Braised Chicken Legs With Wild Mushrooms Recipes

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BRAISED CHICKEN WITH MUSHROOMS



Braised Chicken with Mushrooms image

Browning the chicken seals in the juices and keeps the inside moist and flavorful. Serve this over our Oven-Baked Creamy Polenta.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 55m

Number Of Ingredients 8

4 boneless, skinless chicken breasts (6 ounces each)
Coarse salt and ground pepper
2 tablespoons olive oil
1 pound white mushrooms, wiped clean and sliced 1/2-inch-thick
4 garlic cloves, halved
1/2 cup dry white wine (optional)
1 3/4 cups reduced-sodium chicken broth
2 tablespoons chopped fresh flat-leaf parsley, plus more for garnish

Steps:

  • Season chicken with salt and pepper. In a large skillet, heat 1 tablespoon oil over high. Add chicken, and cook until light golden brown, 2 to 3 minutes per side. Transfer to a plate; set aside.
  • Add remaining tablespoon oil to skillet. Add mushrooms and garlic, and season with salt. Cover; and cook over medium heat until mushrooms release their juices, 2 to 3 minutes. Remove lid. Cook over high heat, stirring occasionally, until mushrooms are golden, 4 to 5 minutes.
  • Add wine, and cook, stirring, until evaporated, about 1 minute. Add broth and parsley, cook over medium-high heat until mushrooms are tender and liquid is reduced, 8 to 10 minutes.
  • Return chicken to skillet. Cover, reduce heat to low, and simmer until chicken is cooked through, 10 to 12 minutes. Serve chicken topped with mushrooms, and drizzled with cooking liquid. Garnish with chopped parsley.

Nutrition Facts : Calories 294 g, Fat 10 g, Protein 43 g

CHICKEN WITH WILD MUSHROOMS



Chicken with Wild Mushrooms image

Provided by Ina Garten

Categories     main-dish

Time 1h50m

Yield 6 servings

Number Of Ingredients 12

Two 3 1/2- to 4-pound chickens, cut in eighths
Kosher salt and freshly ground black pepper
All-purpose flour
1/2 cup good olive oil
8 whole garlic cloves
1 1/2 pounds assorted wild mushrooms, such as porcini and cremini, stems removed and (1 1/2-inch) diced
8 sprigs fresh thyme, tied with kitchen string
1/4 cup dry sherry
1 tablespoon minced garlic (3 cloves)
2 cups white wine, such as Pinot Grigio
2 cups good chicken stock, preferably homemade
3 tablespoons unsalted butter, at room temperature

Steps:

  • Preheat the oven to 325 degrees.
  • Pat the chicken dry with paper towels and sprinkle both sides liberally with salt and pepper. Place 1/2 cup flour in a bowl and dredge the chicken in the flour. In a large (12-inch) ovenproof pot such as Le Creuset, heat the oil. Add the chicken in three batches (don't crowd them!) and brown lightly over medium-high heat for 3 to 5 minutes on each side. Remove the chicken to a plate and continue until all the chicken is browned.
  • Add the whole garlic cloves, mushrooms, and thyme to the pot and cook over medium heat for 5 minutes, stirring occasionally. Add the sherry and cook for 1 minute, scraping up the brown bits. Add the minced garlic and cook for 2 more minutes. Add the wine, chicken stock, 1 tablespoon salt, and 1 teaspoon pepper and bring to a simmer. Add the chicken (large pieces first), cover, and place in the middle of the oven for 30 to 35 minutes, until the chicken is cooked through (about 165 degrees on an instant-read thermometer).
  • Remove the chicken to a bowl and discard the thyme. With a fork, mash together the butter and 1/4 cup flour and add it to the sauce. Simmer, stirring constantly, over medium heat for 5 minutes, until slightly thickened. Season to taste (it should be highly seasoned), put the chicken back in the sauce, and serve hot.

