Chardonnay Chicken Wild Mushroom Stew Recipes

CHARDONNAY CHICKEN

Steps:

• Preheat oven to 425°F.
• Mix flour, salt and 1/4 teaspoon pepper in a small shallow pan. Place egg white in a second small shallow pan and beat lightly.
• Dip each chicken breast in the egg white and then dredge in the flour mixture. Shake off any excess and place on a plate.
• Heat oil in an oven-safe skillet over medium-high heat. Place chicken breasts in skillet, cook for 2-3 minutes or until golden brown. Turn breasts and cook for two more minutes. Remove pan from heat and place in pre-heated oven. Cook for 8-10 minutes until chicken is done.
• Remove chicken from pan, cover and keep warm.
• Return the pan to medium-low heat. Add the chardonnay and deglaze by scraping the brown bits from the bottom of the pan. Add the garlic and cook for about 30 seconds. Add the lemon juice, remaining pepper, thyme and mushrooms. Cook for 10 minutes. Remove pan from heat and stir in crème fraîche.
• Place the chicken on warm plates. Pour sauce over chicken and serve immediately.

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.

CHICKEN AND WILD MUSHROOMS WITH WHITE WINE AND CREAM

Steps:

• Season chicken with salt and pepper.
• Heat oil in a large non-stick skillet over medium-high heat. Add chicken and sear on all sides. Remove chicken from pan. Add shallots and cook until beginning to turn translucent, about 3 minutes; stir in garlic and mushrooms and cook and stir until mushrooms begin to soften, about 2 minutes.
• Stir in Swanson® Chicken Broth and wine; add bay leaf and fresh thyme. Cover and cook over low heat until chicken is cooked through, about 30 minutes, stirring occasionally. Remove bay leaf.
• Whisk together flour and cream. Stir mixture into chicken and sauce. Cook and stir over medium heat until slightly thickened, about 3 minutes.

CHICKEN MUSHROOM STEW

Steps:

• Cut chicken into 1-in. cubes; brown in 1 tablespoon oil in a large skillet. Transfer to a 3-qt. slow cooker. In the same skillet, saute the mushrooms, onion, zucchini and green pepper in remaining oil until crisp-tender; add garlic; cook 1 minute longer. , Place in slow cooker. Add the tomatoes, tomato paste, water and seasonings. Cover and cook on low for 4-5 hours or until the meat is no longer pink and vegetables are tender. If desired, top with chopped fresh thyme.

CREAMY CHICKEN & WILD MUSHROOMS

Steps:

• Soak the mushrooms in 300ml hot water for 10 mins until plump. Drain, reserving the soaking liquid, and chop. Mix with the butter and half the tarragon, then stuff under the skin of the chicken.
• Heat oven to 200C/180C fan/gas 6. Heat the oil in a large flameproof dish, add the chicken and brown on all sides. Transfer to the oven for 20 mins. Remove from the oven; the chicken should be cooked by now. Remove from dish and keep warm.
• Return the dish to the heat, add the wine and simmer until nearly reduced. Add the reserved mushroom liquid and simmer to reduce by half. Stir in the crème fraîche and simmer for 1-2 mins more. Add the remaining tarragon and season. Return the chicken to the dish, heat through for 1 min more, then serve.

CHICKEN AND MUSHROOM STEW

Steps:

• Heat 2 tablespoons oil in a Dutch oven over medium heat; stir in onion. Cook and stir until onion has softened and started to brown, 8 to 10 minutes. Add mushrooms, carrots, and celery; saute for 3 to 4 minutes more.
• Add chicken thighs, garlic, a drizzle of olive oil, salt, and pepper. Stir really well then add beef stock and rosemary. Bring to a boil.
• Lower the heat and simmer until chicken is very tender and no longer pink in the center and the juices run clear, about 1 1/2 hours. The mushrooms will give off lots of liquid during the simmering process to meld with the broth.