Tag Archives: Mushrooms

Cauliflower and Avocado Salad

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Photo Credit: Kruti Shah, 2017

I discovered this gorgeous and delicious recipe on Instagram from food blogger, Kruti Shah, who is a health & wellness food stylist, creating real food recipes using all fresh and local produce from a company  Southern California called Milk and Eggs. Unfortunately the company only delivers to customers in the  Orange County, California Area, but just think what you might be able to find in your local markets. Eat fresh and buy local!

The directions are simple and a listed here below:

Kruti uses organic Butter lettuce topped with ghee-sautéed mushrooms, florets of purple cauliflower, sliced avocado, cilantro and smoked jalapeño sauerkraut.

The smoked jalapeño kraut is available on-line at Farmhouse Culture.

This organic kraut serves as a spicy way to keep your gut healthy and awaken the palate. Farmhouse Cultures, Smoked Jalapeno Kraut blends oak-smoked jalapenos with cabbage, carrots, onions, and radish for a taste that’s packed with earthy bold heat.

Also, check out their site for other products that are organic and gluten free. You will not be disappointed.

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The F Word Challenge: NY Steak

The F Word Challenge: NY Steak with a Smokey BBQ Sauce, Sautéed Mushroom Medley and Duck Fat Fried Fingerling Potatoes #TheFWordFox

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CREPES DE VOLAILLE VERSAILLAISE

DSC00434 (2).jpgCREPES DE VOLAILLE VERSAILLAISE
(Chicken Crepes with Asparagus and Mushrooms)

This classic French dish with Italian origins is a perfect main course that can be served during Spring Brunch.

Serves 8

Ingredients:
For the Filling:
6 tablespoons unsalted butter
¼ cup all-purpose flour
1-1/4 cups whole milk
1-1/4 cups chicken broth (See Cook’s Notes)
¼ cup chopped shallot
½ cup chopped mushrooms
2 cups finely chopped cooked chicken (See Cook’s Notes)
3 tablespoons medium-dry Sherry
1 pound thin asparagus, trimmed

For the Crepes:
¾ cup all-purpose flour
½ teaspoon salt
Pinch of freshly grated nutmeg
1-1/4 cups whole milk
1 whole large egg
1 large egg yolk
1 teaspoon unsalted butter, melted

For the Finishing Sauce:
1 large egg yolk
5 tablespoons chilled heavy cream
1 tablespoons unsalted butter

1/2 cup shredded Gruyere cheese, for garnish

Special Equipment:
A 3-quart flameproof ceramic or enameled shallow baking dish

Directions:
TO make the filling: Heat 5 tablespoons butter in a 2-quart heavy saucepan over moderate heat until foam subsides. Whisk in flour and cook roux, whisking, until pale golden, about 2 minutes. Gradually add milk and broth, whisking, and bring to a boil, whisking. Reduce heat and simmer gently, whisking frequently, until veloute sauce is silky and thick, about 25 minutes. Reserve ½ cup sauce for topping.

Cook shallot in remaining tablespoon butter in a 10-inch heavy skillet over moderate heat, stirring, until softened, 2 to 3 minutes. Add mushrooms and cook, stirring, until lightly browned, about 4 minutes. Stir into veloute sauce along with chicken and Sherry.

Cut tops from asparagus and set aside. Cut enough stalks into ¼-inch pieces to measure 1 cup, reserving remainder for another use. Cook tips in a saucepan of boiling salted water until crisp-tender, 2 to 3 minutes.

Transfer to a bowl of ice and cold water with a slotted spoon. Scoop out tips and drain on paper towels, then reserve for topping. Cook and drain chopped asparagus in same manner and stir into veloute sauce with salt and pepper to taste.

TO make the crepes: Sift together flour, salt, nutmeg, and pepper to taste into a bowl. Whisk together milk, whole egg, and yolk in a small bowl, then gradually whisk into flour mixture. Force batter through a fine sieve into a bowl.

