Ingredients:
4 tablespoons virgin olive oil
1 roaster chicken, cut into 8 pieces with bone on
Salt and pepper
1/2 pound crimini mushrooms, quartered
1/2 pound oyster mushrooms, halved
2 cups balsamic vinegar
2 tablespoons tomato paste
2 tablespoons butter
Procedure:
In a 12-inch to 14-inch skillet, heat olive oil over medium heat until smoking. Season chicken with salt
and pepper and place skin side down into hot pan. Cook until skin is dark golden brown, about 8 minutes
for each side. Remove chicken and keep warm. Add mushrooms to pan and cook unmoved for 6 minutes.
Resist stirring or shaking the pan. Add vinegar, tomato paste and butter and stir until smooth. Place chicken
into pan with mushrooms and bring to a boil. Lower heat and simmer 10 to 15 minutes or until chicken is
cooked through. If liquid dissipates, add more balsamic vinegar. Place chicken on warm plate, pour mushrooms and sauce over and serve.
Recipe Type: Authentic4 tablespoons virgin olive oil
1 roaster chicken, cut into 8 pieces with bone on
Salt and pepper
1/2 pound crimini mushrooms, quartered
1/2 pound oyster mushrooms, halved
2 cups balsamic vinegar
2 tablespoons tomato paste
2 tablespoons butter
Procedure:
In a 12-inch to 14-inch skillet, heat olive oil over medium heat until smoking. Season chicken with salt
and pepper and place skin side down into hot pan. Cook until skin is dark golden brown, about 8 minutes
for each side. Remove chicken and keep warm. Add mushrooms to pan and cook unmoved for 6 minutes.
Resist stirring or shaking the pan. Add vinegar, tomato paste and butter and stir until smooth. Place chicken
into pan with mushrooms and bring to a boil. Lower heat and simmer 10 to 15 minutes or until chicken is
cooked through. If liquid dissipates, add more balsamic vinegar. Place chicken on warm plate, pour mushrooms and sauce over and serve.
Recipe Author: Chef Mario Batali
Source: http://mushroomcouncil.org/MonthlyShippingReports/2008_09/Mushroom_ROP_with_Mario-FINAL.pdf