— cooked up on
January 6, 2016
You may have heard that we recently had some snowfall in Portland. It’s true! It was a whole 1.5 inches or so 🙂
Even though it’s not much, it still was really fun to wake up to. Dave woke me up to show me that it was snowing… but I admit I did go back to sleep for a little bit before actually getting up. And even then, the thing that really got me out of bed was the thought of making these pancakes together.
If you’re drooling now, you should be. Banana pancakes are great. Chocolate chip pancakes are great. In fact, the only thing better could be the combination of the two! I especially like making them with a regular pancake batter (as in, not a chocolate batter) for a little more contrast between the sweet and relatively savory bits.
And, of course, I topped it with some homemade chocolate syrup and some more bananas.
Go big or go home, I always say… starting now, apparently.
Crispy Chicken Thighs & Chanterelles in Cream Sauce
- 6 chicken thighs, bone in and skin on
- 3 Tbsp. neutral oil such as vegetable oil
- 1 lemon, thinly sliced
- 2 tbsp dry sherry
- 2-3 cups chopped chanterelle mushrooms
- 2 cloves garlic
- 1 cup half and half or cream
- fresh thyme
- Heat 2 Tbsp oil in a cast iron skillet on high. Once the oil gets nice and hot, place 6 chicken thighs in, skin side down, and cook for 5 minutes. Flip and cook for another 2 minutes. Remove the chicen and set aside.
- Add 2 Tbsp of sherry to the hot skillet and deglaze. Once the alcohol has boiled off (a minute or two), add the chantarelle mushrooms and garlic and cook for 10 minutes until the mushrooms soften and start to darken. (You may need to add 1 more tablespoon oil).
- Add 1 cup half and half, a heavy pinch salt, and 3 sprigs of thyme leaves. Then, return the chicken back to the pan, skin side up. Place a few thin slices of lemon on each chicken breast, and put into a 450 degree oven.
- Bake for 15 minutes or until the internal temperature of the chicken is cooked through to 165 degrees.