Prep 15 mins
Cook 20 mins
This is a great Spanish-style meal, courtesy of Rachael Ray. Make sure you read the directions all the way through before making so you can be cooking while the potatoes are boiling, etc...
- 2 lbs boiling potatoes
- 3 tablespoons chopped chives (about 10)
- 2 tablespoons unsalted butter, cold and cut into pieces
- 1⁄2 cup fresh flat-leaf parsley, chopped, divided
- salt and pepper, to taste
- Tabasco sauce, a few shakes
- 1⁄4 cup extra-virgin olive oil, divided
- 4 boneless skinless chicken breasts
- 1 teaspoon dried thyme
- 2 teaspoons paprika
- 1⁄2 lb chorizo sausage, cut into quarters lengthwise, then finely chopped
- 1⁄2 lb button mushroom, stemmed and thinly sliced
- 2 portobello mushroom caps, thinly sliced
- 1⁄2 lb shiitake mushrooms, oyster or 1⁄2 lb cremini mushroom, stemmed and thinly sliced
- 1 medium yellow onion, chopped
- 4 large garlic cloves, chopped
- 1⁄2 cup dry sherry
- 1 cup chicken stock
- Place the potatoes in a pot and cover them with water. Place the pot over high heat and bring to a boil. Cook them for about 12 minutes, or until they are fork tender. Once they are cooked, drain the potatoes and return them to the pot, then put them over medium heat for about 1 minute to dry them out. turn the heat off and add the chives, butter, half of the parsley, salt, pepper and hot sauce to taste. Stir the potatoes until the butter has melted, then transfer to a serving platter.
- While the potatoes are cooking, preheat a large skillet over med-high heat with 2 T of the olive oil. Season the chicken with the salt, pepper, thyme and paprika. Add the chicken to the skillet and cook for 5 to 6 minutes per side, or until it is cooked through. Remove the chicken to a plate and cover it with aluminum foil to keep them warm. Return the skillet to the cooktop over med-high heat. Add the remaining 2 T of olive oil and the chorizo and cook, stirring frequently, for about 2 to 3 minutes. Remove the chorizo from the skillet to a plate using a slotted spoon and reserve.
- Turn the heat up to high and add the mushrooms to the same skillet. Spread them out in an even layer and resist the urge to stir for a couple of minutes so that the mushrooms can start to brown. Once they are brown, go ahead and shake the pan up, stir and continue to cook them for 2 minutes more. Then add the onions, garlic and reserved chorizo and season with salt and pepper. Continue to cook, stirring occasionally, for about 3 minutes more, or until the onions start to look tender. Add the sherry and cook for 1 more minute. Then add the chicken stock and bring to a boil. Simmer for about 2 minutes. Add the remaining parsley and stir it to combine, then taste and adjust the seasonings with salt and pepper.
- To serve, arrange the cooked chicken breasts on serving plates, top with the mushroom-chorizo sauce, and serve the butter and herb spubs alongside.
Magical, manly dish, many thanks to Rachel Ray! This makes great use of the (absurdly expensive) Spanish chorizo, but it was worth it! Our nearby markets had no fresh shiitake mushrooms, so I used 1 1/2 oz. dried shiitake mushrooms (subbing for 1/2 pound fresh). (I boiled the dried shiitake mushrooms 11 minutes and let them cool and drain thoroughly; I would do this as the very first step, even before the potatoes.) It would help me if the "divided" ingredients were split out according to their use; it was a bit much to keep track. What a great dish! Made for Spring 2014 Pick A Chef.
We enjoyed this dish very much -- it was a really nice change of pace for chicken breasts. DH loved the chorizo and mushroom combo and the potatoes as well. I used some mild Spanish paprika which is so much more flavorful than regular paprika. Will definitely make this dish again. Made for PRMR, December, 2012.