#Chicken with Cream Sauce

Ingredients

Ingredient	Amount
Butter	2-3 Tbsp
Olive Oil	~4 tsp
Chicken	2 lg thighs
Thyme	1 bunch
Onion (large, yellow)	1/2
Garlic	2 cloves
Zuccini	1
Mushrooms (whole, crimini)	~3 cups
Bourbon	~2 tsp
Dry white wine	1/2 cup
Heavy Cream	~1 cup

Hardware

• 12" Cast iron skillet & spatula
• A knife and cutting surface.
• Butcher twine / string
• A long lighter / long match

Directions

Mis En Place

• Chop the mushrooms into slices and chunks (for variation in texture)
• Reserve some finely diced mushrooms for the sauce
• Chop the half onion finely
• Mince the garlic
• Julian the zuccini
• Place the butter and oil in the skillet
• Salt and pepper the chicken thighs
• Tie the thyme with butcher’s twine to form a brush

Chicken Thighs

• Heat the pan over medium heat.
• Place the thighs in the pan skin-side down
• Baste the chicken with the oil from the pan, using the thyme as a brush
• When the skin is golden brown, flip the thighs
• Continue cooking until internal temperature reaches 170°, basting occasionally
• Remove the thighs and wrap in foil to rest

Vegetables

• Add the onion and garlic to the skillet
• When the onions start to carmelize, add the mushrooms and zuccini
• Cook until the zuccini and mushrooms are to the desired firmness (~3-4 minutes), stirring occasionally
• Remove the vegetables, keeping as much juice in the skillet as possible

Flambé (obtional)

• NOTE: The bourbon steps are optional and potentially dangerous
• Turn the heat up to high and get the pan nice and hot
• Add the bourbon
• With plenty of vertical space above the pan, ignite the bourbon fumes
• Continue when the flames have died

Cream Sauce

• Deglaze the bottom of the pan.
• Add the wine and cream
• Lower heat and simmer until the sauce has thickened.
• Empty sauce into small bowl or cup

Plating

• Place half of the vegetables onto each plate
• Lay the chicken on top of the vegetables
• Drizzle with cream sauce to taste
• Optionally soak up any sauce left in the pan with bread and eat immideately.