Vinegar Chicken with Crisp Roasted Mushrooms

It’s all about the sauce for me, and it’s all about the sauce in this dish. I try to adapt most skin-on chicken recipes to use my go-to protein, boneless, skinless, chicken thighs, but the skin is essential in this preparation.

This recipe was adapted from the New York Times, contributed by Alison Roman. I used red wine vinegar and stock in the sauce and also added garlic. We ate it with a giant green salad instead of the lemon-dressed lettuce in the original recipe but I included the gem lettuce option below.

I served this tangy chicken and roasted mushrooms with crusty sourdough baguette (to soak up the sauce), roasted potatoes, and a dollop of Greek yogurt. Amazing!

Yield: 6 servings

For the Chicken:

  • 3 1/2 to 4 pounds bone-in, skin-on chicken (use any combination of legs, thighs or drumsticks, or breasts halved crosswise)(I used 8 bone-in chicken thighs)
  • Kosher salt and ground pepper
  • 2 tablespoons canola oil
  • 2 medium red onions, cut into 1-inch wedges
  • 8 large garlic cloves, smashed and peeled
  • 1/2 cup red wine vinegar or white distilled vinegar
  • 1/2 cup chicken stock or water
  • 1/2 bunch thyme, plus leaves for garnish

For the Roasted Mushrooms:

  • 2 pounds mixed mushrooms, such as shiitake, maitake, button, chanterelle or oyster, torn into large pieces or quartered (I used 24 oz cremini mushrooms and 10 oz button mushrooms, quartered)
  • 3 T olive oil
  • Kosher salt and freshly ground black pepper

For the Lemony Salad Greens with Sumac & to Serve:

  • mesclun salad greens or 2 to 3 heads Little Gem lettuces, ends trimmed, quartered lengthwise
  • 2 T fresh lemon juice
  • 1 T finely grated lemon zest
  • Kosher salt and ground pepper
  • sumac, for sprinkling
  • Olive oil, for drizzling
  • crusty bread, for serving
  • Greek yogurt, labneh, or sour cream, for serving
  1. Dry chicken with paper towels and season chicken with salt and pepper.
  2. Heat oil in a large, heavy-bottomed pot over medium-high heat. (I used a large and wide enameled cast iron pan.)
  3. Working in batches, add chicken skin-side down and cook until skin is golden brown and releases easily from the pot, 7 to 10 minutes. Using tongs, turn chicken to brown on the other side, another 4 to 8 minutes, depending on what cut you’re using. As the chicken browns, transfer it to a large plate.
  4. Add onions and garlic to the pot and season with salt and pepper. Cook, without moving them so they have a chance to brown, 4 to 5 minutes.
  5. Add vinegar and stock/water, then use a wooden spoon or spatula to scrape up any browned bits on the bottom of the pot.
  6. Bring to a simmer and return chicken to the pot, skin-side up, nestling all the pieces in there. (They don’t need to be totally submerged.) Scatter thyme around and place the lid on top. Reduce heat to medium-low and continue to cook at a gentle simmer until chicken is cooked through and tender, with an internal temperature of 165 degrees, 20 to 25 minutes.
  7. Meanwhile, roast the mushrooms. Heat the oven to 425 or 450 degrees, preferably on convection roast.
  8. Toss mushrooms with olive oil on a parchment paper-lined, rimmed baking sheet and season with salt and pepper. Roast, tossing once or twice, until the mushrooms are deeply browned and crispy on the outside but tender on the inside, 15 to 20 minutes depending on the type of mushroom and strength of your oven. (I roasted potatoes in the same oven.)
  9. If serving the salad, toss Little Gems with lemon juice and lemon zest. Season with salt and pepper and arrange on a large platter. Sprinkle with sumac and drizzle with olive oil before serving. (I served the chicken with green salad instead.)
  10. Remove chicken from heat and season the cooking liquid with salt and pepper as needed.
  11. Transfer chicken, onions and thyme to a large serving platter, spooning cooking liquid over the top, or alternatively, serve directly from the pot, with the mushrooms and salad alongside you like. Add toast and something creamy if you choose.

