CHEF JOHN'S CHICKEN AND MUSHROOMS
This chicken and mushrooms recipe video is an experiment in extreme self-control; I wanted to challenge myself to make a chicken and mushrooms recipe using only chicken and mushrooms.
Provided by Chef John
Categories Meat and Poultry Recipes Chicken
Time 40m
Yield 2
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Season chicken on all sides with salt and ground black pepper.
- Heat olive oil over medium-high heat in an ovenproof skillet. Place chicken skin-side down in skillet and cook until browned, about 5 minutes.
- Turn chicken over; stir mushrooms with a pinch of salt into skillet. Increase heat to high; cook, stirring mushrooms occasionally, until mushrooms shrink slightly, about 5 minutes.
- Transfer skillet to the preheated oven and cook until chicken is no longer pink in the center and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center should read 165 degrees F (74 degrees C). Transfer chicken breasts to a plate and loosely tent with foil; set aside.
- Set skillet on the stovetop over medium-high heat; cook and stir mushrooms until brown bits start to form on the bottom of the pan, about 5 minutes. Pour water into the skillet, and bring to a boil while scraping the browned bits off of the bottom of the pan. Cook until water is reduced by half, about 2 minutes. Remove from heat.
- Stir in any accumulated juices from the chicken into the skillet. Stir butter into mushroom mixture, stirring constantly until butter is completely melted and incorporated.
- Season with salt and pepper. Spoon mushroom sauce over chicken and serve.
Nutrition Facts : Calories 397.8 calories, Carbohydrate 3.7 g, Cholesterol 90.8 mg, Fat 30.6 g, Fiber 1.1 g, Protein 28.1 g, SaturatedFat 8.7 g, Sodium 355.4 mg, Sugar 1.9 g
CHEF JOHN'S CHICKEN AND BISCUITS
This recipe is the best of three chicken dinner favorites--chicken and biscuits, chicken pot pie, and chicken and dumplings--all in one!
Provided by Chef John
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 3h20m
Yield 8
Number Of Ingredients 21
Steps:
- Place chicken in large (9-quart) stock pot, pour in water, and drop in bay leaf and single clove. Bring to simmer over medium-low heat. As foam rises to the top of the broth, skim and discard with a ladle. Add peeled garlic cloves, cover pot, and simmer on low for 1 hour.
- Remove chicken from pot, and allow to cool for a few minutes. When cool enough to handle, remove all meat from the bones, and set the chicken meat aside. Pour stock into a bowl and set aside.
- In a large oven-safe pot or Dutch oven over medium heat, melt butter, and cook and stir carrots, celery, onion, and mushrooms until the vegetables start to become tender, about 10 minutes. Season with salt, white pepper, cayenne pepper, black pepper and paprika. Mix in flour, stirring to coat vegetables with flour, about 5 minutes. Add half of reserved stock, and stir with the vegetables and flour to form a very thick sauce. Stir in remaining stock until sauce is smooth; reduce heat to a simmer, and cook uncovered for 45 minutes.
- Preheat oven to 400 degrees F (200 degrees C).
- Stir milk into the sauce, and gently mix in the reserved chicken meat, herbes de Provence, tarragon, and rosemary. Bring stew back to a simmer, and cook for 10 more minutes. Pop open the can of biscuits, separate, and place biscuits on top of stew.
- Bake in the preheated oven until the biscuits are golden brown and the stew is bubbling, about 20 minutes. Place lid on the pot or Dutch oven, and return to oven; bake until biscuits are cooked through, about 15 more minutes. Test biscuits for doneness by pulling apart a biscuit near the middle of the stew to see if it's cooked through.
Nutrition Facts : Calories 746.4 calories, Carbohydrate 28.4 g, Cholesterol 112.8 mg, Fat 59.3 g, Fiber 2.3 g, Protein 24.5 g, SaturatedFat 20.7 g, Sodium 1135.2 mg, Sugar 5.9 g
CHEF JOHN'S CHICKEN UNDER A BRICK
You should use a big cast iron pan for this, but it will also work in a high-quality, heavy-duty stainless steel pan, or other oven-proof skillet. The key is to heat it very well before the chicken goes in. Other than that, there's really no way to screw it up, unless you under or overcook it, which won't happen, since you're going to check it with the thermometer.
