Backyard Farms’ Chicken and Eringi Mushroom Recipe
YIELD: Serves 4
Two pieces (around 500g per piece) Backyard Farms’ chicken thighs
Three to four eringi mushrooms (or any kind of Japanese mushrooms to substitute if not available)
One medium size carrot
One tbsp. olive oil
One-half cup white wine
One laurel leaf
Two-thirds tsp salt
One cup water
Coarsely cracked black pepper
Cut up the chicken thigh in 4-5 cm pieces. Season with salt. Cut the eringi mushrooms crosswise into 4 pieces. Cut the carrots in a triangular shape bitesize pieces.
Heat and pour the olive oil in the frying pan. Place the chicken skin side down and fry both sides until golden brown. Mix in mushrooms and carrots. Pour in white wine and simmer to cook.
Add Mixture A. Allow everything to lightly boil. Put on lid and let it cook for 7-8 minutes in medium heat. Mix to make sure everything is incorporated for another 3-4 minutes. Remove lid and cook for another 2-3 minutes in high heat. Plate and sprinkle black pepper.