CHICKEN, LEEK, AND MUSHROOM CASSEROLE
A hearty multigrain bread works bestin this casserole. It will maintain its texture, unlike a softer white-bread loaf, which may become gummy.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees. Season chicken on both sides with salt and pepper. Heat 2 tablespoons oil in a medium saute pan over medium-high heat. Add chicken, and cook until golden brown on 1 side, 3 to 4 minutes. Flip, reduce heat to medium, and cook until cooked through, about 10 minutes more. Transfer chicken to a plate, and return pan, with drippings, to medium heat.
- Heat remaining 3 tablespoons oil in pan. Add leek, celery, mushrooms, and a pinch of salt. Cook, stirring occasionally, until vegetables are golden brown and tender, 8 to 10 minutes. (Reduce heat if vegetables brown too quickly.) Stir in flour, and cook, stirring often, for 2 minutes. Add sherry, stock, milk, and bay leaf, and cook, scraping up browned bits from bottom, until thickened, about 5 minutes. Season with salt and pepper. Discard bay leaf.
- Arrange bread on bottom of a 2-quart oval baking dish, overlapping slices slightly. Spoon half of the vegetables and sauce over bread. Slice chicken crosswise, 1/2 inch thick, and arrange on bread. Top with any accumulated juices from chicken. Spread remaining vegetables and sauce over chicken, sprinkle with parsley and Parmesan, and bake until golden brown and bubbling, 25 to 30 minutes. Let stand for 15 minutes before serving.
CHICKEN, MUSHROOM AND LEEK FRICASSéE
Categories Soup/Stew Chicken Mushroom Poultry Sauté Stew Quick & Easy Leek Bon Appétit
Yield Makes 2 servings; can be doubled
Number Of Ingredients 7
Steps:
- Sprinkle chicken with salt and pepper. Melt butter in heavy large skillet over medium-high heat. Add chicken, mushrooms, leek and tarragon. Sauté 8 minutes. Add wine and cream. Reduce heat to medium. Cover skillet; simmer until chicken is cooked through, about 2 minutes. Uncover; simmer until mushrooms and leek are tender and sauce thickens enough to coat spoon, about 2 minutes longer. Season with salt and pepper.
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.
CHICKEN WITH CREAMY MUSHROOMS, FENNEL AND LEEKS
This chicken is anything but bland, because the seasonings are literally pounded into the meat. The springtime vegetables are perfectly softened so they melt into a creamy luscious sauce.
Provided by Valerie Bertinelli
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Slice the leeks in half, then thinly slice them into 1/4-inch-thick half-moons. Place the leeks in a colander set over a bowl and fill the bowl with enough water to cover the leeks. Gently stir them around to help remove any excess dirt and sand. Remove the colander with the leeks from the bowl, leaving behind any dirt. Let leeks drain completely.
- Place the chicken breasts on a sheet of parchment paper. Season the chicken breasts with salt, a pinch red pepper flakes, and half the thyme leaves. Place another piece of parchment on top of the chicken. Use a meat mallet or a rolling pin to pound the chicken breasts slightly until they are an even thickness, about 3/4 to 1 inch thick. Hold both pieces of parchment paper and flip the chicken over; now the parchment that was originally on the bottom should be on top. Remove the parchment, exposing the unseasoned side of chicken. Season with salt, another pinch red pepper flakes, and the remaining thyme leaves. Place the parchment back on top and pound slightly to adhere the seasoning.
- Heat a large straight-sided skillet over medium-high heat. Add in 2 tablespoons olive oil and swirl to coat the pan. Add in the chicken breasts and cook, undisturbed, about 4 minutes. Flip the chicken and cook until the chicken is cooked through and golden brown and reaches 165 degrees F, 4 to 5 minutes. Remove the chicken to a plate and set aside.
