Chef Tom – Chicken with Mushrooms, High South, and Sam

I made this over the weekend. Man is it good. Rich with the cream, but hey, cream is a whole food, and the natural saturated fat is good for your brain. You need this dish to feed your head, so you can figure out what’s for dessert..

Chicken and Mushrooms

Chicken With Mixed Mushrooms and Cream

Serves 4

This succulent chicken recipe is from Amanda Hesser, from 2003, but it’s as timeless as they come. Here, Riesling lifts a rich cream sauce, while mushrooms add a distinct earthiness. Make it on a weeknight when you have a little more time to spend in the kitchen, and want something special on the table. Your loved ones will thank you.

2 tablespoons olive oil
4 tablespoons butter
3 cups mushrooms (any mix, such as cremini, chanterelle, blue foot and shiitake), sliced 1/4-inch thick
3 sprigs thyme
Sea salt and freshly ground black pepper
8 chicken thighs, preferably organic
1/2 cup chicken broth
1/4 cup finely diced onion
1/3 cup Riesling (or any not-too-sweet white wine)
1/2 cup heavy cream


Heat oil and 1 tablespoon butter in a large sauté pan over medium-high heat. Season chicken with salt and pepper and add it skin-side down to the hot pan. Brown well, about 6-10 minutes per side. Set chicken aside on a paper towel lined plate. Cook the mushrooms.

Pour out half the fat from the pan. Add 1 tablespoon of butter. When melted and bubbling, add mushrooms and thyme. Turn the heat up to med-high (you want to sear the mushrooms). Cook, stirring occasionally, until softened and browned on edges, 10 to 15 minutes. Discard thyme, and season with salt and pepper to taste; set aside.

Return pan to medium heat, and add remaining 2 tablespoons butter. When it foams, add onion and sauté until translucent. Add wine and bring to a boil, reducing by half. Add cream and simmer for 3 minutes.

Return chicken to pan, and add mushrooms. Simmer, basting, about 2 minutes. Serve hot.


High South

High South

From their website:
With impressive three-part harmonies, a dedication to songwriting, and unwavering optimism, the Nashville-based band High South has developed a dedicated following across Europe, where they’ve been touring regularly there since 2015. Now they’re breaking into the American market with A Change in the Wind, a captivating project that draws comparisons to classic rock bands like the Eagles, Doobie Brothers, and Crosby, Stills and Nash.

The group – composed of Jamey Garner, Kevin Campos, and Phoenix Mendoza – sums up it this way: “As vocalists we are always drawn to harmony. It’s such a naturally pleasing sound that we’re absolutely hooked on — and it was never more prevalent than the 1970s. Every kid learns from their environment, and we were all fortunate to have parents that exposed us to the music of this era. In a sense, it’s in our soul.”

Make it Better

All We Need

Joshua Tree


Ventura Highway/Suite Judy Blue Eyes


Remember this guy? Hilarious at the time (and it was such a different time). Deliciously non-PC today, and still hilarious, IMO.

Allow yourself to laugh, or don’t. No haters please.

Sam Kinison First Appearance on Letterman


Chef Tom is currently transitioning from Personal Chef to Private Chef. He also teaches cooking classes, caters small parties and leads overseas culinary tours. His specialty for the last twelve years has been cooking for people with food allergies and sensitivities. His motto is “Food should give you pleasure, not pressure.”

Check him out at

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