Sautéed Chicken in Red Wine, Balsamic and Mushroom Sauce

Sautéed Chicken in Red Wine, Balsamic and Mushroom Sauce

We are looking forward to a trip to Rome later this month with our friend, Dianne, and, when she came to dinner recently, I prepared an easy sauté with flavors we’ll be enjoying in Italy. I chose chicken thighs which have better flavor and texture than chicken breasts and remain moist during cooking. Skinless and trimmed of fat, they are a healthy alternative to more fatty meats.

The thighs had been rubbed with ground dried rosemary and black pepper corns and sprinkled with sea salt so they were ready to go at dinner time. With mushrooms and onions sautéed in the same pan and a quick reduction of red wine and rich chicken stock, the dish came together quickly and had authentic flavors.

Because high heat is used, sautés take little time and permit layering of flavors if several ingredients are sautéed in the same pan. The pan is then deglazed with liquid, in this case an Italian red from Tuscany and a previously reduced chicken stock, which incorporates the fond (the caramelized proteins on the bottom of the pan) and results in a rich sauce containing all the elements in the dish. The technique used in this recipe is classic and can be used with different meats or with fish, choosing complementary aromatic vegetables, usually an allium, such as garlic, onion and shallot, and whatever else the cook chooses. Wine is often used as the deglazing liquid, but stock or just water works. Vinegar can also be used in the reduction, its acidity brightening the flavors, as does lemon juice. In this preparation aged balsamic vinegar was added at the last minute because it is too delicate to withstand boiling in the reduction. Use this recipe to become familiar with sautéing over high heat, and you will have a reliable technique, adaptable to many ingredients, for easy flavorful meals.

Four Servings:

8 boneless skinless chicken thighs

1 ½ tablespoons dried rosemary

1 teaspoon black peppercorns

1 teaspoon sea salt

2 tablespoons olive oil

2 cups sliced mushrooms

1 medium onion, halved lengthwise, then sliced

½ cup dry red wine

1 cup chicken stock

Aged balsamic vinegar, optional

Grind the rosemary and pepper in a spice grinder. Trim the fat from the chicken and sprinkle on all sides with the rosemary/pepper powder and salt. Refrigerate until ready to cook.

Heat a heavy bottomed sauté pan over high heat, add the oil and, when the oil shimmers, add the chicken, leaving space between the pieces. Turn when the first side is well browned and continue until the other side is browned and the interior is just past pink.

Remove the chicken pieces to a plate, pour off the fat and add the mushrooms. Cook the mushrooms until well browned, and then add the onion. Continue until onions are translucent. Remove the onions and mushrooms to the plate with the chicken.

Add the wine to the pan, scraping the bottom of the pan to loosen the fond. When the alcohol has boiled off, add the stock and continue reducing until the liquid is slightly thickened. Return the chicken and vegetables to the pan, along with any juices on the plate. Taste, adding salt or pepper to taste, toss the chicken until reheated and serve, pouring the pan sauce over the pieces and drizzling with aged balsamic, if using.