Additional Suggestions to Complete the Meal:

  • Bread: Slice any good, crusty loaf of your choosing about 3/4-inch thick and toast until golden brown. Rub with a cut garlic clove and drizzle with olive oil. Garlicky or spicy bread crumbs would also be welcome if you’re feeling carb-inclined. I served the dish with sliced sourdough baguette.
  • Something creamy: Chicken loves more fat, especially this very tangy chicken. A bowlful of any seasoned creamy ingredient like sour cream, full-fat yogurt or labneh sprinkled with chives is excellent for spooning onto or underneath the chicken, over lemony lettuces and onto toast. I served the chicken with a dollop of Greek yogurt.
  • Quick pickles: For a quick, light pickle, toss thinly sliced vegetables such as radishes or fennel with a little thinly sliced shallot and season with a good splash of vinegar, salt and pepper.

Union Square Cafe’s Seared Salmon with Spinach, Corn & Mushrooms

I made this lovely dish for Easter dinner. The sauce was absolutely incredible. I also loved that the salmon was served over a plate of sautéed vegetables. The recipe was adapted from one of the most popular menu items at NYC’s Union Square Café in the 1990’s.

The recipe is from the 40th Anniversary Special Edition of Food and Wine magazine titled “Our 40 Best-Ever Recipes,” contributed by Michael Romano.  I am keeping this issue as a “cookbook” because I want to try so many (practically all!) of the dishes. The issue states that this salmon dish is one of the best recipes Food and Wine has ever published. Very special.

We finished our meal with a celebratory Bunny Cake, of course!

Yield: Serves 4 as a main course or 6 as a first course (this recipe can be doubled easily)

  • 3/4 cup unsalted butter (6 ounces), divided
  • 1 cup thinly sliced red onion (I used 1/2 of a large red onion)
  • 3 garlic cloves (2 thinly sliced and 1 whole), divided
  • 1/4 pound shiitake mushrooms, stems removed and reserved, caps quartered, divided
  • 1 medium-size ripe tomato, coarsely chopped
  • 1 teaspoon whole black peppercorns
  • 1 bay leaf
  • 1/3 cup balsamic vinegar
  • 1/3 cup water
  • coarse salt
  • freshly ground black pepper
  • 3 tablespoons olive oil, divided
  • 1 pound fresh spinach
  • 2 cups fresh corn kernels (from 3-4 ears)
  • 1 (1 to 1 1/2 pound) center-cut salmon fillet, sliced crosswise into 4 to 6 strips
  • 3 tablespoons finely chopped chives

Make the Sauce:

  1. Cut 6 tablespoons butter into 1/2-inch cubes, and refrigerate until ready to use.
  2. Melt 2 tablespoons butter in a medium nonreactive saucepan over medium-low.
  3. Add onion, sliced garlic, shiitake stems, tomato, black peppercorns, and bay leaf, and cook until vegetables are soft but not brown, about 12 minutes.
  4. Add balsamic vinegar and 1/3 cup water, increase heat to medium-high, and cook, stirring occasionally, until mixture is syrupy, about 4 minutes.
  5. Reduce heat to low, and add cubed butter, 2 to 3 pieces at a time, whisking thoroughly between additions.
  6. Season sauce with salt and pepper to taste.
  7. Pour sauce through a fine wire-mesh strainer into a bowl; discard solids.
  8. Keep sauce warm over a double boiler.
Prepare the Spinach:
  1. Spear whole garlic clove with a dinner fork. (I’ve never done this before- genius!)
  2. Heat 2 tablespoons olive oil in a large skillet over high until just beginning to smoke.
  3. Add spinach; cook, stirring using fork with garlic clove, until spinach is wilted.
  4. Season with salt and pepper to taste; transfer to a colander to drain. Discard garlic clove.
Prepare the Corn & Mushrooms:
  1. Wipe skillet clean with paper towels. Reduce heat to medium, and add 3 tablespoons butter.
  2. Add shiitake caps, and cook, stirring, until softened, about 3 minutes.
  3. Stir in corn kernels; cook until completely heated through, about 3 minutes.
  4. Season with salt and pepper to taste. Transfer to a bowl, and keep warm.
  1. Increase heat to high, and add remaining 1 tablespoon butter and remaining 1 tablespoon olive oil to skillet.
  2. Season salmon strips with salt and pepper to taste.
  3. Add fish to skillet, and cook until browned but barely cooked through, about 3 minutes per side.
To Serve:
  1. Divide spinach among 6 plates; surround with corn and shiitakes.
  2. Place a salmon strip on top of spinach, and spoon vinegar sauce on fish.
  3. Garnish with a sprinkling of chives; serve immediately.