BRAISED CHICKEN WITH WILD MUSHROOMS AND THYME



Braised Chicken with Wild Mushrooms and Thyme image

Vegetables provide a simple addition to this delightful baked chicken - perfect for dinner.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 2h30m

Yield 4

Number Of Ingredients 18

1 cup boiling water
1/2 oz dried porcini mushrooms
1 tablespoon butter
1 tablespoon olive oil
1 cut-up broiler-fryer chicken (3 to 3 1/2 lb)
2 large onions, chopped (2 cups)
5 cloves garlic, finely chopped
6 medium button mushrooms, sliced
2 medium carrots, chopped (1 cup)
2 medium stalks celery, chopped (1 cup)
2 dried bay leaves
2 fresh thyme sprigs or 1 teaspoon dried thyme leaves
5 tablespoons chopped fresh parsley
1 cup chicken broth
1/2 cup dry white wine or chicken broth
1 can (14.5 oz) diced tomatoes, undrained
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper

Steps:

  • Adjust oven rack to middle position. Heat oven to 300°F.
  • In small bowl, pour boiling water over dried mushrooms. Let stand 30 minutes to allow mushrooms to rehydrate (if mushrooms float to surface, place small saucer in bowl to keep them submerged). Use slotted spoon to remove rehydrated mushrooms from water; set aside. Reserve mushroom water.
  • In 4- or 5-quart ovenproof Dutch oven, heat butter and oil over medium-high heat until butter is melted. Add half of the chicken pieces and cook 6 minutes, turning occasionally, until chicken is deep golden brown (you are not cooking the chicken, just giving it color). Remove chicken from Dutch oven and place on plate. Repeat with remaining chicken.
  • Reduce heat to medium and add onions and garlic. Cook 5 minutes, stirring occasionally, until soft. Add rehydrated and sliced button mushrooms, carrots, celery, bay leaves, thyme and 3 tablespoons of the parsley. Cook 5 minutes, stirring occasionally, until vegetables are softened and mushrooms give up their juices.
  • Add reserved mushroom water and heat to a simmer. Simmer uncovered 10 minutes (you are trying to concentrate the flavor of the liquid). Add chicken (along with any juices that may have accumulated on plate), broth, wine, tomatoes, salt and pepper.
  • Cover pan and place in oven. Bake 1 1/2 hours or until chicken is very tender and there is a good amount of broth. Remove and discard bay leaves and thyme sprig. Place 2 pieces chicken into each of 4 large, flat serving bowls and ladle broth over. Sprinkle with remaining 2 tablespoons parsley.

Nutrition Facts : Calories 410, Carbohydrate 21 g, Cholesterol 125 mg, Fiber 5 g, Protein 43 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 730 mg, Sugar 9 g, TransFat 1/2 g

SILKY BRAISED CHICKEN WITH WILD MUSHROOMS AND PEARL ONIONS



Silky Braised Chicken with Wild Mushrooms and Pearl Onions image

Don't be afraid to splurge on the wild mushrooms -- you only need a few, and they add fantastic flavor to this dish. Serve with our Spaetzle with Butter and Parsley.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Number Of Ingredients 15

1 chicken (3 1/2 pounds), cut into 8 pieces, skin on
Salt and freshly ground black pepper
2 medium onions, cut into 1/8-inch-thick slices
2 cloves garlic, peeled and slightly crushed
40 sprigs fresh thyme, 3 to 4 bunches
2 dried bay leaves
2 sprigs fresh rosemary
2 cups Riesling wine
1 1/2 cups Homemade Chicken Stock, or low-sodium canned chicken broth, skimmed of fat
3 tablespoons unsalted butter
5 ounces red pearl onions, peeled and halved (about 1 cup)
1/2 pound fresh wild mushrooms, such as chanterelle, cleaned, trimmed, and cut into 1-inch pieces
1/4 cup Madeira wine
5 teaspoons grainy mustard
10 strips best-quality bacon

Steps:

  • Heat oven to 300 degrees. Sprinkle chicken pieces with salt and pepper. Spread a third of the onion slices and all the garlic in the bottom of a 7-quart ovenproof casserole or Dutch oven. Scatter 5 sprigs thyme, 1 bay leaf, and 1 rosemary sprig over the onion layer. Lay half the chicken pieces on top of the herb layer. Repeat with another third of the onion slices, the same amounts of each of the herbs as before, and the remaining chicken pieces; finish with a layer of all the remaining onion slices. Pour Riesling and chicken stock over onions and chicken. Cover casserole, and place in the oven to cook until chicken is tender, about 1 hour and 15 minutes.
  • Remove chicken pieces from casserole, and let sit until cool enough to handle. Remove skin from chicken; cut each breast piece in half. Spread each chicken piece with 1/2 teaspoon mustard, season with salt and pepper, and top with sprigs of thyme. Set aside. With a ladle, remove about 1 cup of the chicken cooking liquid from casserole, straining it into a shallow bowl or fat separator; set aside to separate.
  • Melt butter in a large skillet over medium heat. Add pearl onions, and season with salt and pepper. Cook, shaking skillet often, until mushrooms soften and turn golden brown, 3 to 4 minutes. Add mushrooms, and season again with salt and pepper. Cook, shaking skillet often, until mushrooms soften and release their juice, 3 to 5 minutes. Cook until juice has evaporated, about 2 minutes. Add 2 tablespoons Madeira to skillet, and cook until evaporated, about 1 minute. Transfer mixture to a bowl, and set aside.
  • Return skillet to medium heat. Arrange 5 bacon strips in a single layer in skillet. Cook until bacon renders most of its fat and is golden brown. Place a piece of chicken on each piece of bacon and, using tongs, wrap chicken in bacon in a more or less haphazard way. Do not worry if chicken unwraps; it can be easily rewrapped before serving. Remove chicken from skillet, place on a platter, and cover with foil to keep warm. Drain fat from skillet. Repeat with remaining bacon and chicken.
  • Add reserved cooked mushrooms and onions and all the chicken to skillet. Add remaining 2 tablespoons Madeira and the reserved chicken cooking liquid, skimmed of fat. Cook until chicken and vegetables are hot. Serve.

BRAISED CHICKEN LEGS WITH WILD MUSHROOMS



Braised Chicken Legs With Wild Mushrooms image

A good roasted chicken is a simple pleasure, but a braised chicken dish is always more interesting. Here, dried wild mushrooms, smoked bacon and red wine perfume the sauce to give these chicken legs depth and character, with a flavor nearly similar to a game bird. Using turkey broth makes this braise even more heady. For a quick, concentrated broth, simmer 2 pounds of meaty turkey wings with 6 cups water for about an hour. Finding a dried wild mushroom is not like hunting for its fresh counterpart in the forest. Most Italian delis and nearly all supermarkets sell little packets of dried wild mushrooms.

Provided by David Tanis

Categories     dinner, poultry, main course

Time 2h

Yield 6 servings

Number Of Ingredients 17

1 ounce dried porcini
1 ounce dried morels
6 large chicken legs (about 4 pounds)
Salt and pepper
4 tablespoons unsalted butter (1/2 stick)
2 cups finely diced onion
3 ounces thick-cut bacon, sliced crosswise 1/4-inch wide
1 tablespoon tomato paste
2 garlic cloves, minced
Pinch of cayenne
2 tablespoons all-purpose flour
1 cup red wine
4 cups turkey or chicken broth
1 bay leaf
1 large thyme sprig
1 1/2 pounds small yellow-fleshed potatoes
3 tablespoons chopped parsley

Steps:

  • Rinse porcini with warm water (they are often sandy), then place in a small bowl, cover with hot water and soak until softened, about 15 minutes. In a separate bowl, soak the morels in hot water.
  • Heat oven to 400 degrees. Place chicken legs on a baking sheet in one layer. Season generously on both sides with salt and pepper. Roast, uncovered, for about 20 minutes, or until nicely browned. Remove and set aside. Turn oven to 350 degrees.
  • Meanwhile, make the sauce: Melt 2 tablespoons butter in a Dutch oven or heavy-bottomed pot over medium-high heat. Add onions and cook, stirring, until softened and beginning to color.
  • Add bacon and tomato paste, stir to incorporate with onions, and cook for about 1 minute, then stir in garlic and cayenne. Sprinkle with flour and stir to coat. Add wine and cook for 1 minute, then whisk in turkey broth and bring to a simmer. The sauce will thicken slightly. Add bay leaf and thyme sprig. Drain porcini and morels and add to sauce.
  • Submerge browned chicken legs in sauce and bring to a brisk simmer. Cover and transfer pot to oven. Bake for about 1 hour, until chicken is tender. Remove from oven and keep covered.
  • While chicken bakes, make the potatoes: Put potatoes in a saucepan and cover with 1 inch of water. Add 1 teaspoon salt and bring to a boil over high heat. Reduce to a brisk simmer and cook until tender, about 15 minutes.
  • Drain potatoes and let cool. Peel potatoes with a paring knife and return to saucepan. (Alternatively, potatoes may be peeled before cooking, or you may opt to leave skins on.) Add remaining 2 tablespoons butter and 1 cup water. Bring to a simmer over high heat to warm potatoes through, then set aside, covered.
  • To serve, divide legs among 6 warm plates. Spoon sauce and mushrooms over each serving. Sprinkle parsley over potatoes and place a few potatoes on each plate. Transfer remaining potatoes and buttery juices to a serving dish. Serve remaining sauce in a gravy boat if desired.

