I came across the notes for this recipe I created many, many years after having a version of this dish at a café in Montreal. I spiced it up a bit and I felt it need more garlic flavor to balance the balsamic vinegar – enjoy.
3 -4 lbs. whole chicken, cut-up
3 pints of mushrooms of choice, sliced
1 cup of homemade chicken stock, unsalted
1/3 cup balsamic vinegar
2 tablespoons of unsalted butter, cubed
Full head of garlic, sliced
1 shallot, minced
4 sprigs of fresh thyme, leaves removed from stems
Handful of fresh Italian Parsley, chopped and stems removed
1 bay leaf
Red pepper flakes to taste
Salt and Pepper to taste
Place a large skillet over medium high heat, drizzle a coating of oil into the skillet, once simmering, working in batches, brown the chicken on all sides, about 4 to 5 minutes per side.
Remove chicken and add the mushrooms and shallots sauté for 5 minutes, until soft. Add vinegar, red pepper flakes, seasoning and stock to skillet and sauté to combine, now add the garlic, bay leaf, thyme, stir, return chicken to the skillet placing on top of the mushrooms. Cover, reduce heat and simmer for about 20 to 30 minutes, until chicken is cooked through; turn chicken half way through. Once cooked through, remove chicken placing on a serving platter, raise heat and sauté in butter, sauté until the sauce has reduced by a third and is smooth. Pour over chicken and garnish with parsley.
Serve with either rice or roasted potatoes – Enjoy