Here is something special you can do with that leftover coffee–make a terrific brine! This brine works well for chicken, pork, and even beef (especially a steak). Only choose meat that has not been injected with a saline solution–like Freebird! This recipe contains items on sale September 14-20, 2016.
Brine Ingredients:
- 1/4 c. kosher salt plus 1/2 tsp.
- 1/4 c. turbinado sugar
- 3 c. water
- 3 slices lemon, orange, or lime, with the peel on
- 2 tsp. crushed black peppercorns plus 1/2 tsp.
- 1 sprig fresh rosemary or 1 tsp. dried
- 1 sprig fresh thyme or 1 tsp. dried
- 1 c. stongly brewed Joe Van Gogh Kenya French Roast – Weekend Deal – $6.50/12 oz. – Save 50%
Remaining Ingredients:
- 4 Freebird organic boneless chicken thighs – Sale $5.79/lb. – Save $1.00
- 3 Tbsp. butter, divided
- 2 c. sliced organic portabella mushrooms – Sale $3.99/lb. – Save $3.00
- 1 c. chicken stock
Directions:
1) In a pot, bring to a boil the 1/4 cup salt, sugar, water, citrus, 2 tsp. peppercorns, rosemary, and thyme.
2) Reduce heat to a simmer and cook until sugar and salt are disolved. Remove from heat and pour in coffee. Chill.
3) Once chilled, add chicken thighs to brine and make sure chicken stays submerged (a small plate over the chicken will usually work well). Place in refrigerator for 3 hours.
4) Meanwhile, in a heavy-bottomed saute pan, melt 2 Tbsp. butter over medium heat. Once melted and sizzling, add mushrooms to the pan, sprinkle with 1/2 tsp. of salt and pepper and cook, stirring occasionally, until the mushrooms are browned and liquids that have cooked out of the mushrooms have reduced. Set mushrooms aside.
5) When chicken has brined for the correct amount of time, remove the chicken from the brine and pat the chicken thighs dry. Dispose of brine.
6) Heat the same saute pan that you cooked the mushrooms in over medium-high heat. Add remaining butter to the pan. When butter is melted and sizzling, place chicken thighs in pan and cook 1 minute on each side until browned.
7) Reduce heat to medium-low, and pour in the chicken stock and reserved mushrooms. Cover pan and cook until chicken is cooked through, about 10 minutes. Remove lid, increase heat to medium, and continue to cook until liquids have reduced.
Serve chicken topped with mushrooms. Serves four.