BRAISED CHICKEN WITH MUSHROOMS, ALMONDS AND SAUTEED HARICOTS VERTS
Steps:
- Cover the dried porcinis with 2 cups hot water and allow to sit for 30 minutes to reconstitute. Remove from the liquid with a slotted spoon before using.
- Coat a large, wide, deep pan with olive oil and bring to a high heat. Pat the chicken skin dry with paper towels and season generously with salt. Add the chicken, skin side down, to the pan¿you should hear a big sizzle as the thighs hit the pan. Do not try to move the chicken; the skin will stick itself to the bottom of the pan and will unstick itself when it is ready. If the pan is smoking excessively, turn the burner down and continue cooking. When the skin is brown and crispy, turn the chicken over and brown it on the other side. Remove the chicken from the pan and reserve.
- Lower the heat if you have not already done so and ditch most of the excess fat from the pan. Add the pancetta, and brown. When the pancetta has started to get brown and crispy, add the onions. Sprinkle with salt and crushed red pepper, and sweat over medium heat for 7 to 8 minutes. Add the garlic and cook for another 1 to 2 minutes. Add the assorted mushrooms, including the porcinis, season with salt and saute until they release their juices, 3 to 4 minutes. Add the white wine and reduce by half. Return the chicken to the pan. Add the chicken stock to almost cover the chicken. Add the thyme and bay leaves. Bring to a boil and reduce to a simmer. Simmer the chicken for 30 to 35 minutes, adding more chicken stock if needed.
- While the chicken is cooking, puree the almonds in a food processor. With the motor running, drizzle in a little olive oil to make a loose paste. Season with salt and reserve.
- Once the chicken has cooked for 30 to 35 minutes, remove it from the pan and reserve. Taste the sauce for seasoning and stir in the almond puree. Bring to a boil and reduce to a simmer to thicken the sauce if needed; the almond puree will help to thicken the sauce and will make it very rich.
- Serve the chicken over sauteed haricots verts. Spoon the mushroom-almond sauce over the top and garnish with chopped chives.
- Bring a large pot of well-salted water to a boil. Set up a bowl of well-salted ice water for shocking.
- Add the haricots verts to the boiling water and cook until tender but still toothsome, 5 to 7 minutes. Remove from the boiling water and immediately plunge into the salted ice water. Once the beans are cool, remove them from the water and set aside until ready to use.
- Coat a large saute pan with olive oil. Add the garlic and the crushed red pepper and bring to a medium-high heat. When the garlic has become golden and very aromatic, remove and discard it¿it has fulfilled its garlic destiny. Add the beans to the pan and saute until hot and coated with oil. Season with salt and serve right away.
MUSHROOM ALMOND CHICKEN
I created this recipe over years of preparing meals for hunting camps out in the backcountry. Out there, I'd cook it in a Dutch oven over a fire. It satisfies even the biggest eaters, and it's easy to double or triple the recipe.
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a skillet, saute mushrooms and garlic in butter; set aside. Combine lemon and cayenne peppers; sprinkle over the chicken and let stand for 10 minutes. In a shallow bowl, combine eggs, buttermilk and salt. In another bowl, mix the bread crumbs, almonds, basil and oregano. Dip chicken in buttermilk mixture, then in crumb mixture, coating well. Place in a 13-in. x 9-in. baking pan; sprinkle with mushroom mixture. Cover and bake at 350° for 50 minutes. Uncover and bake 20 minutes longer. If desired, sprinkle with cheese and let stand for 5 minutes.
Nutrition Facts : Calories 725 calories, Fat 38g fat (10g saturated fat), Cholesterol 299mg cholesterol, Sodium 1057mg sodium, Carbohydrate 36g carbohydrate (4g sugars, Fiber 4g fiber), Protein 57g protein.
WINE-BRAISED CHICKEN WITH MUSHROOMS AND LEEKS
Adding crème fraîche and fancy mushrooms to a pan full of wine-braised chicken makes it ultrarich and extra special. This recipe is perfect for a festive dinner when you're looking for a chicken dish that's a little more dressed up than your average weeknight meal, but it isn't overly difficult. Make it a day or two in advance, and, like all braises, it gets even better with time.
Provided by Melissa Clark
Categories poultry, main course
Time 1h
Yield 4 servings
Number Of Ingredients 14
Steps:
- Pat chicken dry with paper towels. Season all over with 1 1/2 teaspoons salt and the black pepper. Finely grate, pass through a press or mince 2 garlic cloves. Set aside half the grated garlic for finishing the dish. Rub the rest all over the chicken pieces. Set aside the chicken while preparing the other ingredients.
