|It ain't pretty, but it's tasty!|
Anyway, collectively our family thought this was a delicious wintry meal with rich, hearty, stick-to-your-ribsedness. It will certainly be a seasonal player here.
- 1 medium sweet potato, cooked*
- 2 T olive oil
- 12 oz crimini mushrooms, thickly sliced or quartered
- 2 cloves of garlic, minced
- 3 T fresh thyme leaves, chopped (or 1t dry)
- 1 large yellow onion, chopped
- 11/2t salt, divided
- 1/2t ground black pepper
- 2 boneless, skinless chicken breasts, cubed (about 1-1.5lbs)
- 3/4 Marsala wine (or about 1:1 mixed of Dry Vermouth & Sherry wine or Tawny Port)
- 1T cornstarch
- 1/2 heavy cream (I used soy creamer here)
- 4c cooked quinoa, cooled (about 1c dry: 2c water)
- 2 eggs
- pinch nutmeg
- 1/2c Parmesan or Pecorino cheese
1. Preheat oven to 375.
2. In large skillet over medium-high heat, add the oil, then mushrooms, garlic, thyme, pepper onion plus 1t of the salt and cook until mushrooms have released all of their liquid and onions are very soft and translucent. (about 8-9 minutes for most folks, I have a need to kill my onions and make them barely recognizable as their former selves, so this step took me about 20 min)
3. While these are cooking, mix together cornstarch, wine and cream in small bowl.
4. Add the chicken to the mushroom/onion skillet and cook until the chicken is browned and almost fully cooked through, then add the wine/cream mixture and bring to simmer. Let simmer 2 minutes.
5. Arrange the chicken and mushroom goodness in and even layer over the bottom of a 2-qt casserole dish.
6. In separate bowl, smash up the peeled sweet potato, then add the cooked quinoa, eggs, remaining 1/2t salt and pinch o' nutmeg and mix it up.
7. Spread the quinoa and such over the top of the chicken and mushroom mixture. Sprinkle with parm or pecorino an bake for about 25 minutes, or until the casserole is bubbling.
|One should never cut onions without the proper equipment|
|just in the pan|
|cooked to perfection!|