicken is browned, remove it to a large flat baking pan, 9X13 or 12X15 as needed for the chicken to fit without over crowding. There should be a small amount of room around each piece of chicken, so the stock and mushrooms surround the meat.

Preheat oven to 375 degrees.

Drain excess fat from the pan, do not discard the portion that has the sought after brown bits of flavor. To the pan, add 2 T butter, the minced garlic and the mushrooms. Saute the mushrooms to a golden brown, scraping the golden bits from the bottom of the pan. When the mushrooms release their juices, this will help deglaze the pan. Add the chicken stock, vinegar and salt and pepper to taste.

Carefully pour pan sauce over chicken, then make sure all the mushroom slices are down in the stock mixture. Important: the stock mixture should not cover the chicken, the goal is to have the skin continue to bake in the oven and remain crispy.  Bake 45 minutes.


Carefully remove chicken from the stock, place on a large serving platter. Return to the oven to keep warm if desire.


Pour pan juices back into the skillet used to brown the chicken, and reduce stock by about half. The pan gravy will have coat the back of a spoon. *I let my pan reduce too long and added back a bit of white wine for the proper consistency. Add the spinach and simmer briefly until tender.

Spoon the sauce over the chicken, serve with pride.

Thank you for visiting Our Sunday Cafe, as always we appreciate your time and your wonderful comments!

this post shared with:
celebrate it @ the freshman cook
foodie friday @ rattlebridge farms

1 comment

  1. This looks and sounds divine! I hope Terry feels better soon. Happy Spring, Rocquie

    ReplyDelete

We appreciate your visit and encourage comments, questions and general conversations!

Back to Top