Heat a dry 7-to 8-inch nonstick skillet over moderately high heat until hot, and then brush very lightly with some melted butter. Spoon about 2 tablespoons batter into skillet, tilting to coat bottom. (If batter sets before skillet is coated, reduce heat slightly for next crepe.) Cook until underside is lightly browned, 6 to 10 seconds then loosen crepe with a spatula and flip. Cook until just cooked through, about 20 seconds, and transfer to a plate. Make 15 more crepes in same manner, brushing skillet with melted butter as needed and stacking crepes on a plate.

ASSEMBLE and bake the crepes: Preheat oven to 350 °F. Spread ¼ cup filling across center of 1 crepe and roll into a cylinder. Transfer, seam side down, to buttered baking dish, then assemble more crepes in same manner, fitting them snugly. Bake in middle of over 15 minutes.

MAKE the finishing sauce while the crepes a baking: Stir together yolk, 2 tablespoons cream, and reserved ½ cup sauce until smooth. Beat remaining 3 tablespoons cream with a whisk until it holds soft peaks, and then fold into yolk mixture.

Spoon the finishing sauce over crepes and broil 5 to 6 inches from heat until lightly browned, about 2 minutes. Heat butter in skillet, then add reserved asparagus tips and toss until warm.

Place 2 crepes on each of 8 plates and top with asparagus tips. Garnish with Gruyere cheese and serve.

Cook’s Notes:
Fish stock or water can be used as a substitute if shellfish is being used in place of the the chicken.

About 9 ounces of chopped cooked shrimp, lobster or crab-meat can be substituted for the cooked chicken.

The filling and crepes can be made 2 days ahead and kept separately, covered and chilled in the refrigerator.

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Guinness Beef and Mushroom Pot Pie

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Mushroom and Fontina Stuffed Roasted Potatoes

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Are you bored with you ordinary loaded baked potatoes. Why not dress them up with an elegant topping of  buttery mushrooms and a wonderful ooey gooey melted cheese? The perfect comfort food for a Meatless Monday!

Serves 4

Ingredients:
4  russet baking potatoes
5 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
1 1/4 pounds mixed mushrooms (i.e. maitake, oyster and enoki), cut into small pieces
Kosher salt, to taste
Ground black pepper, to taste
1 cup Italian Fontina cheese, shredded
Chopped parsley, for garnish

Directions:
Preheat the oven to 450°F.

Wash or potatoes  thoroughly with a stiff brush and cold running water. Pat dry with paper towels.

Using a fork, pierce the potatoes several times all over. This will allow the moisture to escape during cooking.

Place  the potatoes in a large  bowl and coat lightly with oil. Sprinkle with kosher salt.

Place the potatoes on a baking sheet, and bake the potatoes for about 1 hour, until tender or until  the skin feels crisp but flesh beneath feels soft.

Meanwhile, in a large skillet, melt 1 tablespoon of the butter in the olive oil. Cook the mushrooms over moderately high heat, stirring occasionally, until tender and golden, about 5 minutes. Season with salt and pepper, to taste.

Slice halfway down the length of each potato, then crack  each of the spuds open by squeezing the ends towards one another. It will pop right open. Be very careful; there will be some steam released. Spoon 1 tablespoon of butter and 2 tablespoons of cheese into each one. Season with salt. Top with the mushrooms and the remaining cheese. Bake for 3 minutes, until the cheese melts. Garnish with parsley and serve hot.

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Poulet Rochambeau

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Poulet Rochambeau (Chicken Rochambeau)

The tradition of Réveillon, the dinner parties held by the French on Christmas Eve is alive and well in New Orleans.  In order to stay awake until Midnight Mass, French families would draw out dinner right up till it was time to leave for church.