- Turn the heat down to medium and add in the remaining 2 tablespoons olive oil. Add the fennel, mushrooms, and leeks to the pan and cook, stirring occasionally, until the vegetables have softened, 5 to 7 minutes. Season the vegetables with 1/4 teaspoon each salt and pepper. Deglaze with the white wine and cook until the wine is mostly evaporated, about 1 minute. Turn the heat down to low and add in the cream. Cook, stirring frequently, until the cream has thickened slightly, 2 to 3 minutes. Season the sauce to taste.
- To serve, spoon the creamy vegetables over the chicken. Garnish with thyme leaves.
CHICKEN THIGH FRICASSEE WITH MUSHROOMS AND ROSEMARY
Chicken thighs slowly simmer with sliced mushrooms, garlic, and rosemary in white wine. Enjoy with a crusty loaf of baguette.
Provided by senoritapupnstuff
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 1h30m
Yield 4
Number Of Ingredients 10
Steps:
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Stir in mushrooms, and cook until soft. Remove to a plate.
- Wipe out skillet, and heat 2 tablespoons olive oil over medium-high heat. Place garlic, rosemary, and chicken thighs in hot oil. Season with salt and pepper. Cook, turning chicken, until chicken and garlic are well browned.
- Return mushrooms to skillet, and sprinkle red pepper flakes over chicken. Pour in white wine, scraping the bottom of the skillet with a wooden spoon. Cook about 3 minutes.
- Reduce heat to low; cover, and simmer gently for 1 hour.
- Sprinkle tomatoes and olives over chicken, return cover, and cook about 5 minutes more.
Nutrition Facts : Calories 401.8 calories, Carbohydrate 7.1 g, Cholesterol 70.7 mg, Fat 28.6 g, Fiber 1.2 g, Protein 21 g, SaturatedFat 5.6 g, Sodium 257 mg, Sugar 1.1 g
CHICKEN BREASTS WITH LEEKS AND MUSHROOMS
Steps:
- In a shallow bowl stir together the flour, the paprika, and salt and pepper to taste and dredge the chicken breasts in the flour mixture, shaking off the excess. In a heavy (preferably cast-iron) skillet heat the oil over moderately high heat until it is hot but not smoking and in it sauté the chicken, turning it once, until it is golden brown. Reduce the heat to moderately low and stir in the leeks, the mushrooms, the wine, the broth, and the thyme. Cook the mixture, covered partially, for 25 to 30 minutes, or until the chicken is cooked through, and transfer the chicken to a platter. To the skillet add the olives, the capers, and the lemon juice and cook the mixture, stirring, for 1 minute. Serve the chicken topped with the leek mixture.
More about "chicken mushroom and leek fricassée recipes"
CHICKEN, MUSHROOM AND LEEK FRICASSEE - AUSTRALIAN …
From womensweeklyfood.com.au
Cuisine Modern AustralianCategory Midweek DinnerServings 6Total Time 50 mins
CHICKEN LEEK AND MUSHROOM FRICASSEE - COOKSCLUB
From cooksclub.com.au
Cuisine FrenchTotal Time 45 minsCategory Main CourseCalories 842 per serving
BRAISED CHICKEN WITH MUSHROOMS & LEEKS RECIPE
From eatingwell.com
CHICKEN, LEEK, MUSHROOM AND PORT SALUT FRICASSEE
From bigspud.co.uk
CHICKEN AND MUSHROOM FRICASSEE RECIPE - JOY MANNING
From foodandwine.com
30-MINUTE CREAMY MUSHROOM AND LEEK CHICKEN …
From foodiecrush.com
CHICKEN AND MUSHROOM FRICASSEE - TASTES LOVELY
From tasteslovely.com
CHICKEN, POTATO AND MUSHROOM FRICASSEE | FOOD TO LOVE
From foodtolove.co.nz
CREAMY CHICKEN AND MUSHROOM FRICASSEE RECIPE
From tablespoon.com
CHICKEN, MUSHROOM AND LEEK FRICASSEE RECIPE - COOKEATSHARE
From cookeatshare.com
1/5 Calories 256 per serving
- Sprinkle chicken with salt and pepper. Heat butter in heavy large skillet over medium-high heat. Add in chicken, mushrooms, leek and tarragon. Saute/fry 8 min.
