Chicken Paradise

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Ingredients:

2 1/2 - 3 pounds bone-in,

   skin-on chicken breasts and thighs

2 teaspoons olive oil

3/4 cup chicken broth

1/3 cup white wine

8 oz. Crimini mushrooms (sliced if large, whole if small)

2 bay leaves

1 tablespoon unsalted butter

1 tablespoon olive oil

1 teaspoon red wine vinegar

2 tablespoons minced fresh parsley

Paste:

1 lb. Crimini mushrooms, sliced

1 tablespoon extra-virgin olive oil

4 garlic cloves, peeled and minced

1/2 teaspoon dried oregano

1/2 teaspoon dried thyme

1 teaspoon Spanish Paprika

1/2 teaspoon pepper

1/4 teaspoon sea salt

2 Tablespoons Port Wine

Pinch red pepper flakes

Preparation:

Start with the paste by placing butter in large skillet.  Heat skillet and brown sliced mushrooms.  Place in a plate to cool.  Sauté onions and garlic in the same skillet until soft and slightly caramelized. Remove from skillet.  Place half of the onions and half the browned mushrooms in food processor.  Add the herbs, paprika, salt, pepper, Port and red pepper flakes and pulse until finely chopped.  Transfer to a bowl.  Paste can be made up to 24 hours in advance and refrigerated.

Brown the remaining 8 oz. mushrooms then set aside.  Pat the chicken pieces dry with paper towels.  Sprinkle chicken pieces with salt and pepper.  Heat oil in 12-inch skillet over medium-high heat until just smoking.  Add chicken, skin side down, and cook without moving it until well browned, 5 to 8 minutes.  Transfer chicken to large plate. Drain off all but 1 teaspoon fat from skillet and return to medium-low heat.  Add 1/3 cup paste to skillet and cook, stirring constantly, until fragrant and foam forms on pan bottom, 1 to 2 minutes.  Stir in broth, remaining onions and bay leaves, scraping up any browned bits.  Return chicken to pan, skin side up (skin should be above surface of liquid), and roast in 400 degree oven for 15 minutes.

Remove skillet from oven and spread remaining paste over chicken pieces; sprinkle mushrooms around chicken.  Continue to roast until paste begins to brown, breasts register 160 degrees, and thighs register 175 degrees, 7 to 12 minutes longer.

Transfer chicken to serving platter and tent loosely with aluminum foil.  Remove bay leaves from sauce and whisk in butter, vinegar, and 1 tablespoon parsley;  season with salt and pepper.  Spoon sauce around chicken on platter or, just put chicken back in pan with sauce and sprinkle with parsley.

Serving Suggestion:

Serve with chicken flavored rice and a green vegetable.