Provided by Chef John
Categories World Cuisine Recipes European Italian
Time 1h10m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Use kitchen shears to cut down both sides of the backbone. Remove backbone and discard. Cut through breastbone from the inside until chicken folds out like a book and lays flat.
- Season chicken all over with salt and black pepper, and sprinkle herbes de Provence on the inside. Let chicken sit for 20 to 30 minutes at room temperature; pat dry with paper towels. Brush skin-side of chicken with oil and season again with salt and black pepper.
- Heat an oven-proof cast iron skillet over high heat until very hot, about 5 minutes. Place chicken, skin-side down, in hot skillet and place bricks evenly on top to weigh down chicken.
- Roast chicken in the preheated oven for 25 minutes. Remove bricks, turn chicken over, and continue roasting until juices run clear and meat is no longer pink at the bone, 5 to 15 minutes more. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).
- Preheat the oven's broiler and broil the chicken until skin is crispy and golden, 1 to 3 minutes.
Nutrition Facts : Calories 302.9 calories, Cholesterol 132.5 mg, Fat 13.3 g, Protein 43.1 g, SaturatedFat 3.4 g, Sodium 153.8 mg
CHEF JOHN'S CHICKEN AND MUSHROOMS RECIPE - (4.2/5)
Provided by Susan52
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Season chicken on all sides with salt and ground black pepper. Heat olive oil over medium-high heat in an ovenproof skillet. Place chicken skin-side down in skillet and cook until browned, about 5 minutes. Turn chicken over; stir mushrooms with a pinch of salt into skillet. Increase heat to high; cook, stirring mushrooms occasionally, until mushrooms shrink slightly, about 5 minutes. Transfer skillet to the preheated oven and cook until chicken is no longer pink in the center and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center should read 165 degrees F (74 degrees C). Transfer chicken breasts to a plate and loosely tent with foil; set aside. Set skillet on the stovetop over medium-high heat; cook and stir mushrooms until brown bits start to form on the bottom of the pan, about 5 minutes. Pour water into the skillet, and bring to a boil while scraping the browned bits off of the bottom of the pan. Cook until water is reduced by half, about 2 minutes. Remove from heat. Stir in any accumulated juices from the chicken into the skillet. Stir butter into mushroom mixture, stirring constantly until butter is completely melted and incorporated. Season with salt and pepper. Spoon mushroom sauce over chicken and serve.
SAVORY CHICKEN AND MUSHROOMS
I served this for dinner one night and received many compliments on how great it tasted and how moist the chicken was.
Provided by These hands can cook
Categories One Dish Meal
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Place chicken breasts in a deep baking dish deep.
- Combine all other ingredients in a bowl and mix well.
- Pour mixture over chicken breast
- Bake uncovered for one hour.
- Serve with garlic mashed and green beans for a delightful dinner.
Nutrition Facts : Calories 340.5, Fat 19.5, SaturatedFat 5.9, Cholesterol 96, Sodium 962.6, Carbohydrate 7.1, Fiber 0.3, Sugar 1.7, Protein 32.7
CHICKEN AND MUSHROOMS
This is really easy to make, and makes an absolutely delicious chinese meal if served with rice. Chopping ingredients takes all the time here, as it is cooked really quickly. It comes from 'Chinese Cooking' by Deh-ta-Hsuing. This is a book I have had for 20 years or more, and I have made this recipie many, many times.
Provided by wizkid
Categories Chicken Breast
Time 23m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Mix the cornstarch, egg white and 1/2 teaspoon of the salt.
- Put the slices of chicken into this mixture.
- Heat half the oil in a non-stick wok (do not allow it to get too hot).
