I was thinking of cooking Genoese cuisine as part of my International food project, but I finally decided to get to it when I do Liguria. However, I was in need of an easy recipe using boneless, skinless chicken thighs and this recipe for Chicken Genoa looked delicious. Of course, I don’t really know if it is from Genoa, and I did change it a bit (used thighs instead of breasts, sherry instead of wine and fresh mushrooms instead of canned ones), but the results were wonderful. As in seriously addictive, will crave it sort of wonderful.
Perhaps the best part about the dish is just how perfectly moist the chicken thighs are. I don’t think I’ve had better boneless thighs. So please, follow the cooking method to the letter.
It also microwaves wonderfully
- 1 Tbsp. butter
- 8 oz mushrooms, sliced
- 1/2 cup sherry or white wine
- 2 lbs boneless, skinless chicken thighs
- 3/4 cup Italian bread crumbs
- 1/4 cup shredded Parmesan cheese
- 2 eggs, beaten
- olive oil
- 8-12 oz Mozarella cheese, shredded
Preheat oven to 350F. Ready a 9″x 13″ glass baking dish or equivalent.
Melt the butter over medium-high heat in a frying pan. Add the mushrooms and cook, tossing, for a minute or two. Add the sherry, bring to a boil, and then reduce heat to medium. Cook until soft and wine is absorbed, stirring occasionally, around 5 minutes. Let cool
Meanwhile, remove any surplus fat from the chicken thighs. Mix the bread crumbs with the Parmesan cheese. Coat the chicken thighs with the egg and then with the bread crumbs.
Heat a thick layer of olive oil in a frying pan over high heat. Add the chicken thighs and brown on both sides, about a minute per side. You may need to do this in batches. Place the chicken thighs in the baking dish, careful to not overlap. Use more than one dish if necessary. Top with the mozarella cheese (use as much as you like), and then with the sauteed mushrooms.
Cook for 30 minutes.