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Credit: J. Kevin Walker, CMC, director of food, service and clubhouse operations, Grandfather Golf & Country Club, Linville, North Carolina
Sizzle, Winter 2014
2 T. olive oil
8 oz. assorted wild mushrooms, sliced thick
2 oz. red onion, small diced
½ T. fresh thyme, chopped
1 cup red wine
Salt and pepper to taste
4 chicken thighs, skinned, deboned
4 egg yolks
4 oz. cream
1 T. Italian parsley, chopped
1. Heat olive oil in saute pan, add mushrooms; saute until seared. Add red onions, thyme; continue to saute until cooked.
2. Deglaze pan with red wine; reduce sec. Remove from heat; cool.
3. Clean thighs; remove excess fat and sinew.
4. In food processor, combine chicken thighs with egg yolks and cream; season with salt and pepper; blend. Add sauteed mushrooms and Italian parsley; fold in; reserve.
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