- In a Dutch oven over medium-high heat, combine 1 tablespoon oil and 1 tablespoon butter. When the butter melts, add chicken in batches and cook until browned on both sides, 4 to 6 minutes per side. If the pan dries out, add a little more oil as needed. Transfer browned chicken to a plate.
- Add remaining tablespoon each oil and butter to the pan. Once the butter melts, add mushrooms and cook undisturbed until well browned on one side, 2 to 3 minutes. Stir and cook for 1 minute longer.
- Thinly slice 2 garlic cloves. Reduce heat to medium, and stir in sliced garlic, leeks and a large pinch each of salt and pepper. Cook, stirring occasionally, until leeks are tender and golden brown, 7 minutes. Add rosemary and wine to the pot and let simmer, scraping up the browned bits, until liquid reduces by half, about 1 minute.
- Nestle chicken, skin side up, into the pan and pour in any accumulated juices from the plate. Reduce heat to medium-low and cook, covered, until chicken is cooked through, 25 to 35 minutes.
- Transfer chicken to a serving platter and tent with foil to keep warm. Pluck the rosemary sprigs from the pot. If the sauce looks thin, turn the heat to medium-high and let simmer until it thickens slightly, 2 to 5 minutes. Stir in the remaining grated garlic, the crème fraîche, chives and lemon zest. Taste sauce and add more salt if needed. Spoon sauce over the chicken and top with parsley, more lemon zest and a dollop of crème fraîche, if you like, and serve.
BRAISED CHICKEN WITH PEPPERS AND MUSHROOMS
Cooking chicken with mushrooms gives you such a nice intense and meaty-tasting broth. Along with meltingly soft bell peppers and onions, this throw-it-all-in-the-pot stew has wonderful Italian flavor. We love it over buttered noodles.
Yield serves 4
Number Of Ingredients 13
Steps:
- Heat the olive oil in a large skillet over medium-high heat. Add the chicken and brown, turning occasionally, for 7 to 10 minutes. Stir in the mushrooms, oregano, and red pepper flakes and cook for 30 seconds. Stir in the tomatoes and break them up lightly with a fork. Add the lemon juice and salt and simmer for 2 minutes.
- In a bowl, combine the garlic, onions, and bell peppers. Place half of the mixture in the bottom of the crockpot. Cover with half the chicken and sauce, then layer on the remaining bell pepper mixture and top with the remaining chicken and sauce.
- Cover and cook on high for 3 hours or low for 4 hours. Garnish with the basil and serve hot.
- These leftovers make the best Italian-style hero sandwiches ever!
BRAISED CHICKEN WITH MUSHROOMS
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
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
ANNE'S BRAISED CHICKEN THIGHS
From Anne Burrell - chicken thighs braised with mushrooms, onions, and almond puree added to the sauce. It's a richly flavored dish, and I did make a few adjustments. I also used skinless, boneless chicken thighs for this recipe, and they worked fine. She served this over green beans, I chose steamed white rice, and pasta would work, too.
Provided by Recipe Reader
Categories Chicken Thigh & Leg
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat olive oil in a large, deep pan over medium high heat.
- Pat chicken skin dry, lightly season with salt and pepper, and add to pan - skin side down.
- When the skin in brown, turn the chicken over and brown the other side. About 4 minutes per side. Remove from pan.
- Drain excess oil, lower heat to medium, add pancetta and brown.
- Add onions, lightly season with salt, crushed red pepper, and cook 8 minutes.
- Add garlic and cook for a minute, then add mushrooms, lightly season with salt, and cook for about 5 minutes.
- Add the wine and cook until reduced by half.
- Return the chicken to the pan, and add enough chicken stock to almost cover the chicken, and the bay leaves and thyme. Bring to a boil, and reduce to a simmer and cook about 30-35 minutes. (add more chicken stock or water, if needed.).
- While the chickenis cooking, puree the almonds in a food processor. Drizzle in a little oil while machine is running to make a loose paste.
- Once the chicken has cooked, remove from pan. Stir in the almond puree, bring to a boil and simmer for about 5 minutes. I added a spoonfulf of flour (mixed with a little water to make a slurry) to thicken the sauce, and cooked another 5 - 10 minutes.
- Spoon sauce over the chicken.
