Cat of the day 13: Colocolo (Leopardus colocolo)
• Found in: West-central Chile
• Habitat: Temperate rainforests, shrublands, open woodlands
• Eats: Small rodents, birds, lizards, insects
• Status: Near Threatened (IUCN)
Garlic Herb Chicken & Mushroom Skillet
Serves: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Ingredients
Chicken
- 700 g boneless, skinless chicken breasts or thighs, cut into bite-size pieces
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon paprika
- 2 tablespoons vegetable or olive oil, divided
Mushroom Sauce
- 2 tablespoons butter
- 250 g mushrooms, sliced
- 3 garlic cloves, minced
- ½ teaspoon dried thyme
- ½ teaspoon Italian seasoning
- ¼ teaspoon chilli flakes, optional
- 120 ml chicken stock
- 60 ml dry white wine, or additional chicken stock
- 1 teaspoon Dijon mustard or Worcestershire sauce, optional
- 2 tablespoons heavy cream, optional
Garnish
- 2 tablespoons fresh parsley, finely chopped
Optional
- 1 small carrot, thinly sliced, or ½ cup roasted red pepper strips
Method
1. Season the chicken: Pat the chicken dry and season evenly with salt, black pepper, and paprika.
2. Sear the chicken: Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the chicken in a single layer, working in batches if necessary. Sear for 3–4 minutes per side until golden brown. Transfer to a plate. The chicken does not need to be fully cooked at this stage.
3. Cook the mushrooms: Add the remaining oil and butter to the skillet. Add the mushrooms and cook for 5–7 minutes, stirring occasionally, until well browned and most of their moisture has evaporated. If using carrot or roasted pepper, add it with the mushrooms.
4. Add the aromatics: Stir in the garlic, thyme, Italian seasoning, and chilli flakes. Cook for 30–45 seconds until fragrant.
5. Deglaze: Pour in the white wine and scrape the browned bits from the bottom of the skillet. Simmer for 1–2 minutes. Add the chicken stock and Dijon mustard or Worcestershire sauce, if using.
6. Finish cooking the chicken: Return the chicken and any accumulated juices to the skillet. Reduce the heat to medium-low and simmer for 4–6 minutes, or until the chicken is fully cooked and the sauce has reduced slightly.
7. Finish the sauce: Remove from the heat and stir in the cream, if using. Alternatively, add an extra teaspoon of butter for a glossy, non-creamy finish. Adjust seasoning to taste.
8. Garnish: Sprinkle generously with fresh parsley and serve hot.
Variations
- Garlic-Herb: Use chicken stock, butter, garlic, and herbs for a simple savoury sauce.
- Chicken Marsala: Replace the white wine with Marsala wine and omit the cream for a more classic Marsala-style preparation.
- Creamy Mushroom Chicken: Add 60–120 ml heavy cream for a richer, creamier sauce.
#MariamFoodLab
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