Long gone are the veggies of spring and berries of summer. We're in that weird in-between land, where if you live in Washington, D.C., like I do, you have to wear multiple layers and always, always carry a sweater and an umbrella. The same goes for our food. We're not quite into rosemary, sage, and roasted vegetable land that will be our mainstays for the next few months, so I decided to play to this indecisive season and make a dish, that, well, can be made any time.
There's also a lot of wiggle room here. You can use a thigh or chicken breast; skin on or off; bone in or out. Purchasing something like sliced mushrooms will also cut down on your prep time, which is always welcome during the week.
Chicken with Mushrooms and Thyme
Serves: 1 Time: Realistically, about 30 minutes Difficulty: Anyone can do it, I promise
- 1 piece of chicken
- 5 sprigs thyme, picked
- 1/2 c. Marsala wine
- 1/2 c. chicken stock
- 1/2 c. mushrooms, wiped clean and sliced
- 1/2 c. baby greens
- olive oil
- 1/2 lemon, juiced
- 1/2 T. butter (optional)
Preheat the oven to 350 degrees.
Season the chicken with salt and pepper. Heat 1 T. of olive oil in a pan and add the chicken (skin-side down if using skin). Cook for 2-3 minutes to get a brown crust, then cook another 2 minutes on the other side. Add the stock to the pan and transfer to the oven. Bake for another 18-24 minutes.
Set the chicken aside to rest.
Return the pan to the burner. Add the mushrooms and let them sautee for 2-3 minutes; until they are browned. Add the Marsala and thyme and let the wine reduce by 2/3. Season with salt and pepper. Stir in the butter and lemon juice.
Plate the greens. Top them with the chicken, followed by the mushrooms and sauce.