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This here is chicken braised in white wine, vermouth, and chicken stock with 40 cloves of garlic and oyster mushrooms. Sauce is the braising liquid reduced and cream added.

The pasta is macadamia nut pesto.

Recipes:

Chicken:

4 chicken thighs, bone in
2 yellow onions
4 cloves of garlic, paper off but whole
1 carrot, broken
4 bay leaves
8 cloves
2 sprigs of thyme
1 tbsp whole peppercorns
3 tbsp bacon fat
Salt to taste
2 cups dry white wine
1 cup dry vermouth
Enough chicken stock to fill 3/4 of the way up the chicken
1/2 cup heavy cream

Procedure:

Assemble 4 piques with the onions, bay leaves and cloves. Sear them off in a tall sided cast iron pan until very brown on the flat side, remove and set aside (do not use any oil or butter).

Set the heat to medium high and add the bacon fat. Salt and pepper the chicken thighs and brown skin side down until well browned, then turn and brown the other side. Set chicken aside.

Reduce heat to medium and add garlic and onion piques. Brown slightly but do not burn the garlic. Raise the heat to medium high for a moment to heat up the pan then add the white wine and vermouth to deglaze, scraping the bottom of the pan with a whip.

Add the carrot and thyme and lay the chicken pieces in the pan skin side up. Add enough chicken stock to the pan to leave 1/4 of the chicken out of the liquid. Cover the pan with tin foil, and make a 1" hole in the center. Place in a 375F oven for ~2 hours. Check the pan every 30 minutes and note liquid level, if it gets less than 3/4" deep, add more stock. You may cover up the hole to stop water loss.

While the chicken cooks, brown the oyster mushrooms in a saute pan and set aside. When the chicken is done, remove the thighs to a plate and cover with tin foil to keep warm. Strain out the braising liquid and place on medium heat. Add the mushrooms and chicken back into the liquid and add the heavy cream. Let this simmer for 10 minutes to thicken the sauce.

Adjust seasoning with salt and pepper and plate however you like.

Pasta:

1/4 cup macadamia nuts
1 cup fresh basil
1/4 cup parmesan cheese
Extra virgin olive oil as needed
1 tbsp lemon juice or to taste
Salt and pepper to taste

Pulse nuts, lemon juice, olive oil, salt and pepper in a food processor until coarsely chopped. Add basil and pulse until smooth but not peanut butter smooth. You want bits of basil and macadamia nuts still intact. Adjust seasoning and oil to taste.

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