Natalie McLaury considers herself a bit of a hoarder when it comes to magazines. Never one to pass up a good deal on a subscription, it’s to the point where she now finds herself receiving a magazine in the mail several times a week. Most of the time, she rips out pages of recipes but fails to actually create the recipe in her kitchen. Not anymore! Join Natalie as she cooks the magazines.
By Natalie McLaury
When it comes to magazine subscriptions, I probably cook the least out of Food & Wine. I typically read this magazine cover to cover because I really enjoy many of their ‘special interest’ food stories and I’m particularly drawn to their stories about restaurants and chefs all over the world. The magazine is good for foodie daydreaming, but I don’t find their recipes all that realistic. Many of the time, they require too many exotic ingredients or complicated instructions that I unfortunately don’t have time for most days. This chicken dish, however, was a pleasant surprise.
The dish requires no strange ingredients, although to be fair, I opted to use cheaper and more readily available mushrooms than what the original recipe called for. I love that it is quick enough to make on a weeknight, and yet is fancy enough to serve to company, as I did (if you can count your parents and siblings as company). Make this sometime this summer, when tomatoes are red and ripe and juicy.
- 3 lbs skinless, boneless chicken breasts
- ¼ cup olive oil + 2 tbsp
- 2 tbsp chopped rosemary
- freshly ground pepper
- 1 (8 oz) package portabello mushrooms, sliced
- 2 (8 oz) packages white button mushrooms, sliced
- 2 small onions, finely chopped
- 4 garlic cloves, minced
- 2 tsp chopped thyme
- 5 medium tomatoes-halved, seeded, and cut into ½-inch pieces
- Preheat grill. In a large baking dish, brush chicken with 2 tbsp of the olive oil and rub with the rosemary. Season with pepper and allow to stand for 30 minutes.
- Meanwhile, heat the remaining ¼ cup oil in a large skillet. Add the mushrooms and cook over moderately high heat until browned, about 6-10 minutes. Add the onions, garlic, and thyme and cook until onions are translucent (about 5-10 minutes).
- Add the tomatoes to the mushroom mixture. Season with salt and pepper. Cover partially and cook over low heat, stirring occasionally, until the mushrooms are tender (about 15 minutes).
- Season the chicken with salt and grill over moderately high heat, turning once, until cooked through, about 8 minutes.
- Season the mushroom mixture with salt and pepper. Spoon onto plates. Slice the grilled chicken on the diagonal (1/2 inch thick) and arrange on top of sauce.