{best by tomorrow} yogurt marinated chicken with mushroom and onion

by Chen

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The title is a little misleading. It should be “chicken marinated in best-by-tomorrow yogurt”.

The story started yesterday. I found some plain yogurt hiding behind a 64oz carton of almond milk, and the expiration date was today. Though it has been suggested that the printed “best before” might not be the exact shelf life of the product, I still decided to use it up. Baked good, of course, was essential. The very first idea popped in was muffins based on this banana bread recipe without sesame seeds. Then it came to a simple marinade for meat. I do like to let meat, especially the cuts that are lower in fat such as poultry, sit in soured dairy product (buttermilk, yogurt, etc) before cooking since it adds some subtle tanginess and beautifully tenderizes the meat, which makes the final result richer and juicier.

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yogurt marinated chicken with mushroom and onion
Makes 4 servings

For the yogurt marinade:
1/2 cup plain yogurt (not fat-free)
1/2 tsp salt
1/2 tsp black pepper
2 cloves garlic, minced

For the chicken:
4 meaty chicken cuts of your choice (thighs, drumsticks, breasts)

2 small or 1 large onion, sliced
2 tbsp olive oil, divided
1 lb fresh portobello mushrooms, cleaned and sliced
2 cloves garlic, minced
2 tbsp AP flour
1/2 cup dry white wine
1 cup low-sodium chicken broth
salt and black pepper

Combine all the ingredients for the marinade in a gallon-size ziploc bag and add the chicken. Squeeze out as much air as you can and seal the bag. Massage the bag to make sure the cuts are evenly coated. Refrigerate overnight or up to 24 hours.

Take the bag out and bring it to room temperature before cooking. Remove the chicken from the bag and discard the marinade. Heat 1 tbsp oil in a large nonstick skillet over medium heat. Brown the chicken until golden, about 5 minutes per side. Remove from the skillet and set aside.

Turn the heat to medium-high and add the remaining 1 tbsp oil to the skillet. Cook the onion with a big pinch of salt until translucent. Add the mushrooms to the skillet. Continue to cook until the mushrooms release all the juice. Add the minced garlic and sprinkle on the AP flour. Stir and cook until all the juice evaporated. Pour in the white wine and turn the heat to high. Let the mixture come to a boil and cook off the liquid. Pour in the chicken stock. When it comes to a boil again, nest the chicken in the mushroom-onion mixture. Cover and cook on medium-high heat for 10 minutes. Uncover. Adjust salt and pepper to taste. When the sauce is thickened, remove from the heat and serve immediately.

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