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Creamy Chicken Thighs and Mushrooms Over Gemeli
SUBMITTED BY: Dave's Dinners, A Fresh Approach to Home Cooked Dinners
Chicken thighs are one of the great supermarket finds. They are one
of the most inexpensive pieces of meat in the market and one of the tastiest. This dish has an ethereal quality to it because it is so pale, but donít let looks deceive: Itís full of complex, layered flavors. The dense, slightly chewy texture of gemeli pasta is the perfect complement, but if you canít find gemeli use whatever small, dense cut of pasta you can find.
3 tablespoons vegetable oil
2 pounds chicken thighs, skin and excess fat removed
Salt and freshly ground black pepper
1 medium onion, finely chopped
3 celery stalks, sliced (about 1 cup)
ľ cup all-purpose flour
1 cup white wine
1 quart reduced-sodium chicken stock
1 cup heavy cream
2 large bay leaves
12 ounce white button mushrooms, brushed clean and stems trimmed
1 pound gemelli, cooked until al dente
Chopped fresh parsley
Heat the oil in a large pot over medium-high heat.
Season the chicken generously with salt and pepper to taste.
Brown the chicken on both sides.
Remove the chicken when browned and reserve.
Add the onion and celery and sautť until softened, 5 to 7 minutes.
Stir in the flour until evenly distributed.
Gradually stir in the wine, chicken stock, and cream.
Add the bay leaves, chicken, and mushrooms.
Bring the mixture to a simmer, reduce the heat to low, cover the pot, and simmer for 2 hours.
Serve over cooked gemelli and garnish with parsley.