- Stir fry the chicken until lightly coloured.
- Remove meat with a perforated spoon.
- Heat the remaining oil in the wok until smoking.
- Toss in the spring onions.
- Then add the mushrooms, water chestnuts and peas.
- Add the remaining salt and stir for approximately 5 minutes.
- Add the chicken slices, soy sauce and sugar.
- Cook together for 1 minute.
- Serve.
Nutrition Facts : Calories 300, Fat 19.1, SaturatedFat 3.8, Cholesterol 36.3, Sodium 1182, Carbohydrate 16.3, Fiber 3.2, Sugar 5.6, Protein 17.1
CHICKEN SUPREME WITH MUSHROOMS
Make and share this Chicken Supreme with Mushrooms recipe from Food.com.
Provided by Doreen Randal
Categories Chicken Breast
Time 1h50m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Melt 15g of the butter in a pan.
- Add the onions and saute until soft. Add the mushrooms and salt and pepper to taste and cook until soft. Add the wine, tomato puree and stock and continue cooking, stirring, until the liquid is well concentrated; chill.
- Beat out the chicken breasts to an even thickness and place each one on a sheet of foil.
- Divide the mushrooms mixture between them and dot with the remaining butter.
- Fold the foil over the top and seal the edges.
- TO FREEZE Place parcels on a baking sheet and freeze, then pack in a plastic bag.
- Seal, label and return to the freezer.
- TO SERVE Place the foil parcels on a baking sheet. Cook from frozen in a preheated hot oven, 220 C , for about 1 hour.
- Remove the foil and sprinkle with parsley.
CHICKEN POT PIE
This delicious recipe for chicken potpie comes from Chef John Delucie. is really delicious and easy to make and you can do it ahead of time if you wish please try it you will love it.
Provided by Chef Fibi
Categories Savory Pies
Time 55m
Yield 4 pies, 1 serving(s)
Number Of Ingredients 20
Steps:
- Preheat oven to 425 degrees.
- Place chicken, chopped onion, celery, and chopped carrots in a large stockpot; season with salt and pepper and enough water to cover. Wrap thyme and garlic in a piece of cheesecloth and tie with kitchen twine to enclose; add to pot. Cover pot and place over medium heat; bring to a boil. Reduce heat to a simmer and cook until chicken is no longer pink, about 25 minutes. Strain, discarding vegetables, and reserve chicken and liquids separately; let cool and set aside.
- Meanwhile, bring a medium pot of salted water to a boil and prepare an ice-water bath. Add baby carrots to boiling water and cook until tender, about 5 minutes. Drain and immediately transfer to ice-water bath until cool. Drain; set aside. Place peas in boiling water and cook about 30 seconds; drain and set aside. Add pearl onions to boiling water and cook about 1 minute, transfer to ice-water bath until cool. Drain; set aside.
- Heat 1 teaspoon butter in a medium skillet over medium heat. Add mushrooms and cook until browned, 3 to 4 minutes; let cool.
- Cut chicken into bite-size pieces and place in a large nonreactive bowl along with baby carrots, peas, pearl onions, and mushrooms; set aside.
- In a medium skillet, heat remaining 4 tablespoons butter. Add flour and cook, stirring, for 1 minute. Add 1/2 cup of the reserved cooking liquid and heavy cream. Cook, stirring constantly, until liquid comes to a boil. Reduce heat to a simmer and cook for 2 minutes. Remove from heat and add hot sauce and Worcestershire sauce; season with salt and pepper. Add to bowl with chicken and vegetables; toss to combine.
- Divide mixture evenly between four 13-ounce shallow baking dishes. Cut puff pastry into four 8-inch circles and place on top of each of the bowls, crimping edges as desired. Cut a slit in the center of each piece of puff pastry to allow steam to escape; brush beaten egg over puff pastry.
- Transfer bowls to a baking sheet. Bake until puff pastry is golden brown and filling is bubbling, about 25 minutes. Let stand 5 minutes before serving.
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