That means lots of good Creole-French food, of which Chicken Rochambeau is one of my favorites dishes. This is a great dish to make around holiday time because it calls for roast chicken, and there’s bound to be lots of roast chicken or turkey leftovers around many a New Orleans household at Christmas time.  Traditionally, this Louisiana Creole dish is half a chicken (breast, leg, and thigh), which is boned , leaving the skin intact. The chicken is then  roasted and served as a layered dish – first a slice of baked ham, followed by a brown, Rochambeau sauce made of chicken stock and brown sugar, with a final nap of Béarnaise sauce covering the chicken

Personally, I like to serve this dish with a rich  Marchand de Vin Sauce. which I used in this recipe. The  traditional brown sugar sauce is listed below, if you want to serve the dish in that  fashion.

Trying  to find the origins of this dish is just as elusive as the Scarlet Pimpernel.  Antoine’s,  the  oldest family-run restaurant  in the United States, established   in New Orleans, Louisiana  in 1840, is famous for this chicken dish. The story is that the restaurateur Antoine Alciatore,  a French immigrant and the restaurant’s namesake, created the dish to honor the Comte du Rochambeau.

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The most famous Frenchman known in America was the Marquis de Lafayette, an American Revolutionary hero who has  parks named in his honor throughout the United States. However there is another French aristocrat who fought on the side of the Americans during the Revolutionary War and has been long neglected by history and his name was Jean-Baptiste Donatien de Vimeur, Comte de Rochambeau (1725 – 1807). In 1780, he was was given the rank of Lieutenant General along with 7,000 troops to help George Washington defeat the British. Eventually his forces left Rhode Island for Connecticut to join Washington on the Hudson River. This culminated in the march of their combined forces, the siege of Yorktown, and (along with the aid of the Marquis de Lafayette) the defeat of Cornwallis.

Upon his return to France, Rochambeau was honored by King Louis XVI and was made governor of the province of Picardy. He supported the French Revolution of 1789, and on 28 December 1791 he and Nicolas Luckner became the last two generals created Marshal of France by Louis XVI. When the French Revolutionary Wars broke out, he commanded the Armée du Nord for a time in 1792 but resigned after several reversals to the Austrians. He was arrested during the Reign of Terror in 1793–94 and narrowly escaped the guillotine. He was subsequently pensioned by Napoleon and died at Thoré-la-Rochette during the Empire.

A statue of Rochambeau by sculptor Ferdinand Hamar was unveiled in Washington, D.C.’s Lafayette Square, by President Theodore Roosevelt on 24 May 1902, as a gift from France to the United States. The ceremony was made the occasion 300px-comte_de_rochambeau_statue_dcof a great demonstration of friendship between the two nations. France was represented by ambassador Jules Cambon, Admiral Fournier and General Henri Brugère, as well as a detachment of sailors and marines from the battleship Gaulois. Representatives of the Lafayette and Rochambeau families also attended.

In 1934, American A. Kingsley Macomber donated a statue of General Rochambeau to the city of Newport, Rhode Island. The sculpture is a replica of a statue in Paris. It was from Newport that General Rochambeau departed with his army to join General Washington to march on to the Siege of Yorktown.

Ironically, Lafayette Square in New Orleans has neither a statue of Lafayette, nor one in Rochambeau’s honor, but the city does have a way of creating monumental culinary dishes. Antoine’s Restaurant in New Orleans is famous for its Poulet Rochambeau.

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Serves 4

Ingredients:
4 slices French bread toast, 1/2 inch thick rounds, toasted under the broiler on both sides
4 large slices roast chicken
4 large slices boiled or baked ham
1 Tablespoon minced parsley
Dash Worcestershire sauce
salt and pepper to taste
1 cup Béarnaise Sauce
1 cup Marchand de Vin Sauce (See Recipe Below)
Parsley, finely chopped for garnish (See Recipe Below)

Directions:
Heat a large skillet over medium high heat and fry the ham. Warm the chicken slices.

To assemble:
In the center of two heated serving plates, place the French bread rounds. Next, place the ham and top with a generous portion of Marchand de Vin. Place the chicken on top of the Marchand de Vin, finish the dish with a generous portion of Bearnaise. Garnish with the chopped parsley.