Cornmeal Waffles with Greens & Creamy Chicken-Mushroom Sauce

I used to make my husband a dish similar to this WAY back in the day before we were married. He was thrilled with this upgraded version.

I was inspired to recreate the dish after seeing a creamy chicken and mushroom casserole post on Kitchen Sanctuary.com. It just looked like it should be served over waffles! The cornbread waffle recipe was adapted from King Arthur Flour.com. They were absolutely amazing. (We will be eating them for breakfast in the near future.) To make it a complete meal, I layered steamed baby greens between the saucy chicken and crispy waffle.

I adapted the sauce recipe by using chicken thighs, cremini mushrooms, fresh thyme, increasing the garlic, and omitting the celery salt. I used sweet onions in the sauce but would possibly substitute shallots next time. To make the waffle batter, I measured the liquid by volume and the dry ingredients by weight. Perfection.

We ate this dish for dinner but it would also be wonderful served for brunch.

For the Creamy Chicken-Mushroom Sauce:
  • 10 boneless, skinless chicken thighs, chopped into big chunks or strips
  • 9 T all-purpose flour
  • 1 tsp coarse salt
  • 1 tsp black pepper
  • 2 T canola oil
  • 2 T unsalted butter
  • 3 yellow or sweet onions, peeled and finely diced (can substitute shallots)
  • 10 cloves garlic, peeled and minced
  • 5-7 sprigs of fresh thyme or 1 tsp dried thyme
  • 1 quart chicken stock
  • 300 ml milk
  • 3 T freshly squeezed lemon juice
  • 24 oz cremini mushrooms, thickly sliced
  • 240 ml heavy cream
  • 6 T cornstarch (mixed with 10 T pan sauce – to make a slurry)
  • fresh parsley, minced
  1. Place the chicken pieces in a bowl with 6 tablespoons of the flour plus 1/2 tsp each of salt and pepper. Toss to cover the chicken in the flour and seasoning.
  2. Finely chop the garlic and onions/shallots in a food processor.
  3. Heat the oil over medium-high heat in a large skillet and add the chicken. (I used a large enameled cast iron pan.) Brown all over (it doesn’t need to be cooked through at this point). Remove from the pan with a slotted spoon and put to one side.
  4. Place the butter in the same pan and melt over a low-medium heat.
  5. Add the onions, garlic, and thyme sprigs and cook for 5 minutes until the onion softens, scraping the brown bits from the bottom of the pan.
  6. Sprinkle on the remaining 3 T of flour and stir for a minute (it will be lumpy).
  7. Pour in a splash of the stock and stir, using a whisk until combined. Continue to add in stock, a little at a time, while stirring, until all the stock is added and you have a smooth sauce with no lumps.
  8. Remove thyme sprigs.
  9. Add the milk, bring to a boil, and continue to stir over the heat until the sauce thickens, about 5 minutes. Add the lemon juice.
  10. Add the mushrooms, the chicken and the remaining 1/2 tsp of salt and pepper. Place a lid on the pan and simmer gently for 20 minutes.
  11. Remove the lid and stir in the cream, then heat through for a further 5 minutes.
  12. Remove the lid and test for seasoning. Add a little more salt and pepper if needed.
  13. If you’d like the sauce to be any thicker, then at this point you can stir in the slurry. Add a little splash at a time, while stirring, until you get the thickness you want. (I incorporated all of it.)
  14. Serve garnished with minced parsley, as desired.