Nutrition Facts : @context http, Calories 833, UnsaturatedFat 29 grams, Carbohydrate 40 grams, Fat 51 grams, Fiber 5 grams, Protein 46 grams, SaturatedFat 17 grams, Sodium 1653 milligrams, Sugar 7 grams, TransFat 0 grams

BRAISED CHICKEN WITH MUSHROOMS



Braised Chicken with Mushrooms image

Provided by Rachael Ray : Food Network

Time 3h10m

Yield 4 servings

Number Of Ingredients 14

1 ounce dried porcini mushrooms
2 cups chicken stock
Olive oil, for frying
4 pieces chicken leg quarters, bone-in, skin-on
Kosher salt and freshly ground black pepper
1 pound cremini mushrooms, thinly sliced
2 onions, sliced
2 carrots, finely chopped
2 ribs celery, finely chopped
5 to 6 cloves garlic, thinly sliced
A few sprigs thyme, leaves picked and finely chopped
2 large fresh bay leaves
1/2 to 3/4 cup Marsala or white wine
1/2 cup celery tops or flat-leaf parsley, chopped

Steps:

  • Quick-cooking polenta made to package directions, or crusty-style bake-off packaged bread such as ciabatta or, fresh crusty bread - pop in freezer if storing more than one night.
  • Place the dried mushrooms, and stock in small pot over medium-high heat. Bring to low boil then reduce heat to low and reconstitute.
  • Heat a thin layer of olive oil, a couple of turns of the pan, in a large skillet with a tight-fitting lid or a Dutch oven, over medium-high heat. Pat the chicken pieces dry, and season liberally with salt and pepper. To avoid crowding the pan, brown 1/2 the chicken at a time, skin-side down, for 5 minutes, then turn the chicken and brown 3 to 4 minutes more.
  • Remove the browned chicken to a plate and add to the pan the sliced fresh mushrooms, browning the mushrooms for 10 to 15 minutes. Add the onion, carrot, celery, garlic, thyme, and bay leaves, salt, and pepper and stir 10 minutes more to soften.
  • Deglaze the pot with the Marsala. Add the chicken pieces back to the pot and arrange the vegetables and mushrooms on top. Remove the porcinis from the small pot, roughly chop, and add to chicken. Pour the porcini stock over the chicken, reserving the last couple of spoonfuls, as this is where any grit may have settled.
  • Cover and braise at a low simmer for 30 minutes over low heat. Cool and store for a make-ahead meal. Reheat over a medium flame, or in a preheated 325 degree F oven, and heat through 20 to 30 minutes. Serve with quick-cooking polenta or crusty bread, and garnish with chopped celery tops.

