BROTHY POACHED CHICKEN WITH MUSHROOMS AND FRESH CHILE
The real star of this dish is the flavorful ginger- and allspice-scented broth. Comforting anytime, it's positively liquid gold for anyone feeling the first tingles of cold season.
Provided by Alison Roman
Categories Soup/Stew Chicken Low Carb Low Fat Kid-Friendly Quick & Easy Low Cal Dinner Lunch Healthy Boil Bon Appétit Quick and Healthy Small Plates
Yield 4 servings
Number Of Ingredients 12
Steps:
- Place chicken, garlic, bay leaves, allspice, and 1 1/2 teaspoon salt in a medium pot. Cover with 6 cups water and bring to a bare simmer over high heat. Immediately reduce heat to medium-low, cover pot, and cook 8 minutes. Remove chicken from liquid and let cool slightly, then shred into bite-size pieces.
- Strain stock through a fine-mesh sieve into a clean pot; discard solids. Add mushrooms, chile, ginger, vinegar, and soy sauce to stock. Bring to a boil; reduce heat and simmer, stirring occasionally, until broth tastes rich and flavorful, 8-10 minutes. Season with salt and pepper, then add shredded chicken and simmer just until meat is warmed through.
- Divide soup among bowls and serve topped with scallions and cilantro.
- Do Ahead
- Chicken can be poached 2 days ahead. Let chicken and broth cool separately. Wrap up chicken and transfer broth to an airtight container; chill.
CREAMY HATCH CHILE AND MUSHROOM CHICKEN BREASTS
I made this dish with Hatch chiles that I had in my freezer and some onions and mushrooms that needed to be used. I served it over a bed of cilantro-lime rice. I shredded my chicken breast and mixed it in with the rice. Hubby preferred his chicken breast whole. We're going through a stay-at-home order due to the Coronavirus pandemic and this was a great meal to make with items that I already had.
Provided by Yoly
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 2h20m
Yield 4
Number Of Ingredients 12
Steps:
- Spray a slow cooker with nonstick cooking spray. Place chicken breasts in the slow cooker.
- Heat olive oil in a skillet until shimmering. Add onion; cook and stir for 5 minutes. Add mushrooms and cook until onion is translucent and mushrooms are soft, 2 to 4 minutes. Add garlic and cook for 1 minute more.
- Transfer the onion mixture to the slow cooker. Add chicken broth, taco seasoning, salt, and pepper. Cook on High for 1 hour 30 minutes.
- Meanwhile, set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place chile peppers cut-side down on baking sheet.
- Broil the chile peppers until skin is heavily blistered and turning black, about 4 minutes per side.
- Transfer the chile peppers to a bowl and cover tightly with plastic wrap. Allow to steam as they cool, about 15 minutes. Remove the skins and chop the flesh into 1-inch pieces.
- Add Hatch chiles and heavy whipping cream to the slow cooker and cook for 30 minutes more.
Nutrition Facts : Calories 325.2 calories, Carbohydrate 16.6 g, Cholesterol 99.7 mg, Fat 17 g, Fiber 2.6 g, Protein 26.4 g, SaturatedFat 8 g, Sodium 1214 mg, Sugar 6.3 g
WINE-POACHED CHICKEN WITH MUSHROOM SAUCE
This simple but full-flavored poached chicken recipe bursts with freshness. I suggest serving this delicious dish over a bed of buttered egg noodles.
Provided by Howard Lavitt
Categories Everyday Cooking Special Collection Recipes New
Time 35m
Yield 2
Number Of Ingredients 9
Steps:
- Combine chicken broth, wine, mushrooms, tarragon, and pepper in a frying pan. Add chicken and bring to a boil over high heat. Reduce heat and simmer, covered, until chicken is no longer pink in the middle and the juices run clear, 15 to 20 minutes. Remove chicken to a plate and keep warm.
- Add cream to the cooking liquid and mushrooms in the pan. Increase heat to high and bring to a boil, stirring occasionally. Cook until reduced to about 1/2 cup, 3 to 5 minutes. Season with salt.
- Pour mushroom sauce over chicken. Garnish with parsley.
Nutrition Facts : Calories 426.4 calories, Carbohydrate 5.1 g, Cholesterol 164.7 mg, Fat 24 g, Fiber 0.5 g, Protein 35.6 g, SaturatedFat 14.2 g, Sodium 314.4 mg, Sugar 1.5 g
BROTHY NOODLE BOWL WITH MUSHROOMS AND CHILES
Feel free to swap out the vermicelli for a different noodle-this recipe is designed to be customizable.
Provided by Alison Carroll
Categories Bon Appétit Soup/Stew Noodle Mushroom Ginger Garlic Sesame Oil Radish Herb Dairy Free Peanut Free Wheat/Gluten-Free Tree Nut Free Vegetarian Vegan Dinner
Yield 4 servings
Number Of Ingredients 20
Steps:
- For the dashi:
- Bring mushrooms, ginger, chile, garlic, kombu, turmeric, and 4 1/2 cups water to a simmer in a medium saucepan over medium-high heat. Cover, reduce heat to very low, and gently simmer 25 minutes to allow aromatics to infuse and flavor the water. Strain dashi through a fine-mesh sieve into a large bowl; discard solids. Wipe out saucepan and pour dashi back in. Return to a simmer.
- Mix miso and 1 Tbsp. dashi in a small bowl, then stir into dashi in pan along with soy sauce; season with salt. Keep dashi hot if using right away.
- Do Ahead: Dashi can be made 2 days ahead. Let cool, then transfer to an airtight container and chill.
- For the noodles and assembly:
- Heat olive oil in a medium skillet over medium-high. Cook mushrooms, stirring occasionally, until golden brown and beginning to crisp, about 5 minutes. Remove from heat, finely grate garlic over mushrooms, and mix well (garlic will cook in residual heat of mushrooms). Season with salt.
- Drop noodles into very hot dashi. Cover pan and let sit 3 minutes.
- Divide noodles and dashi among bowls. Top with mushrooms, radishes, herbs, fermented vegetables, and sesame seeds; drizzle with hot sauce and sesame oil.
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