Serves 4
For Chicken
1 tsp (5ml) sea salt
fresh cracked pepper to taste
3 tbsp (50ml) olive oil
For Glaze
1 tbsp unsalted butter
3 ½ oz (100g) shiitake mushrooms
1 3/4 oz (50g) oyster mushrooms
2 shallots minced
1/3 c (75ml) white wine
2/3 c (150ml) chicken stock
2 garlic cloves minced
3 sprigs fresh thyme
1/3 c (75ml) cream
1 3/4 oz (50g) goat cheese
Preheat oven to 375. Season chicken on both sides with salt and pepper.
Bring a cast-iron or heavy bottom frypan to medium-high - add olive oil. Carefully place chicken in pan, skin-side down, and sear for 2 to 3 minutes, or until golden brown. Turn chicken over and sear another minute. (Research pan for mushroom and goat cheese glaze).
Placed seared chicken on baking sheet lined with parchment paper and bake about 18 min.
To prepare glaze, use same pan chicken was done in, heat medium to high.
Add butter, mushrooms and shallots and cook 2-3 minutes.
Add white wine, chicken stock, garlic and thyme and cook additional 5 minutes. Remove thyme sprigs.
Add cream and cook 3 minutes then stir in goat cheese.
Serve chicken and spoon glaze on and around chicken.
Best served over scalloped potatoes or flavoured rice.