One pot cooking makes us happy when ease is a priority. If that pot goes into the oven, all the better, since it doesn’t need fussing over. This one-potter combines the earthy flavors of mushrooms with mild chicken, for a dish destined to match rustic and deeply flavored reds like these:
Make this: Baked Chicken with Mushrooms
Stir together 2 tablespoons each: whole-grain mustard and olive oil; rub mixture into 4 boneless chicken thighs. Season with salt and pepper. In a 2-quart shallow baking dish, toss together 8 ounces sliced mushrooms, 2 cloves garlic, minced, and 2 green onions, chopped. Top with chicken, skin-side up. Bake at 400 degrees until the chicken is nearly cooked, about 25 minutes. Turn broiler on high; broil chicken until the skin browns and crisps, about 5 minutes. Serve, spooning the cooking juices over the mixture. Makes: 2 servings
Recipe by Bill Daley
Drink this
By sommelier Arthur Hon of Sepia, as told to Michael Austin:
2013 Guy Breton Regnie, Beaujolais, France: When it comes to mushrooms, two natural pairings are the gamay and pinot noir grape varieties. This elegant wine comes from one of the Crus Beaujolais, meaning it is a cut above the average gamay-based offerings of the region. The aromas of herbs and earthy mushroom in combination with the natural bright acidity of gamay without too much strident tannin make a rustic but perfect pairing for the dish.
2002 Yarra Yering Underhill Shiraz, Yarra Valley, Australia: This wine has an Old World taste to it, reminiscent of a grenache-based wine from the Rhone Valley of France. The beautifully aged, earthy red fruit flavors will offer a mellow and warm backdrop to the umami notes in this dish and will also be in sync with the caramelized bits of chicken and mushroom after they have been sweetened by the onions and garlic.
2009 I Clivi Galea, Colli Orientali del Friuli, Friuli-Venezia Giulia, Italy: Merlot might never be as popular as pinot noir, or regain its former glory with American consumers, but when done right, it’s extremely food-friendly. This wine’s red plum, raspberry and cherry laced with bay leaves, tarragon and thyme will work well with this dish. Also, the wine’s elevated acidity and restrained tannins will bring out the savory quality of the mushrooms without leaving a bitter aftertaste.
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