For the Cornmeal Waffles:

  • 1 3/4 cups (397 g) buttermilk
  • 2 large eggs
  • 5 T (85 g) butter, melted and cooled OR 3/8 cup (74 g) vegetable oil
  • 177 g (1 1/2 cups) all-purpose flour
  • 138 g (1 cup) yellow cornmeal
  • 25 g (2 T) sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon coarse salt
  1. In a medium-sized mixing bowl, whisk together the buttermilk, eggs, and melted butter or oil.
  2. In a separate bowl, blend together the dry ingredients, then quickly and gently combine the wet and dry ingredients.
  3. Let the batter sit for 10 minutes, to allow the cornmeal to soften.
  4. Drop the batter by 1/3-cupfuls onto a hot waffle iron, and cook it until steam stops seeping from the iron, about 5 minutes.
  5. Set aside on a cooling rack to allow steam to release. Keep warm in an oven or warming drawer until ready to serve.

For the Steamed Greens:

  • 4-8 cups mixed baby greens (kale, chard, spinach)
  • coarse salt and freshly ground black pepper
  1. Microwave greens in a covered glass dish with 2 T water for about 4 minutes, or until wilted. (Alternatively, greens can be steamed on the stove top or sautéed.)
  2. Season with salt and pepper.

To Serve:

  1. Top 1-2 waffles with steamed greens.
  2. Smother with creamy chicken-mushroom sauce, garnish with minced parsley. Serve immediately.

Greek Stuffing

I have gone to a hair salon owned by a lovely Greek family for many years. Beyond being a relaxing experience to just be there, we often discuss food and new restaurants- it’s great. After hearing about this Greek Thanksgiving stuffing for almost as many years, I finally got the treasured family recipe. 🙂

This dish is reminiscent of one of my son’s favorite rice and meat dishes, Thai One-Pot, with a Greek twist. It incorporates cinnamon, raisins, roasted chestnuts, as well as pine nuts.

My friends eat it as part of their Thanksgiving feast, but it is also hearty enough to be served as a main course. We ate it for dinner with roasted broccoli on the side. I modified the original recipe by using fresh mushrooms and ground turkey instead of ground beef. It was very unique and delicious!

Yield: Serves 6 to 8 as a main dish

  • 4 T unsalted butter
  • 1 cup chopped celery (about 3 stalks)
  • 1 large yellow onion, chopped
  • 1 cup flat parsley, chopped, plus more for garnish
  • 24 oz white button mushrooms, sliced
  • 1 cup white Basmati rice
  • 2 1/2 cups chicken or turkey stock
  • 13 oz organic roasted, peeled chestnuts, crumbled lightly
  • 1 1/2 cups canned crushed tomatoes
  • 1/4 cup toasted pine nuts
  • 1/4 cup raisins
  • 1 cinnamon stick
  • 1 T olive oil
  • 1 1/4 pound ground turkey or ground beef
  • 1 turkey liver or 2 chicken livers, finely chopped
  • 1-2 T ground cinnamon
  • coarse salt
  • 1/2 T freshly ground black pepper
  1. Melt the butter in a 14-inch skillet.
  2. Add the chopped celery and onion; sauté over medium heat for 5 minutes. Season with salt and pepper, add the parsley, and continue to sauté for another minute.
  3. Add the mushrooms and season with salt and pepper. Cook until lightly browned, scraping the browned bits from the bottom of the pan. Remove from the pan and set aside.
  4. Meanwhile, prepare the rice: In a medium pot, bring chicken stock, rice, and 1/2 tsp salt to a simmer. Add the chestnuts, crushed tomatoes, pine nuts, raisins, and cinnamon stick; mix. Cover and cook over low heat for 15-20 minutes. (I used an enameled cast iron pot so that I could use it to finish the dish.)
  5. While the rice is cooking, add the olive oil to the hot 14-inch skillet, followed by the ground meat and chopped liver.
  6. Season the meat with 1 T salt, 1/2 T black pepper, and 1 T ground cinnamon. Cook until no longer pink, scraping the browned bits from the bottom of the pan.
  7. When the rice is tender, remove the cinnamon stick.
  8. Add the onion, celery, and mushroom mixture to the cooked meat, followed by the cooked rice mixture. Stir to incorporate.
  9. Garnish with chopped parsley and serve.

