IRINA'S CHICKEN

INGREDIENTS

• 4 Chicken thighs (breasts might dry out, but you could give them a try if you really don’t like the darker meat)

• 1-2 small to medium yellow (Yukon Gold) potatoes – scrubbed and sliced 1/8 inch/2mm thick (if thicker, see below) – will need enough to cover the chicken

• ½ to 1 whole yellow or white onion – sliced (these could also be pickled if desired)

• Mushrooms – button or your favorite kind – sautéed

  • This is where you can get creative – see below.

• 2+ cups mozzarella or other cheese of your choice, shredded

• Mayo – Your favorite brand – about 2 heaping tbsp. more as needed (see below)

• Parmesan cheese (optional)

• Fat of choice (Canola, Olive or Grapeseed oil or butter)

• Salt/pepper, to taste

• Dried herbs, as desired

• Rimmed baking sheet

• Cooking spray, parchment paper or foil

INSTRUCTIONS

1. In a medium to large pan over medium-high heat sauté mushrooms in a bit of oil (or butter). Sprinkle with salt and pepper.  Cook until most of the water is evaporated.

   1. This is where you can be creative: Leave the mushrooms out, if you don’t like them. Or throw in any extras you like, I chopped up a red bell pepper and used some fresh baby spinach, then added chopped garlic at the end (so it didn’t burn), but I think you could also use chopped broccoli, kale or any vegetable that sautés well. You could try chopped zucchini, squash or eggplant; if you wanted it a little spicy, try a little red pepper flakes…the combinations really could be endless.

   2. Just make sure you season (i.e. S&P) as you add ingredients so that this layer has flavor.

   3. Once most of the water is evaporated from the mixture, take off heat and set aside.

   4. This could be done up to a day or more in advance. Keep refrigerated.

2. While the vegetables are sautéing, cut potatoes into approximately 1/8-inch-thick slices.

   1. If using a food processor or mandolin, use the 2mm disc or blade. If doing by hand or if you prefer thicker slices, you may need to parboil these for a few minutes to speed up cooking time before assembling.

   2. Place uncooked slices in water, if prepping ahead. It’s not a bad idea to rinse the slices in cold water anyway, as it will help remove excess starch. Potatoes can be kept in water or laid out on a towel if using more immediately.

3. Place shredded cheese in a bowl and combine enough mayonnaise to make a sticky mixture. Set aside.

4. Slice onion into rings or half-moons. This will depend on the size of the onion. You’ll need just enough for a single layer.

5. On a flat surface (clean cutting board, countertop, etc.) lay out a piece of plastic wrap then place chicken thighs on top. Cover with another piece of plastic wrap – and pound lightly to make them all the same thickness. You don’t need to pound these out too thin, just so they all cook at the same rate. Remove and discard top layer of plastic. Lightly salt & pepper both sides. Add any additional dried herbs, if desired.

6. Lightly coat the rimmed cooking sheet with cooking spray, a thin layer of oil, parchment paper or foil. Basically, we’re just trying to keep them from sticking too badly when the cheese melts.

Now it’s time to assemble:

• Lay each of the seasoned chicken thighs on baking sheet – evenly separated.

• Layer potatoes over chicken.

• Layer onion rings/slices over potatoes.

• Layer sautéed mushrooms over onions.

• Cover mushrooms liberally with cheese mixture.

It really doesn’t matter what order you do this in as long as the cheese mixture is on top. I think I did chicken, onions, potatoes, veg mixture, then cheese the first time and it turned out fine.

1. Sprinkle a small amount of shredded parmesan cheese over the cheese mixture to give it some color when baking and then a little bit of dried thyme on top of that, this step is optional.

2. Bake uncovered on the low or middle rack at 375 ~ 35 minutes or until chicken temps at 165 degrees. If cheese is not golden enough, leave in oven for another 5-10 minutes.

NOTE: I’m using a convection oven, so time might need to be adjusted.

Serve with:

• Thinly sliced green cabbage/cucumber slaw.  Carrots would give that a pop of color, as well.

• or a green salad

• and/or a nice wine (red or white)

• or no side at all – it’s got all the elements in it anyway.

A WINE RECOMMENDATION

I served this with a 2017 bottle of Prayer for the Sinner Red Blend from Washington State.

They describe it as a "broody red wine is deeply layered with blackberry, dark fruit, violet and cocoa." and I would have to agree. It was a delightful pairing with this luscious meal.

https://www.sinnersandsaintswine.com/

That’s it! Give it a try and let me know what you think and what kinds of modifications you made to it. As I said, I embellished this from Irina’s original recipe and she agreed it all sounded delicious.