Chicken & Mushrooms

Okay wow.... It has been seriously too long since I posted here and too many good things I've made. So let me get into it.

So I guess the easiest place to get started is with tonight's dinner. I spent a good amount of time today thinking about what to do with the four chicken legs I had defrosted in the fridge over night.

I ran though some cook books for inspiration; alas none came. So I opened up the fridge to see what we had.

White Sliced Mushrooms /2 Garlic bulbs still whole / a lemon / half an onion /

So what can you do with these items you ask? You can do a braise!

So with out further haste, here is what I did. I took all of the garlic whole, and peeled the paper off and threw them in a large saute pan. (If you leave garlic whole or in larger pieces, the flavor is not as intense, it has a very mild aroma after being cooked) I then dropped in the chicken legs, and the mushrooms and doused everything with olive oil. I then swirled everything in the pan around to coat. You may have to manually turn the legs. I then sprayed everything with some lemon juice and then searched for a liquid that is tasty, but different, and is in the spirit of what I am making....chicken, mushrooms, onions, its a very 'rustic' dish so I reached for some whiskey. I diluted it in 8oz of cold water, added it to the pan and finally a few cracks of pepper and some fresh (or in my case frozen) Russian Sage. 350 degrees in the oven for an hour, or until the chicken is thoroughly cooked (use a thermometer instead of time really to ensure that the chicken legs are thoroughly cooked.)

I'm serving this over risotto and fresh steamed broccoli.

Tell me what you think!