The first part of this dish I diced lots of garlic (about a whole head of it) and sauteed it in olive oil. I then browned the chicken in the oil and garlic and topped it off with fresh rosemary and thyme from the garden. Salt and fresh ground black pepper, as well.
Once it was browned I poured in one cup of white wine and let it boil and then lowered the flame and covered the dish as it looks above.
I had dried shitake mushrooms which I brought to a boil in water. Above is what they look like before and after. I allowed the mushrooms to stay in the hot juices until they cooled and then I poured the left over juice into the cooking chicken and cut up the mushrooms in bits which also went into the pan with the cooking chicken.
When the chicken was completely cooked I took out the meat and added 1/3 of a pound of goat cheese into the juices. It looks like the above picture.
I then boiled some pasta and made the final dish. The picture unfortunately came out awful, but the food was delicious.
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#1 by Wandering Coyote - September 7th, 2009 at 16:20
This looks delicious! Actually, you’ve inspired me…I just bought 8 chicken thighs today; 4 are going in a dish I’ve already planned, but now you’ve given me an idea for the other 4…Hmmmm…
#2 by monicajane - September 7th, 2009 at 16:37
you inspired me with the pear and apple cobbler and I got the pears and apples and they’ve all been eaten before I got a chance to cook!!
Have to try again!
#3 by Wandering Coyote - September 7th, 2009 at 16:42
Wow! That was quick!
#4 by monicajane - September 7th, 2009 at 16:44
there is one pear left! and half an apple…
#5 by Marlboro - September 7th, 2009 at 16:57
Dried shitakes?! The liquor off of them is good for flavoring, but I still thought they were pretty much a thing of the past. Fresh shitakes are so plentiful now–even in my dead-end part of the world we have a local mushroom grower– and they’re so much cheaper than they used to be.
At any rate, this looks like a wonderful dish.
#6 by Bob - September 8th, 2009 at 00:18
What kind of goat cheese did you use? I love the concept, even though I’m not a mushroom fan. Heh.
#7 by monicajane - September 8th, 2009 at 00:22
skip the mushrooms!
I just used the very standard creamy goat cheese…
I eat all sorts of goat cheese but the one I used is the most commonly eaten…I’ll see if I can find some sort of picture to explain…
here you go this kind…fresh goat cheese rounds
http://media.photobucket.com/image/goat%20cheese/eatingetc/GoatCheese.jpg
I love aged goat cheese…but this fresh stuff is just more akin to heavy cream…
#8 by gcasmarina - September 8th, 2009 at 12:20
brava Monichina, mi fai venire fame
#9 by monicajane - September 8th, 2009 at 15:53
we got about 10 lbs of dried shitake’s for about 10 bucks…that is the only reason we got them…
but of course fresh is always better in all things food.
#10 by Tina - September 8th, 2009 at 21:14
Oh wow…how did I miss this post?! I have to admit, my online time has been sporadic….this looks great. I really like goat cheese and absolutely love mushrooms.
I agree with you about Wandering Coyote being inspiring! I have a growing stack of her recipes to try.