Sheet Pan Crispy Mushroom-Parmesan Sandwiches

I must confess that we’ve eaten these delicious sandwiches on a couple of occasions already. They are a fabulous variation of the more common vegetarian alternative “parm” sandwich, eggplant parmesan. Worth using the oven in the summer! 🙂

This recipe was adapted from Meatless Sheet Pan Suppers: 100 Surprising Vegetarian Meals Straight from the Oven by Raquel Pelzel. I served them with both challah and potato rolls, on different occasions. The original recipe recommends sub rolls. I modified the proportions, used part-skim mozzarella, and substituted fontina for the provolone cheese. Fabulous!

Yield: 4 sandwiches

  • 8 T extra-virgin olive oil
  • 6 garlic cloves, finely grated
  • 1/2 cup panko bread crumbs
  • 1 tsp plus a pinch of kosher salt
  • 3/4 cup grated low-moisture part-skim mozzarella cheese
  • 3/4 cup grated fontina or provolone cheese
  • 6 T finely grated Parmigiano Reggiano cheese
  • 4 large or 6 medium portobello mushrooms, stemmed and sliced 1/4 inch thick
  • 1/2 cup store-bought or homemade marinara sauce (I used Trader Joe’s Marinara Sauce with Barolo Wine), or more, as desired
  • 4 rolls, such as challah, potato, or sub rolls
  1. Adjust an oven rack to the middle position and preheat the oven to 400 degrees, preferably on convection roast.
  2. Combine the olive oil and garlic in a microwave safe bowl, and warm in the microwave at high power until the garlic is fragrant, about 30 to 45 seconds.
  3. Pour 3 T garlic oil into a small bowl and add the panko bread crumbs and a pinch of kosher salt. Rub together with your fingers to combine and set aside, reserving the remaining garlic oil. (Add up to an additional tablespoon of garlic oil, as needed.)
  4. In a separate bowl, combine the mozzarella, fontina (or provolone), and Parmigiano Reggiano cheeses.
  5. Place the mushrooms in a medium-sized bowl and toss with 2 T garlic oil and the remaining 1 tsp kosher salt.
  6. Transfer the mushrooms to a parchment paper-lined, rimmed sheet pan and roast until tender, 10 to 12 minutes. Do not flip them. Transfer the mushrooms to a plate and set aside.
  7. Line a second sheet pan with aluminum foil (or the same pan if it is cool enough to handle). Adjust the oven rack to the upper-middle position and preheat the broiler to high.
  8. Open the rolls and lightly brush the interior of each with some of the remaining garlic oil.
  9. Place the rolls, face up, on the prepared sheet pan and broil until the bread is golden brown, 1 to 2 minutes. Watch carefully! Remove the rolls from the oven, keeping the broiler on, and divide the tops of the rolls among 4 plates. Leave the bottom of the rolls on the sheet pan.
  10. Arrange the mushrooms over the bottom halves of the rolls and top each with 2 (or more) T marinara, spreading it out a bit.
  11. Divide the cheese over each mound of vegetables and return the sheet pan to the broiler. Broil until the cheese is melted, 1 to 3 minutes, watching carefully.
  12. Sprinkle the reserved panko bread crumbs evenly over the cheese and return to the broiler until the crumbs are golden and crisp, 1 to 2 minutes.
  13. Transfer each portion to a plate and top with reserved roll top. Serve hot.

Pasta with Kale, Sausage, & Mushrooms

This quick weeknight dish makes kale a crowd-pleaser. 🙂 It was fabulous.

This recipe was adapted from The New York Times, contributed by David Latt. I used my CSA red kale instead of black kale and I doubled the mushrooms and the garlic. I also modified the cooking sequence. This recipe could easily be adapted to make a vegetarian version by omitting the sausage.

