The recipe as it was published turned out way too runny for me. I am making adaptations and posting my version here. To see the recipe in it's original form, click here.
I made this for company. I have decided that I absolutely love shitake mushrooms. They are meaty and have wonderful flavor (especially in comparison to white button mushrooms). Everyone enjoyed this and it is definitely a make again, company dish.
I ended up making way too much. I created a second dish (all by myself--without a recipe!!) to use up the leftovers.
This serves 4 - 5.
Chicken and Mushroom Fricasee
adapted from Food and Wine
One 1/3 lb chicken, cut into 8 pieces
salt and freshly ground black pepper
2 T olive oil
1 lg onion, finely chopped
1/2 lb shitake mushrooms, stems discarded and caps diced
2 garlic cloves, minced
2 bay leaves
1 T fresh thyme, chopped
1/2 c dry white wine
1 c chicken stock or broth
1/3 c sour cream
1/3 c plain nonfat Greek yogurt (this is thicker than regular yogurt, if you can't find it, regular will do)
1/2 c celery leaves, optional
Arrange the chicken pieces, skin side up on a cookie sheet and season generously with salt and pepper. Roast in preheated 425 degrees oven for 45 minutes until chicken is cooked and skin is crisp.
While the chicken roasts, heat the olive oil in a large, deep skillet. Add the onion and cook over medium heat until just softened, about 3 minutes. Add the mushrooms, increase the heat to high and cook, stirring occasionally, until mushrooms are softened and golden brown, about 5 minutes. Add the garlic, bay leaves, and thyme and cook until fragrant, about 1 minute. Add the wine and cook until wine evaporates, scraping up any browned bits. Add the stock and simmer until reduced, about 15 minutes. Remove from heat (if the sauce seems to dry, add a little extra chicken stock). Stir in the sour cream and yogurt. Discard the bay leaves. Add the chicken to the sauce, leaving the skin out of the sauce (to keep it crispy). Simmer until heated through. Stir in celery leaves if using. Serve.