Peppered Earth Chicken w/Poblanos, Mushrooms & Cream
If you’re in Oregon, meet us at the Portland Farmer’s Market or the Hillsdale Farmer’s Market late summer through fall to get some of our fresh poblanos. If you’re outside the Portland area, source the best poblanos you can find.
Ingredients
6 roasted poblanos, peeled, seeded, sliced into 1/4” strips
2 1/2 Tablespoons olive or other vegetable oil
1 large white onion, chopped
3 garlic cloves, peeled and finely chopped
1/2 teaspoon dried oregano
3/4 teaspon dried thyme
1 cup thick cream, whipping cream, or crème fraiche
1/3 cup chopped cilantro, plus more for garnish
6 medium/large boneless, skinless chicken breasts
3 cups sliced mushrooms (like shiitake or oyster, or a wild variety like chanterelles)
Salt
Instructions
Poblano Rajs. In a large skillet, heat 1 tablespoon oil over medium high heat, add the onion and cook, stirring regularly, until nicely browned but still crunchy, about 5 minutes. Add the garlic and herbs, toss 1 minute, the stir in the chile strips and heat through.
Sauce. Remove about 1/3 of the rajas from the pan, roughly chop and set aside. Add half of the cream to the skillet, simmer for about 5 minutes, then in a food processor, blend with the rest of the cream until smooth. Adjust salt; stir in the cilantro and the reserved chopped rajas. If necessary thin with a little water or broth to the consistency of a medium thick cream soup.
Chicken and Mushrooms. Pre-heat oven to 350. In a large skillet heat the remaining oil until sizzling over medium high heat, and lightly brown the chicken (approx. 2 mins each side). Work in batches to avoid crowding the chicken. Place browned chicken in a single layer in a 9 x13 baking dish. Add mushrooms to the skillet and cook until soft. Layer them on the chicken then top with the sauce.
Cover the baking dish lightly with foil and bake until the chicken is just cooked through and the sauce is beginning to brown at the edges, about 15 minutes. Sprinkle with chopped cilantro and serve immediately.
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