Slow Cooked Chicken with Sauteed Mushrooms and Vanilla

Source / Author: Hearst Communications, Inc. (Website)

Ingredients:

• 1 cup heavy cream
• 6 cloves garlic, crushed and peeled
• 4 sprigs fresh thyme
• 3/4 teaspoon salt
• 1 vanilla bean, split lengthwise, seeds scraped and pod reserved
• 2 pounds boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 pound mixed mushrooms, sliced
• 1/4 teaspoon fresh-ground pepper
• 3 tablespoons dry vermouth
• 1 tablespoon unsalted cold butter
• 1/16 teaspoon cayenne pepper
• 2 tablespoons chopped chives

Instructions:

1. Place cream, 3 cups water, 3 cloves garlic, 2 sprigs of thyme, 1/2 teaspoon salt, and the vanilla bean seeds and pod in a medium saucepan. Bring to a near-simmer (150°F) over medium-high heat and add the chicken. Reduce heat to medium-low and cook until chicken reaches 155°F (about 50 minutes). Transfer chicken to a bowl. Reserve the cooking liquid.
2. Heat olive oil in a skillet over high heat. Add mushrooms, pepper, remaining garlic, thyme, and salt; cook for 7 minutes.
3. Carefully add vermouth and cook 1 more minute. Add butter and the reserved cooking liquid and gently boil until sauce is thickened (about 20 minutes).
4. Discard garlic cloves and thyme sprigs. Stir in cayenne and chives. Serve chicken sliced, topped with the sauce.