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Marchand de Vin Sauce
3 Tablespoons unsalted butter
1/2 cup finely minced ham
1/2 cup finely chopped scallions
1/2 cup finely chopped mushrooms
2 Tablespoons minced garlic
2 tablespoons all purpose flour
1 1/2 cups beef stock
3/4 cup red wine
Salt, to taste
Freshly Ground Black Pepper to taste.
Dash of Cayenne

Directions:
To make the Marchand de Vin Sauce: Melt the butter in a heavy saucepan and sauté the ham, scallions, mushrooms, and garlic over medium heat until the whites of the onions are translucent. Add the flour and cook, stirring often, for about 5-7 minutes. Add the beef stock and red wine  and bring to a boil. Add seasonings. Let simmer for about 40 minutes. The sauce should  be thick enough to coat the back of a spoon. Set sauce aside until ready to serve.

Béarnaise Sauce
2 sticks unsalted butter
2 Tablespoons finely chopped shallots
2 Tablespoons tarragon vinegar
1 teaspoon crushed black peppercorns
Pinch of salt
1 teaspoon dried tarragon
2 egg yolks
1 Tablespoon cold water

Directions:
To Make the Béarnaise Sauce: Add the butter in a small heavy saucepan and let it melt slowly. Skim off the foam that rises to the surface. Heat the shallots, vinegar, peppercorns, salt and tarragon in another saucepan and cook until all the liquid evaporates. Remove from the heat and let the saucepan cool slightly. Add the egg yolks and the water to the shallots.

Return the saucepan to the stove and stir the yolk mixture vigorously over very low heat. Do not overheat or the mixture will curdle. Remove the saucepan from the heat and place it on a cold surface. Add the melted butter, about 2 tablespoons at a time, stirring vigorously after each addition. After incorporating the butter, remove from the heat and set aside until ready to serve.

For the Chicken Rochambeau with Brown Sugar Sauce

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Ingredients:

Brown Sugar Sauce
1 stick unsalted butter
3 Tablespoons all purpose flour
1 cup light brown sugar
Salt, to taste
1/4 cup dry vermouth

Directions:
Prepare the brown sugar sauce by melting the butter in a medium saucepan over medium heat.  Add flour and whisk until mixture is a caramel color.  Slowly whisk in the brown sugar ,salt and vermouth.  Increase heat to medium high and whisk constantly until mixture is  slightly thickened, and thick enough to coat the back of a spoon, about 3 minutes.

Prepare the  toasts, ham , chicken and Béarnaise sauce as indicated above.

To assemble:  Spoon a portion of the brown sugar sauce to the center of the  plate. Place the French bread toast on top of the brown sugar sauce and add the  ham on top of the bread. Top the ham with a generous amount  Béarnaise sauce. Garnish with parsley and serve.

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Sautéed Mushrooms with Polenta

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A savory appetizer or main dish full with of flavorful mushrooms sautéed in herbs and a rich balsamic vinegar sauce, spooned over creamy polenta with melted  smoked gouda cheese.

Serves 4 to 6

Ingredients:

For the  mushrooms:
4 Tablespoons olive oil
1 1/2 pounds Baby Bella  mushrooms, sliced
3/4 teaspoon dried thyme
3/4 teaspoon dried oregano
3/4 teaspoon black pepper
6 garlic cloves, minced
3 Tablespoons balsamic vinegar
3/4 cup chicken broth
3 Tablespoons unsalted butter
Salt, to taste

For the  polenta  (See Cook’s Notes):
2 1/2 cups milk
2 1/4 cups chicken broth
1 1/2 cups instant polenta
8 ounces  smoked gouda  cheese, shredded (See Cook’s Notes)
Salt, to taste

Directions:

For  the mushrooms:Warm a large skillet over medium-high heat. Add oil. When oil begins to shimmer, add mushrooms; and cook stirring occasionally for 7 minutes. Stir in thyme, oregano, pepper and garlic; continue to cook, stirring, for 1 minute. Stir in balsamic vinegar, scraping up any brown bits from bottom of pan, stirring constantly about 30 seconds. Stir in chicken broth, reduce to low. Stir in butter.  Adjust the seasoning with salt to taste. Keep warm.

