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When I saw this recipe my mouth was drooling over the picture. The problem came when I made it, my plate didn’t look like the picture. The shallots didn’t stick to the chicken like the recipe said and they burned. Otherwise the sauce is fantastic! Just a word of caution if you use dried shiitake mushrooms like I did, rehydrate them before hand. I figured they would soften while the sauce cooked, which some did, and others where chewy. I would make this dish again, except maybe cook the chicken differently and top with some crispy fried shallots.

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Chicken with Caramelized Shallots and Shiitake-Wine Sauce
(Adapted form Eva’s Kitchen)

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Chicken
6 bone in chicken thighs or 4 bone in or boneless breasts, with skin
kosher salt and ground black pepper to taste
2 teaspoons olive oil
2 large shallots (about 4 ounces), thinly sliced
2 green onions (white and light green parts), chopped (I just cut a few from my garden I didn’t use the white parts)

Preheat oven to 350 degrees F. Lightly season the chicken with salt and pepper.

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In  a large, ovenproof skillet, heat the oil over medium heat until hot but not smoking.

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Add the shallots and green onions and cook, stirring, just until beginning to brown, about 2 minutes.

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Arrange the chicken over the onions skin side down and use a spatula to firmly press each piece of chicken into the onions.

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Cover the skillet and cook until the shallots and green onions are browned and sticking to the skin of the chicken and the chicken is almost completely cooked 8 to 10 minutes. Uncover and transfer the pan to the oven until the chicken is completely cooked, about 15 minutes.

Meanwhile, prepare the shiitake-wine sauce.

Transfer the chicken and caramelized onions to individual plates or a serving platter. Pour over some of the sauce, transfer the remainder to a gravy boat and pass at the table. Serve.

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Shiitake-Wine Sauce
1 tablespoon unsalted butter
2 tablespoons olive oil
½ pound fresh shiitake mushrooms, stems removed, caps thinly sliced
2 large shallots (about 4 ounces), finely chopped
kosher salt and ground black pepper
1 ½ cups dry red wine
1 ¼ cups beef broth
1 tablespoon low-sodium soy sauce
1 tablespoon Worcestershire sauce
2 teaspoons cornstarch
1 tablespoon chopped fresh thyme leaves

In a nonstick skillet over medium heat, melt the butter and add the oil.

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Add the shiitakes, shallots, and a pinch each of salt and pepper. Cook, stirring, until softened, about 4 minutes.

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Add 1 cup of the wine and ¾ cup of the beef broth and bring to a boil. Reduce the heat and simmer for 5 minutes, stirring often.

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Use a slotted spoon to transfer the mushrooms to a small bowl.

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Increase the heat to high and boil the wine mixture until reduced to ½ cup, 10 to 15 minutes.

In a small bowl combine the soy sauce, Worcestershire, and cornstarch.

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Stir well until the cornstarch has dissolved.

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Pour into the wine mixture along with the remaining ½ cup wine and ½ cup beef broth.

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Bring to a boil and simmer for 3 minutes.

Return the mushrooms to the skillet along with the chopped thyme and boil for 1 minute, stirring constantly, until the wine mixture has thickened.

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Remove from the heat and serve.

Store in a tightly covered container in the refrigerator for up to 1 week.

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