Chicken Torcello


Paco came home exhausted from a business trip, and could not possibly motivate to go out. I started flipped through cookbooks and decided to try this simple, comforting recipe. We served it over buttered egg noodles, and it was the perfect meal for a quiet night at home.

Chicken Torcello
(Adapted from Company Fare by Ronald Johnson)

1 1/2 lbs boneless, skinless chicken thighs
kosher salt
black pepper
1 T olive oil
1 T butter
1 T garlic, minced
1/2 lb crimini mushrooms, sliced
1 shallot, minced
1/2 c dry white wine
1/2 c half-and-half
1/2 c sun-dried tomatoes, slivered
2 T minced chives, for garnish

Rinse the chicken thighs, pat them dry, and season with salt and pepper. Heat the oil and butter in a large skillet over medium high heat, and brown the chicken on both sides. When the chicken is cooked most of the way through, remove it from the pan.

Add the garlic, mushrooms, and shallots to the pan, and saute until softened. Add the wine, increase the heat, and reduce it by half. Reduce the heat, stir in the half-and-half, and simmer until the sauce has thickened. Add the tomatoes and chicken back to the pan, and heat until the chicken has finished cooking.

Serve over buttered egg noodles and garnish with chives.


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