Home >Easy Recipes >Dishes >cooking Ideas >Flavourful =Restaurant ideas

By:chef ssentongo Geoffrey

Certainly! Here’s a delicious recipe for Balsamic Chicken and Mushrooms that’s easy to prepare and bursting with flavor. You’ll love the rich, tangy taste of the balsamic sauce paired with tender chicken and earthy mushrooms. Let’s get cooking! 🍽️

Balsamic Chicken and Mushrooms Recipe

Ingredients:

• 4 boneless, skinless chicken thighs
• 4 tablespoons balsamic vinegar
• 1.5 tablespoons soy sauce
• 1 tablespoon brown sugar
• 2 cloves garlic, minced
• 1/4 teaspoon dried thyme
• Salt and pepper, to taste
• Fresh thyme for garnish

Instructions:

1. Prepare the Sauce:
   • In a small bowl, stir together 4 tablespoons balsamic vinegar, 1.5 tablespoons soy sauce, 1 tablespoon brown sugar, 2 cloves minced garlic, and 1/4 teaspoon dried thyme. Set the sauce aside.
2. Season the Chicken:
   • Season four boneless, skinless chicken thighs with a pinch of salt and pepper on both sides.
3. Sear the Chicken:
   • Heat a large skillet over medium heat.
   • Add a little oil or butter to the skillet.
   • Brown the chicken thighs on both sides until they’re nicely seared and cooked through. Remove them from the skillet and set aside.
4. Make the Pan Sauce:
   • In the same skillet, add the prepared balsamic sauce.
   • Stir to dissolve any browned bits (fond) left from searing the chicken.
   • Let the sauce simmer and reduce by half.
5. Finish the Dish:
   • Add a pat of butter to the sauce and stir until melted. This will thicken the sauce and add richness.
   • Return the chicken thighs to the skillet, coating them with the balsamic sauce.
   • Add sliced mushrooms (I recommend using baby bellas or white button mushrooms).
   • Simmer everything together for a few more minutes until the mushrooms are tender and the flavors meld.
6. Serve:
   • Garnish with fresh thyme.
   • Serve your Balsamic Chicken and Mushrooms with your favorite sides. I recommend Garlic Herb Mashed Potatoes and steamed green beans.

Enjoy this flavorful and comforting dish! The buttery balsamic sauce pairs beautifully with the chicken and mushrooms. Bon appétit! 🍗🍄

For more details and step-by-step photos, you can find the original recipe on Budget Bytes¹.

French Chicken Stew (Coq au Vin)

Explore

 Coq au Vin is a classic French chicken stew that’s rich, flavorful, and perfect for a special occasion. Here’s a recipe to create this delightful dish:

Coq au Vin Recipe

Ingredients:

• 1½ tbsp olive oil
• 3 rashers (100g) dry-cured, smoked back bacon, fat trimmed, chopped
• 12 small shallots, peeled
• 2 free-range chicken legs (460g), skin removed
• 4 free-range chicken thighs with bone and skin (650g), skin removed
• 2 free-range, skinless, boneless chicken breasts (280g)
• 3 garlic cloves, finely chopped
• 3 tbsp brandy or Cognac
• 600ml red wine
• 150ml good-quality chicken stock
• 2 tsp tomato purée
• 3 thyme sprigs, 2 rosemary sprigs, and 2 bay leaves (to make a bouquet garni)
• Small handful of chopped flat-leaf parsley (for garnish)

Instructions:

1. Sear the Bacon and Shallots:
   • Heat 1 tbsp olive oil in a large, heavy-based saucepan or flameproof dish.
   • Add the chopped smoked back bacon and fry until crisp. Remove and drain on kitchen paper.
   • Add the peeled shallots to the pan and fry, stirring or shaking the pan often, for 5-8 minutes until well browned all over. Remove and set aside with the bacon.
2. Prepare the Chicken:
   • Take the chicken legs, chicken thighs, and boneless chicken breasts (all with skin removed) and pat them dry with kitchen paper.
3. Brown the Chicken:
   • Pour ½ tbsp olive oil into the pan.
   • Fry half of the chicken pieces, turning regularly, for 5-8 minutes until well browned. Remove, then repeat with the remaining chicken. Set aside.
4. Deglaze the Pan:
   • Scatter in the finely chopped garlic cloves and fry briefly.
   • Pour in 3 tbsp brandy or Cognac, stirring the bottom of the pan to deglaze. The alcohol should sizzle and start to evaporate.
5. Create the Sauce:
   • Return the chicken legs and thighs to the pan along with any juices.
   • Pour in a little of the red wine, stirring the bottom of the pan again.
   • Stir in the rest of the wine, good-quality chicken stock, and tomato purée.
   • Add the thyme sprigs, rosemary sprigs, and bay leaves to make a bouquet garni.
   • Season with pepper and a pinch of salt.
   • Return the bacon and shallots to the pan.
6. Simmer and Cook:
   • Cover and lower the heat to a gentle simmer.
   • Add the chicken breasts and cook for 50 minutes to 1 hour.
7. Sauté the Mushrooms:
   • Just before serving, heat 1½ tbsp olive oil in a large non-stick frying pan.
   • Add the chestnut mushrooms (halved if large) and fry over high heat for a few minutes until golden. Remove and keep warm.
8. Serve:
   • Lift the chicken, shallots, and bacon from the pan and transfer to a warmed serving dish.
   • Remove the bouquet garni.
   • Garnish with chopped flat-leaf parsley.

Enjoy your Coq au Vin with crusty bread, mashed potatoes, or buttered noodles. The rich wine sauce and tender chicken make this dish truly special! 🍷🍗

ItaIan Minestrone Suop

Explore

 Minestrone soup is a classic Italian dish that’s hearty, flavorful, and perfect for chilly days. It’s a vegetable-based soup with beans and pasta, and it’s incredibly versatile. Here’s a simple recipe to make your own delicious Italian Minestrone Soup:

Vegetarian Minestrone Soup Recipe

Ingredients:

• 1.5 tbsp olive oil
• 1 large onion, chopped
• 2 carrots, peeled and diced
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 1 tsp dried rosemary
• 1 can (14 oz) kidney beans, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 1 cup elbow pasta (or any small pasta)
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Sauté the Aromatics:
   • Heat 1.5 tbsp olive oil in a large pot over medium heat.
   • Add the chopped onion, diced carrots, chopped celery, and minced garlic.
   • Sauté until the vegetables begin to soften (about 5 minutes).
2. Add the Beans and Tomatoes:
   • Stir in the diced tomatoes and drained kidney beans.
   • Pour in the vegetable broth and add the dried rosemary.
   • Season with salt and pepper.
3. Simmer and Cook:
   • Bring the soup to a simmer.
   • Add the elbow pasta and cook uncovered, stirring occasionally, until the pasta is tender (about 10 minutes).
4. Serve:
   • Ladle the hot minestrone soup into bowls.
   • Garnish with freshly chopped parsley.
   • Optionally, sprinkle with some grated Parmesan cheese.

Enjoy your comforting bowl of Italian Minestrone Soup! Feel free to customize it by adding other seasonal vegetables or using different types of beans. Buon appetito! 🍲🇮🇹

You can also get us on Facebook page, TikTok, X and Tumbur

http://www.chefsideacafe.food.blog