Slow-Cooked Chicken with Sautéed Mushrooms

• 1 c. heavy cream
• 6 cloves garlic, crushed and peeled
• 4 sprigs fresh thyme
• 3/4 tsp salt
• 1 vanilla bean, split lengthwise, seeds scraped and pod reserved
• 2 pounds boneless, skinless chicken breasts
• 1 TBS olive oil
• 1 pound mixed mushrooms, such as chanterelle, oyster, and cremini, sliced
• 1/4 tsp fresh-ground pepper
• 3 TBS dry vermouth
• 1 TBS unsalted cold butter
• 1/16 tsp cayenne pepper
• 2 TBS chopped chives
  

Place the cream, 3 c. water, 3 cloves of the garlic, 2 sprigs of thyme, 1/2 tsp salt, and the vanilla bean seeds and pod in a medium saucepan with high sides.

Bring to a near-simmer (150°F) over medium-high heat and add the chicken. Reduce heat to medium-low and cook until the chicken breasts reach an internal temperature of 155°F - about 50 minutes. (Be certain to ensure the liquid stays within a range of 140°F and 150°F.) Transfer the breasts to a small bowl and cover. Reserve the cooking liquid.

Heat the olive oil in a large nonstick skillet over high heat. Add the mushrooms, pepper, remaining garlic, thyme, and salt and cook for 7 minutes. Carefully add the vermouth and cook for 1 more minute. Add the butter and the reserved cooking liquid and gently boil until the sauce is slightly thickened - about 20 minutes.

Discard the garlic cloves and thyme sprigs. Stir in the cayenne and chives. Serve chicken sliced, topped with the sauce.

Comments:
Made once without the vanilla. I remember the thyme/garlic flavor being very nice. The sauce never thickened properly, though.