For polenta: In a saucepan, bring 2 1/2 cups milk and 2 1/4 cups chicken broth to a boil. Reduce heat to medium; gradually stir in polenta; cook, stirring constantly until mixture thickens, about 3 minutes. Add more liquid (broth, milk or water) as needed to achieve desired consistency. Remove from heat. Add shredded cheese; stir to combine until smooth. Salt to taste. Serve polenta warm topped with mushrooms.

*Cook’s Notes:
Other cheeses may be substituted. A few recommendations: Gouda, Gruyère, Havarti, Fontina,  or Cheddar.

For a homemade polenta, follow the link here: Creamy Polenta

 

 

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Chicken Chasseur

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A French classic that never seems to go out of style, this earthy dish combines mushrooms and chicken in a tomato and white-wine sauce. The name, literally “hunter’s chicken,” harks back to a time when game birds and mushrooms from the woods were a natural autumn combination.

Serves 4 

Ingredients:
1 Tablespoon cooking oil
4 chicken quarters
1 teaspoon salt
1/2 teaspoon fresh-ground black pepper
1 Tablespoon butter
14 pearl onions peeled, left whole
3/4 pound mushrooms, sliced
2 cloves garlic, minced
1 1/2 teaspoons flour
1/2 cup  dry white wine
2 Tablespoons cognac
2/3 cup chicken broth or homemade stock
1 cup canned crushed tomatoes, drained
1/4 teaspoon dried thyme
2 Tablespoons chopped fresh parsley

Directions:
In a large, deep frying pan, heat the oil over moderately high heat. Season the chicken with 1/4 teaspoon each of the salt and pepper and add to the pan. Cook until browned, turning, about 8 minutes in all. Remove. Pour off all but 1 tablespoon fat from the pan.

Add the butter to the pan and reduce the heat to moderately low. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Raise the heat to moderately high. Add the mushrooms, garlic, and 1/4 teaspoon of the salt. Cook, stirring frequently, until the vegetables are browned, about 5 minutes.<

Add the flour and cook, stirring, for 30 seconds. Stir in the wine and cognac and bring back to a simmer. Stir in the broth, tomatoes, thyme, and the remaining 1/2 teaspoon salt. Add the chicken and any accumulated juices. Place into the oven to cook for about 45 minutes or until chicken is done.

Remove from the oven allow to cool for 2-3 minutes. Stir in the parsley and the remaining 1/4 teaspoon pepper and serve.

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Poulet a la Crème

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Poulet a la Crème or Chicken in Cream Sauce is a specialty of the town Bourg-en-Bresse. Originally, this simple recipe uses a whole cut-up chicken with water, a dash of flour, and a bit of cream to finish. In this version white wine and mushrooms are used to make the dish a bit more sophisticated, along with chicken thighs, which are the best part of the chicken. As a rule  of thumb, 1½ thighs per person should be a generous serving for a main course. A sprinkling of chopped tarragon finishes the dish, which is best served with rice pilaf.

Serves  4

Ingredients:
2 Tablespoons unsalted butter
6 chicken thighs
6 ounces mushrooms, washed and sliced
1½ Tablespoons all-purpose flour
½ cup chardonnay or dry white wine
¼ cup water
¾ teaspoon salt
¾ teaspoon freshly ground black pepper
½ cup heavy cream
1 Tablespoon coarsely chopped fresh tarragon

Directions:
Melt the butter in a large saucepan. Add the chicken thighs to the pan in one layer and brown over high heat for about 2½ minutes on each side.

Add the mushrooms to the pan and sprinkle on the flour. Turn the chicken pieces with tongs so the flour is dispersed evenly. Stir in the wine and water and mix well. Bring to a boil and add the salt and pepper. Cover, reduce the heat, and cook gently for 25 minutes.

Add the cream, bring to a boil, and boil, uncovered, for about 1 minute.

Garnish with a sprinkle of the chopped tarragon, and serve with rice pilaf.

