- 4 tablespoons virgin olive oil
- 1 roaster chicken, cut into 8 pieces with bone on
- Salt and pepper
- 1/2 pound crimini mushrooms, quartered
- 1/2 pound oyster mushrooms, halved
- 2 cups balsamic vinegar
- 2 tablespoons tomato paste
- 2 tablespoons butter
In a 12-14-inch skillet, heat the olive oil over medium heat until smoking. Season the chicken pieces with salt and pepper and place them skin side down into the hot pan.
Cook the chicken until the skin is dark golden brown, about 8 minutes. Turn the pieces over in the skillet and cook until dark golden brown on other side, about 8 more minutes.
Remove the chicken pieces to a plate and keep warm. Add the mushrooms to the pan and allow to cook, unmoved, for 6 minutes. Resist stirring or shaking the pan. Add the vinegar, tomato paste and butter and stir until smooth.
Place the chicken pieces into the pan with the mushrooms and bring to a boil. Lower the heat and simmer for 10-15 minutes, or until the chicken is cooked through. If the liquid dissipates, add more balsamic vinegar. Place the chicken on a warm plate, then pour the mushrooms and sauce over it and serve.