Nutrition Facts : Calories 396 calorie, Fat 20 grams, SaturatedFat 4.5 grams, Cholesterol 98 milligrams, Sodium 306 milligrams, Carbohydrate 21 grams, Fiber 5 grams, Protein 32 grams, Sugar 8 grams

CHICKEN LEGS STUFFED WITH WILD RICE AND MUSHROOMS



Chicken legs stuffed with wild rice and mushrooms image

Provided by Craig Claiborne And Pierre Franey

Categories     dinner, main course

Time 1h20m

Yield 4 servings

Number Of Ingredients 11

4 boned chicken legs with thighs attached (about 1/2 pound each before boning)
Salt to taste, if desired
Freshly ground pepper to taste
3/4 cup cooked wild rice
2 tablespoons butter
1/4 cup finely chopped onions
1/4 cup finely chopped shallots
1 cup mushrooms cut into half-inch cubes
2 tablespoons Cognac
Cream of chicken sauce (see recipe)
1/4 cup finely chopped parsley

Steps:

  • Prepare the chicken legs. Sprinkle them inside and out with salt and pepper, and set aside.
  • Meanwhile, cook the wild rice and drain.
  • Heat the butter in a skillet and add the onions and shallots. Cook, stirring, until they are wilted. Add the mushrooms and cook about one minute, stirring. Add the wild rice, salt and pepper. Sprinkle with Cognac and stir. Remove from the heat and let cool.
  • Stuff each chicken leg with an equal portion of the filling. Carefully fold over the boned thighs to enclose the filling.
  • Lay out four squares of plastic wrap, one at a time. Place one stuffed leg in the center and carefully fold the plastic wrap to enclose the stuffed pieces. Wrap securely.
  • Place the stuffed chicken legs in one layer in the top rack of a steamer. Set aside. Bring enough water to the boil in the bottom of the steamer to steam the chicken legs when added.
  • When ready to cook, place the chicken legs over the steamer and cover closely. Let the legs steam for about 20 minutes or until done. Serve with cream of chicken sauce. One serving suggestion: Spoon a little of the sauce onto a hot plate, top with the stuffed leg and sprinkle with chopped parsley.

Nutrition Facts : @context http, Calories 852, UnsaturatedFat 36 grams, Carbohydrate 11 grams, Fat 61 grams, Fiber 2 grams, Protein 59 grams, SaturatedFat 19 grams, Sodium 1001 milligrams, Sugar 2 grams, TransFat 0 grams

BRAISED TURKEY LEGS WITH WILD MUSHROOM STUFFING



Braised Turkey Legs With Wild Mushroom Stuffing image

During Thanksgiving turkeys were on sale at my supermarket for less than $5, so I couldn't resist getting an extra one, and I wanted to prepare it in a different way. This is a deliciously different way to prepare turkey, created by Wolfgang Punk. Slow braising the turkey makes for a succulent result. I've recreated the recipe here, using less exotic ingredients (foie gras was originally used). The original also called for roasting the turkey breast along side the leg portions, but there was nothing original in that (you basically just roast it until it's 165 degrees internally), so I left that part out.

Provided by E. Nigma

Categories     Poultry

Time 2h30m

Yield 6 serving(s)

Number Of Ingredients 23

1/4 cup butter
2 loaves dried bread, crusts removed and cubed
1/2 ounce dried porcini mushrooms
2 tablespoons extra virgin olive oil
1 large onion, chopped
1/2 lb bacon, chopped
4 stalks celery, chopped
8 ounces mushrooms, chopped
1 cup chicken stock
1 tablespoon parsley, chopped
1 tablespoon sage, chopped
1 tablespoon rosemary, chopped
3 eggs, beaten
salt and pepper
2 turkey legs-thighs, halves deboned
1/4 cup extra virgin olive oil
1 cup chicken stock
2 carrots, peeled, sliced in 1-inch sections
3 stalks celery, sliced in 1-inch sections
1 large onion, cut in 1-inch chunks
2 sprigs fresh rosemary, leaves chopped
2 cups pomegranate juice
butcher string

Steps:

  • First prepare the stuffing by melting butter in saute pan. Poor over bread cubes. Set aside.
  • Rinse dried porcini and soak in warm water for 15 minutes Drain and chop, reserving liquid.
  • Heat olive oil in saute pan over medium heat and add onions, celery, and bacon. Cook until vegetables become translucent. Add porcini, fresh mushrooms, reserved mushroom liquid and stock. Cook over medium heat and reduce until almost dry.
  • Add vegetables to bread cubes along with parsley, sage, rosemary, and beaten eggs. Season with salt and pepper. Mix until all ingredients are incorporated.
  • Preheat oven to 350 degrees.
  • Now prepare turkey leg & thigh sections by removing bones, silver skin, and all tendons. With skin side down, cover with plastic wrap and pound out evenly. Season inside with salt and pepper.
  • Add 8 ounces of mushroom stuffing evenly across middle section. Roll into a tight cylinder. Tie with butcher's string. Season outside with salt and pepper. Heat a roasting pan and add olive oil. Sear meat until golden brown. Remove and set aside.
  • Add carrots, celery, onion and rosemary and cook until brown. Deglaze with chicken stock. Bring to a boil and add turkey. Cover roasting pan with foil and braise in oven for about 2 hours and until internal temperature is 130 degrees.
  • Remaining stuffing may be added to a buttered gratin dish and baked in the 350 degree oven for 30 minutes.
  • Remove foil and finish roasting to get color on the meat, until internal temperature is 140 degrees. Remove legs, set aside on platter, and cover with foil until ready to slice.
  • Add 2 cups of pomegranate juice to the braising liquid and simmer for 10 minutes then puree the sauce through a food mill or a with a blender. The vegetables will thicken the sauce. Season with salt and pepper to taste.
  • Slice the turkey into half-inch portions and serve with sauce.

Nutrition Facts : Calories 870.5, Fat 60.3, SaturatedFat 19.1, Cholesterol 347.3, Sodium 776.1, Carbohydrate 15, Fiber 2.9, Sugar 6.5, Protein 65.2

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From recipeschoice.com


BEST BRAISED CHICKEN THIGH RECIPE | A FARMGIRL'S DABBLES
2021-08-26 With tongs, remove chicken pieces to a roasting pan. Set pot back on the stove top over medium-high heat. Bring to a boil. In a small bowl, whisk together chicken broth and cornstarch and stir into the boiling liquid. Turn heat down a bit, keeping a very low boil, and let liquid thicken and reduce for about 10 minutes.
From afarmgirlsdabbles.com


BRAISED CHICKEN WITH WILD MUSHROOM RECIPE - SIMPLE CHINESE FOOD
Raise the pot and heat oil, fry the chicken nuggets, then add ginger, cooking wine, dry chili soy sauce, color the dark soy sauce, and stir well. 5. Stir-fry, add the green onion, rock sugar, seasoning box, and then add the water soaked in wild mountain mushrooms and bring to a boil. 6. After the fire is boiled, simmer for about 30 to 40 minutes.
From simplechinesefood.com


SAVORY DUMPLINGS: BRAISED CHICKEN LEGS WITH WILD MUSHROOMS
2020-05-21 A good roasted chicken is a simple pleasure, but a braised chicken dish is always more interesting. Here, dried wild mushrooms, smoked bacon and red wine perfume the sauce to give these chicken legs depth and character, with a flavor nearly similar to a game bird. Using turkey broth makes this braise even more heady. For a quick, concentrated broth, simmer 2 …
From savorydumplings.blogspot.com


BRAISED CHICKEN LEGS | THE SPLENDID TABLE
2014-10-17 Cook for 10 minutes, stirring occasionally. Add the garlic, thyme, and bay leaf and cook for a minute, and then return the chicken to the pan, skin side up, along with the reserved deglazing liquid and stock or water. Bring to a simmer and put the skillet in the oven. After 5 minutes, lower the heat to 325˚F.
From splendidtable.org


BRAISED CHICKEN LEGS WITH LEEKS AND MUSHROOMS
2013-03-08 Sprinkle with the dried thyme and sage. Add the remaining chicken stock and bring the mixture to a boil. Add the chicken legs, put the lid on the casserole (or transfer the mixture to the casserole dish) and bake in the oven until the meat falls off the bone and is tender, about 50 – 60 minutes. Makes four servings.
From cherylwixsonskitchen.com


BRAISED CHICKEN LEG MUSHROOMS RECIPE - SIMPLE CHINESE FOOD
1. Wash Coprinus comatus and cut into sections. 2. Use a spatula to cut into thin slices. 3. Put a little oil in a non-stick pan to dry and stir the coprinus comatus until the coprinus comatus has moisture. 4. Leave some oil in the pot, stir fragrant chili, white sesame seeds, and chopped green onion, add sliced coprinus comatus, add light soy ...
From simplechinesefood.com