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Chicken Pontalba

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Chicken Pontalba is one of the many signature dishes served at old-line New OrleansMicaela_Pontalba Creole restaurants. This dish was created in New Orleans by Chef Paul Blange in the early days of Brennan’s in the French Quarter during the early 1950s and was a well-established local favorite when the Delmonico re-opened. The recipe is very similar to Chicken Clemenceau, but without the inclusion of green peas. The name Pontalba denotes richness, as the dish is named for  Micaela Leonarda Antonia Almonester y Rojas, Baroness de Pontalba (1795- 1874) who was a wealthy New Orleans-born aristocrat, businesswoman, and real estate developer, and one of the most dynamic personalities of that city’s history.

As  the wealthiest woman in New Orleans she built the opulent Pontalba buildings in 1848, that still flank Jackson Square in the historic French Quarter. The construction of the Pontalba Buildings cost more than $300,000  and she was a constant visitor to the construction sites, often supervising the work on horseback.

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The cast-ironwork decorating the balconies were also her personal design and she had her initials “AP” carved into the center of each section. Considered the oldest apartments in Potatoes Pontalba wrought ironthe country, the buildings continue to house elegant residences upstairs and fine retail shops downstairs. The Baroness was also instrumental in the name change of Place d’Armes to Jackson Square; as well as the decision to convert it from a parade ground to a formal garden. It was alleged that when she was landscaping the garden, she threatened the mayor with a shotgun after he tried to prevent her from tearing down two rows of trees.

Andrew_Jackson_(14130889).jpgShe also helped finance the bronze equestrian statue of Andrew Jackson which features prominently in the square.Legend has it that her friend Andrew Jackson, once failed to raise his hat to the Baroness, so when she funded the statue baring his likeness she insisted that sculptor Clark Mills depict Jackson forever raising his hat toward her apartment building. Probably not true, but it is a great  story.

The Baroness  was also known to give  lavish parties and served rich creative Creole dishes to her guests during these affairs. And in that same  spirit , what could be any more different than the simple ingredients of cooked chicken napped with Bearnaise sauce all on a bed of deep fried potatoes, diced ham, mushrooms, onions, garlic and white wine? Chicken Pontalba, of course, which is a rich and lavish dish that is truly Creole in creation  and meant to be enjoyed as fine  dining.

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Serves 2

Ingredients:
2 boneless, skinless chicken thighs, lightly pounded
1 large baking potato, cut into 1/2- inch dice
3/4 cup ham, diced
1 small white onion, diced
1 1/2 cups baby Portabella mushrooms, thickly sliced
3 cloves garlic, minced
1/2 cup dry white wine
2 Tablespoons Italian parsley, minced
1/2 cup all purpose flour
Kosher salt, to taste
Ground  black pepper, to taste
1/8 teaspoon cayenne pepper
4 Tablespoons unsalted butter
Vegetable oil

For the Bearnaise Sauce , click here for the recipe 

Directions:
Preheat an oven to 400 ° F.

Toss the Potatoes in 2 tablespoons vegetable oil and season liberally with kosher salt and black pepper. Layer on a baking sheet and bake for 40 minutes or until golden and crispy.

In the meantime, season the flour with salt, black pepper, and cayenne. Season the thighs also, then dredge pieces in the flour.

When the potatoes are almost ready, heat 2 tablespoons butter and 1 tablespoon vegetable oil in a saute pan. When the fat is hot, brown the chicken quickly on both sides, place on a ovenproof dish and finish in the oven.

In the same saute pan, add the ham and onions, saute until golden brown and the onions are tender. Add the mushrooms, garlic, and a tablespoon more butter. Saute for 2 to 3 minutes. Deglaze the pan with the wine, and cook until the alcohol evaporates.

Fold in the brabant potatoes from the oven and 1 tablespoon of the parsley, taste for seasonings. Just before serving, incorporate the last tablespoon of butter.

Split the potato mixture between two heated plates. Top each with a chicken thigh, and finish with a generous drizzle of Bearnaise sauce. Garnish with minced parsley.

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