- Add in wine and cream. Reduce heat to medium. Cover skillet; simmer till chicken is cooked through, about 2 min.
- Uncover; simmer till mushrooms and leek are tender and sauce thickens sufficient to coat spoon, about 2 min longer. Season with salt and pepper.
RECIPE: SAUTE OF CHICKEN, LEEKS AND MUSHROOMS - FOOD NEWS
From foodnewsnews.com
POULTRY > CHICKEN AND MUSHROOM FRICASSEE - NATIONAL INSTITUTES OF …
From healthyeating.nhlbi.nih.gov
CHICKEN FRICASSEE WITH MUSHROOMS AND CORN | RICARDO
From ricardocuisine.com
CREAMY CHICKEN AND MUSHROOM FRICASSEE-LIGHTENED UP
From unwrittenrecipes.com
CHICKEN & MUSHROOM FRICASSEE . HEALTHY RECIPE WITH SLIMMING …
From cookafterme.com
RECIPES/CHICKEN-MUSHROOM-AND-LEEK-FRICASSEE-103509.JSON AT …
From github.com
HOW TO COOK CHICKEN FRICASSEE WITH MUSHROOMS AND VEGETABLES
From thisnutrition.com
CHICKEN & LEEK FRICASSéE - COOKING CIRCLE
From cookingcircle.com
CHICKEN, MUSHROOM AND LEEK RISOTTO - NOURISH & TEMPT
From nourishandtempt.com
CHICKEN AND LEEK FRICASSEE - FOOD24
From food24.com
CHICKEN FRICASSEE RECIPE - MOM ON TIMEOUT
From momontimeout.com
CHICKEN AND MUSHROOM FRICASSéE RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
LEEK, MUSHROOM AND CHICKEN FRICASSEE - NZ HERALD
From nzherald.co.nz
HEARTY CHICKEN AND MUSHROOM FRICASSEE RECIPE | FOODAL
From foodal.com
CHICKEN, LEEK AND MUSHROOM BAKE - LET'S GET COOKING AT HOME
From letsgetcooking.org.uk
CHICKEN AND MUSHROOM FRICASSEE | CHICKEN FRICASSE RECIPE, CHICKEN ...
From pinterest.ca
CHICKEN AND MUSHROOM FRICASSEE | EASY STEWS | SBS FOOD
From sbs.com.au
RICK STEIN'S CHICKEN FRICASSéE WITH MORELS | CLASSIC FRENCH RECIPE
From thehappyfoodie.co.uk
LEEK AND MUSHROOM FRICASSEE - CULTIVATE
From cultivateoxford.org
ONE PAN CHICKEN FRICASSéE - EASY MEALS WITH VIDEO RECIPES BY …
From recipe30.com
CHICKEN FRICASSEE WITH MUSHROOM LEEK AND ADDED GREENS SERVED …
From fitandnourishednz.com
A FRENCH CHICKEN STEW - HOW TO MAKE CHICKEN FRICASSEE - CHEF …
From chefjeanpierre.com
CHICKEN-AND-WILD-MUSHROOM FRICASSEE RECIPE | HEALTH.COM
From health.com
CHICKEN, MUSHROOM AND LEEK FRICASSEE - PLAIN.RECIPES
From plain.recipes
CHICKEN FRICASSEE WITH MUSHROOMS – HüHNERFRIKASSEE MIT PILZEN
From saskgermancouncil.org
CHICKEN LEEK AND MUSHROOM RECIPES : OPTIMAL RESOLUTION LIST
From recipeschoice.com
CHICKEN FRICASSEE WITH MUSHROOMS | RECIPE - KOSHER.COM
From kosher.com
CHICKEN LEEK MUSHROOM RECIPE - FOOD NEWS
From foodnewsnews.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