Nutrition Facts : Calories 822.5, Fat 54.1, SaturatedFat 11.5, Cholesterol 163.3, Sodium 692.2, Carbohydrate 24.2, Fiber 4.6, Sugar 9.8, Protein 46.9
More about "braised chicken with mushrooms and almonds recipes"
BRAISED CHICKEN WITH MUSHROOMS AND ALMONDS - FOOD …
From foodnetwork.co.uk
BRAISED CHICKEN WITH MUSHROOMS AND ALMONDS - BIGOVEN
From bigoven.com
Reviews 1Servings 4Cuisine EnglishCategory Main Dish
BRAISED CHICKEN BREAST BONE IN - THERESCIPES.INFO
From therecipes.info
BRAISED CHICKEN W/ MUSHROOM AND ALMOND | OLIVIA'S KITCHEN
From oliviaskitchen.net
BRAISED CHICKEN WITH MUSHROOMS AND ALMONDS
From foodnetwork-uk-stage.loma-cms.com
BRAISED CHICKEN WITH MUSHROOMS, ALMONDS AND SAUTEED HARICOTS
From crecipe.com
BRAISED CHICKEN THIGHS WITH MUSHROOMS - SPEND WITH PENNIES
From spendwithpennies.com
BRAISED CHICKEN WITH MUSHROOMS AND ALMONDS
From pinterest.com
BRAISED CHICKEN WITH MUSHROOMS AND ALMONDS RECIPE
From crecipe.com
BRAISED CHICKEN RECIPE - IHAVENET.COM
From ihavenet.com
RECIPE: BRAISED CHICKEN WITH MUSHROOMS AND ALMONDS
From thelamarrs.com
SEARCHABLE RECIPE DATABASE - BRAISED CHICKEN WITH MUSHROOMS …
From directaccessrecipes.com
MOM’S BEST BRAISED CHICKEN WITH MUSHROOMS (小鸡炖蘑菇)
From omnivorescookbook.com
BRAISED CHICKEN WITH MUSHROOMS AND ALMONDS
From xubilee.com
BRAISED CHICKEN THIGHS WITH MUSHROOMS AND ALMOND PUREE
From getrecipecart.com
SEARCHABLE RECIPE DATABASE - BRAISED CHICKEN WITH MUSHROOMS …
From directaccessrecipes.com
BRAISED CHICKEN BREAST WITH MUSHROOMS RECIPE - DINNER, THEN …
From dinnerthendessert.com
BRAISED CHICKEN WITH MUSHROOMS AND ALMONDS
From archive.jsonline.com
RECIPE: BRAISED CHICKEN THIGHS WITH MUSHROOMS & ALMOND PURéE
From ocregister.com
BRAISED CHICKEN WITH MUSHROOMS AND ALMONDS – RECIPES NETWORK
From recipenet.org
RECIPE BRAISED CHICKEN WITH MUSHROOMS AND ALMONDS - YOUTUBE
From youtube.com
BRAISED CHICKEN THIGHS WITH MUSHROOMS AND ALMOND PUREE
From foolproofliving.com
BRAISED CHICKEN WITH MUSHROOMS AND ALMONDS | RECIPE | BRAISED …
From pinterest.ca
BRAISED CHICKEN WITH GARLIC AND WILD MUSHROOMS - HUGH CARPENTER
From hughcarpenter.com
BRAISED CHICKEN WITH MUSHROOMS, ALMONDS AND SAUTEED HARICOTS …
From cookingchanneltv.com
ANNE BURRELL'S BRAISED CHICKEN THIGHS WITH MUSHROOMS & ALMOND …
From suziethefoodie.com
BRAISED CHICKEN WITH MUSHROOMS, ALMONDS AND SAUTEED HARICOTS …
From recipenet.org
BRAISED CHICKEN WITH MUSHROOMS AND ALMONDS - MASTERCOOK
From mastercook.com
BRAISED CHICKEN WITH MUSHROOMS, ARTICHOKES, AND ALMOND-OLIVE RELISH
From sunbasket.com
CHINESE BRAISED CHICKEN WITH MUSHROOMS - THE WOKS OF LIFE
From thewoksoflife.com
BRAISED CHICKEN WITH MUSHROOMS, ARTICHOKES, AND ALMOND-OLIVE …
From beyondtype1.org
ANNE BURRELL’S BRAISED CHICKEN THIGHS WITH MUSHROOMS AND …
From recipeflow.com
BRAISED CHICKEN WITH MUSHROOMS AND ALMONDS - GLUTEN FREE …
From fooddiez.com
ANNE BURRELL’S BRAISED CHICKEN THIGHS WITH MUSHROOMS AND …
From rachaelrayshow.com
MUSHROOM AND ONION BRAISED CHICKEN IS PERFECT FALL DISH
From blueskyathome.com
CHINESE BRAISED CHICKEN WITH MUSHROOMS - SOUPER DIARIES
From souperdiaries.com
RACHAEL RAY: CHICKEN THIGHS, MUSHROOMS & ALMOND PURéE
From foodus.com
BRAISED CHICKEN WITH MUSHROOMS, BACON AND PURéED ALMONDS
From bigoven.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love