  • 1 bunch red or black kale, washed, ribs removed
  • 1 pound sweet or hot Italian sausages
  • 8 oz (½ pound) shiitakes mushrooms, washed, thinly sliced
  • 8 oz  pound) cremini mushrooms, washed, thinly sliced
  • 8 garlic cloves, peeled, finely chopped
  • 4 shallots, peeled, finely chopped
  • 1 tablespoon olive oil
  • 2 cups chicken stock or pasta water
  • 1 T unsalted butter
  • sea salt and freshly ground black pepper
  • ½ cup grated Parmesan or Romano cheese
  • 1 pound pasta (spaghetti, ziti, penne, or fusilli) (I used La Molisana Pantacce Toscane, 106)
  • 1 T Kosher salt for the pasta
  1. Sauté with olive oil or grill the sausages to put a crust on the outside, drain on a paper towel, cut into 1/4-inch rounds, then set aside.
  2. In a hot pan lightly brown the kale with the olive oil and remove.
  3. Add the mushrooms, shallots, and garlic; sauté until lightly browned.
  4. Turn down the heat to medium. Return the kale to the pan along with the sausages, stock, and butter. Braise for 15 minutes. The liquid should reduce by half.
  5. Taste and adjust the seasoning with sea salt and pepper.
  6. Meanwhile, make the pasta in boiling salted water, drain, reserving 2 cups of the pasta water, drizzle with olive oil, season with sea salt and black pepper, toss.
  7. Add the cooked pasta to the sausage mixture, toss to coat with the sauce. Serve with grated cheese.

Wild Mushroom Crêpes with Sunny Eggs

When we lived in Chicago, one of our favorite weekend traditions in the winter was going to see a movie and then eating at La Creperie. The restaurant was cozy and warm and the food was delicious. This dish brought us back there. 🙂

This wonderful dinner was also reminiscent of the mushroom crêpes that my Mother-in-Law serves on Christmas Eve as part of a traditional multi-course Ukrainian feast. I loved that this version incorporated roasted wild mushrooms- it made them rich with mushroom flavor. Incorporating an egg made them hearty enough to serve for dinner. (This dish really could be served any meal of the day.)

This recipe was adapted from a Food and Wine “staff favorite” recipe contributed by Twin Cities chef Thomas Boemer. I increased the garlic and modified the proportions and method. We ate them with roasted asparagus on the side. Perfect!

I’m sharing my cozy dish at Angie’s Fiesta Friday #215 this week, co-hosted by Laurena@ Life Diet Health and Alex @Turks Who Eat. Enjoy!
Yield: Serves 6

Make the Sauce:

  1. In a medium saucepan (I used a 1.5 quart), melt 1 tablespoon butter over moderate heat.
  2. Whisk in all-purpose flour until combined.
  3. Gradually whisk in 1/2 cup cream and simmer until thickened, about 2 minutes.
  4. Gradually whisk in remaining 1/2 cup cream, nutmeg, and 1/2 cup of the mushroom filling.
  5. Simmer over low heat, stirring occasionally, until no floury taste remains, about 7 minutes.
  6. Transfer to a food processor, blender, or using an immersion blender in the pot, purée until smooth.
  7. Return sauce to pan and season with salt to taste. Keep warm.

Make the Crêpes:

  1. In a medium bowl, whisk 4 eggs, milk, bread flour, melted butter, and kosher salt until smooth.
  2. Heat a 10-inch nonstick skillet or crêpe pan over moderate heat; brush with melted butter or oil. (I did 2 pans at once.)
  3. Add about 1/4 cup of the batter, about one-sixth, swirling to coat the pan evenly. Cook until lightly browned on bottom, about 2 minutes.
  4. Using a spatula, flip crêpe; reduce heat to moderately low.
  5. Arrange about one-sixth of the remaining mushroom sauce in a ring on crêpe, about 4 large spoonfuls, and immediately crack 
1 egg in center of ring. Lift the ring and allow the egg white to spread around the crêpe.
  6. Cook until egg white is set and yolk is still runny, about 3 minutes.
  7. Top with a few mesclun leaves. Drizzle with one-sixth of the roasted mushroom filling, mushroom sauce, and garnish with thyme, salt, and pepper. Transfer to a plate.
  8. Repeat procedure to make 5 more crepes. Serve immediately.

One Year Ago: Buckwheat Popovers

Two Years Ago: Pear Clafoutis

Three Years Ago: Vanilla-Bean Sablés and Viennese Sablés

Four Years Ago: Bread Machine Brioche

Five Years Ago: Asparagus Gruyère Tart

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