BRAISED CHICKEN WITH MUSHROOMS & LEEKS RECIPE | EATINGWELL
Pat chicken dry and sprinkle with 1/4 teaspoon each salt and pepper. Add the chicken to the pot and cook until browned on both sides, 6 to 8 minutes total. Transfer to a clean plate. Advertisement. Step 2. Add the remaining 2 tablespoons oil and mushrooms to the pan and cook, stirring occasionally, until lightly browned, 4 to 6 minutes.
From eatingwell.com


A CHICKEN THAT FINDS ITS FLAVOR IN THE WILD - THE NEW YORK TIMES
2018-11-26 Here, dried porcini and morels, smoked bacon and red wine perfume the sauce to give braised chicken legs depth and character, with a flavor nearly similar to a game bird. Using turkey broth makes ...
From nytimes.com


BRAISED CHICKEN WITH MUSHROOMS AND BROCCOLI - GARDEN IN THE …
2020-10-05 Season with sea salt and pepper, to taste. Set aside. Heat oil in large skillet. Add seasoned chicken thighs skin side down and cook for 6-8 minutes on each side. Transfer chicken to a plate. To the same skillet add in leeks, garlic and mushrooms and sauté until softened (about 5 mins).
From gardeninthekitchen.com


WINE-BRAISED CHICKEN THIGHS WITH SHALLOTS AND MUSHROOMS
2018-10-16 Turn chicken over and brown on the other side briefly (about 3 minutes). Transfer chicken to a plate for now. To the pot, add shallots and garlic. Cook briefly over medium heat until softer and fragrant. Stir in tomato paste, wine, and broth. Add bay leaves and 1tsp dry rosemary. Season with just a pinch of salt.
From themediterraneandish.com


BRAISED CHICKEN AND MUSHROOM GRAVY RECIPE - EAT SIMPLE FOOD
Sear the chicken ~ 3-4 minutes per side or until dark brown. Remove from pan and set aside on a plate. Reduce heat to medium. Add butter, onions, and mushrooms to pan and cook ~ 7-10 minutes or until liquid is gone and mushrooms are browning. Add garlic and cook 1 …
From eatsimplefood.com


BEST COOKING BUTTER RECIPES: BRAISED TURKEY LEGS WITH WILD …
8 ounces mushrooms, chopped ; 1 cup chicken stock ; 1 tablespoon parsley, chopped ; 1 tablespoon sage, chopped ; 1 tablespoon rosemary, chopped ; 3 eggs, beaten ; salt and pepper ; 2 turkey legs-thighs, halves deboned ; 1/4 cup extra virgin olive oil ; 1 cup chicken stock ; 2 carrots, peeled, sliced in 1-inch sections ; 3 stalks celery, sliced in 1-inch sections ; 1 large …
From worldbestbutterrecipe.blogspot.com


BRAISED CHICKEN LEGS WITH WILD MUSHROOMS RECIPE
Nov 28, 2018 - A good roasted chicken is a simple pleasure, but a braised chicken dish is always more interesting Here, dried wild mushrooms, smoked bacon and red wine perfume the sauce to give these chicken legs depth and character, with a flavor nearly similar to a game bird Using turkey broth makes this braise even more heady
From pinterest.com


BRAISED CHICKEN BREAST WITH MUSHROOMS RECIPE - DINNER, THEN …
2020-08-04 Add 2 tablespoons olive oil to a dutch oven on medium heat. Season the chicken with half the salt and pepper and sear on both sides, 4-5 minutes on each side. Remove chicken from the pan, then add in the remaining 2 tablespoons of olive oil. Add in the mushrooms and onions and sear well until browned, about 6-8 minutes.
From dinnerthendessert.com


CHICKEN LEGS WITH MUSHROOMS RECIPES ALL YOU NEED IS FOOD
A good roasted chicken is a simple pleasure, but a braised chicken dish is always more interesting. Here, dried wild mushrooms, smoked bacon and red wine perfume the sauce to give these chicken legs depth and character, with a flavor nearly similar to a game bird. Using turkey broth makes this braise even more heady. For a quick, concentrated broth, simmer 2 pounds …
From stevehacks.com


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