Alessi presents 'In the Kitchen': Chicago foodie Kevin Pang

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Chicago foodie Kevin Pang took the "In the Kitchen" challenge. (WLS)

In our segment "In the Kitchen," we challenge cooks of all walks of life to create a dish - using the ingredients we give them. We unveiled which ingredients they use at the top of the show and they have to create a dish by the time we get to their segment.

Wednesday's "In the Kitchen" contestant was Kevin Pang, a Chicago foodie, James Beard Award winner and the editor-in-chief of The Takeout, a new food and pop culture website.

We set out Alessi products that must be used, one protein and some kitchen staples. And then Pang worked his magic.

Our Friends at Alessi sent Pang and a lucky member of our studio audience home with a gift basket of goodies.
Visit their website for all the Alessi products: http://alessifoods.com/

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Alessi presents 'In the Kitchen': Chicago foodie Kevin Pang. Part 2.

KEVIN'S RECIPE:

Chicken and Mushrooms

4 tablespoons virgin olive oil (Alessi)
6 chicken thighs, skin-on and boneless if possible (ask butcher if they can do this)

Salt and pepper
1/2 pound white mushrooms
1/2 pound oyster or shiitake mushrooms
1 1/2 cups balsamic vinegar (Alessi)
2 tablespoons tomato paste (Alessi)
2 tablespoons butter
1 teaspoon garlic puree (Alessi)

2 tablespoons julienned sundried tomatoes (Alessi)

Preparation

In a 12-14-inch skillet, heat the olive oil over medium heat until smoking. Season the chicken pieces with salt and pepper and place them skin side down into the hot pan.

Cook the chicken until the skin is dark golden brown, about 8 minutes. Turn the pieces over in the skillet and cook until dark golden brown on other side, about 8 more minutes.

Remove the chicken pieces to a plate and keep warm. Add the mushrooms to the pan and allow to cook, unmoved, for 6 minutes. Resist stirring or shaking the pan. Add the vinegar, tomato paste and butter and stir until smooth.

Place the chicken pieces into the pan with the mushrooms and bring to a boil. Lower the heat and simmer for 10-15 minutes, or until the chicken is cooked through. If the liquid dissipates, add more balsamic vinegar. Place the chicken on a warm plate, then pour the mushrooms and sauce over it and serve.

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