Roasted Chicken with Balsamic Mushroom Sauce

Roasted Chicken with Balsamic Mushroom Sauce | Dash of Savory

A little sweet and a lot of savory. This dish is perfect for any week night meal.

Don’t feel intimidated by risotto , I’ve perfected risotto in the oven and I must share it with the world. You can never go wrong with rice, wine and cheese. While the mushroom sauce was destined for the chicken I found that it was even more delicious smothered all over this risotto.

Instead of chicken this would be a perfect recipe for pork chops or a nice big juicy steak. The big flavors in this dish will stand up to any protein. No matter how or what you make with this recipe it will not disappoint. Boyfriend approved.

Prep Time 2

Cook Time 1 Hour

Difficulty Easy

Servings 4

Ingredients

4 whole Legs

4 whole Thighs

2 tablespoons Butter

2 tablespoons Olive Oil

1 whole Onion, diced

1 package Sliced Mushrooms

4 cloves Garlic, grated

2 tablespoons Honey

1/3 cup Dry White Wine

1/2 cup Balsamic Vinegar

1 cup Chicken Stock

Salt & Pepper

2 tablespoons Cold Butter

FOR THE BAKED RISOTTO

2 tablespoons Olive Oil

1 small Onion, diced

1 clove Garlic, grated

1 cup Arborio Rice

1/3 cup Dry White Wine

3 cups Chicken Stock

1/2 cup Gruyere Cheese, grated

1/2 cup Parmesan Cheese, grated

Salt & Pepper

Preparation Instructions

Preheat your oven to 425 degrees F.

Start by preparing the risotto then it’s all downhill from there. In a medium size ovenproof pan add the olive oil and heat over medium high heat. Add the onion and sweat for 3-5 minutes. Add garlic and cook until fragrant, 30 seconds. Add rice and toast for 1 minute while stirring. Add wine and deglaze pan, reduce to au sec {nearly dry}. Add chicken stock to the pan and bring to a boil. If you’re not using a ovenproof pan, like me, transfer mixture to a baking dish and cover with a lid. Bake for 30 minutes until rice has absorbed almost all the liquid and is tender. Remove and stir in cheese until melted. Season with salt and pepper.

While rice is cooking prepare chicken.

{I bought backbone-in legs and thighs and broke both of them down myself. It’s cheaper and so easy, save the bones for Chicken Stock and you have a whole other ingredient you don’t have to pay for. Don’t throw away your money, cook with it!} 

In a large skillet add the butter and olive oil over medium high heat. Season chicken on both sides with salt and pepper. Place chicken skin side down in the skillet. Cook until skin is crisp and golden brown, 2 minutes per side. {If you’re feeling really ambitious, take a spoon and tilt the pan to baste the chicken  in the oil and butter while cooking.} Remove chicken to a foil lined sheet pan, place in the oven and roast for 20 minutes until juices run clear and an instant read thermometer inserted in the meatiest part comes to 160 degrees F. Tent with tin foil until ready to serve.

While chicken is cooking, add onion to the same pan you cooked the chicken in and sweat over medium high heat. Cook for 2 minutes. Add mushrooms and cook until brown, 2 more minutes. Add the garlic and cook until fragrant, 30 seconds. Stir in the honey and cook until you can smell the honey, 30 seconds. Add the wine and deglaze the pan. Reduce until au sec {nearly dry}. Add the balsamic and chicken stock, cook until reduced by half and thickened. Turn off heat and stir in cold butter until melted in and the sauce looks shiny {and glorious}. Serve on top of chicken and risotto.

Roasted Chicken with Balsamic Mushroom Sauce | Dash of Savory

Eat until your little heart’s content.

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