BRAISED CHICKEN LEGS WITH WILD MUSHROOMS
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
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 WILD MUSHROOMS AND THYME
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
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
BRAISED CHICKEN WITH MUSHROOMS AND ALMONDS
Provided by Anne Burrell
Categories main-dish
Time 2h25m
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- 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 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 to cook. 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. Add the pancetta and brown. When the pancetta has started to get brown and crispy add the onions. Season 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 mushrooms, season with salt and saute for 3 to 4 minutes or until they release their juices. Add the wine and reduce by half. Return the chicken to the pan. Add 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. Add more chicken stock, if needed.
- While the chicken is cooking puree the almonds in the food processor. Drizzle in a little olive oil while the machine is running to make this 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 to make it very rich.
- Serve the chicken over Sauteed Haricots Verts or your favorite green vegetable. Spoon the mushroom almond sauce over 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 beans to the boiling water and cook until the beans are tender but still toothsome about 5 to 7 minutes. Remove from the boiling water and place immediately 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 it and discard. It has fulfilled its garlic destiny. Add the beans to the pan and saute until they are hot and coated with oil. Season with salt and serve right away.
- Yield: 4 servings
- Prep time: 10 minutes
- Cook time: 10 minutes
CHICKEN WITH WILD MUSHROOMS
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 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
SILKY BRAISED CHICKEN WITH WILD MUSHROOMS AND PEARL ONIONS
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
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.
BEER BRAISED CHICKEN THIGHS WITH MUSHROOMS
Make and share this Beer Braised Chicken Thighs With Mushrooms recipe from Food.com.
Provided by dragonpawz
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Combine 3 tablespoons flour, thyme, and paprika in a large ziplock bag. Sprinkle chicken with 1/4 teaspoon salt. Add chicken to bag, seal and turn to coat.
- Heat a large nonstick skillet over medium-high heat. Add oil to pan and swirl to coat. Add chicken to pan and cook four minutes or until browned. Turn chicken and cook another two minutes. Remove chicken from pan, chicken will not be cooked through.
- Add onion and mushrooms to pan and cook five minutes or until mushrooms are browned. Stirring occasionally.
- Stir in remaining 1 1/2 teaspoons of flour, 1/4 teaspoon salt, beer, chicken broth, Worcestershire sauce and pepper. Bring to a boil and cook two minutes.
- Return chicken to pan. Reduce heat and cook covered for 15 minutes or until chicken is done.
- Sprinkle with parsley and serve with noodles.
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CHICKEN BRAISED WITH MUSHROOM AND THYME RECIPE
From goodfood.com.au
Servings 4Total Time 1 hr 30 minsCategory Dinner
- 1. Soak porcini mushrooms in boiling water for 20 minutes or until soft. Drain and chop. Slice button and swiss mushrooms. Cut portobello mushrooms in half and slice.
- 2. Heat half the oil over medium-high heat in a deep, wide saucepan with a tight-fitting lid. Cook the onions with the thyme, pancetta and salt for three minutes then add the mushrooms (except porcini). Cook until all the ingredients turn golden brown. Remove from pan and set aside.
- 3. Add remaining oil to pan. Brown chicken pieces then return mushroom mix to pan. Add the porcini mushrooms, Worcestershire sauce and mustard and cook for one minute. Deglaze with wine, scraping the bottom of the pan with a wooden spoon. Add stock and bring to a boil. Turn the chicken, reduce the heat, and simmer with the lid on for five minutes.
- 4. Add the cream and continue to simmer until the chicken is tender and the sauce has thickened. Add pepper, check the seasoning, and serve.
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