Braised Chicken with Mushrooms and Almonds

Total Time:
2 hr 25 min
Prep:
40 min
Inactive:
35 min
Cook:
1 hr 10 min

Yield:
4 to 6 servings
Level:
Intermediate

Ingredients
  • Extra-virgin olive oil
  • 8 chicken thighs
  • Kosher salt
  • 1/2 pound pancetta, cut into 1/2-inch dice
  • 2 large onions, julienned
  • Pinch crushed red pepper flakes
  • 4 cloves garlic, smashed
  • 2 pounds assorted mushrooms, such as shiitake, oyster or cremini, cleaned and sliced
  • 2 cups dry white wine
  • 4 to 6 cups chicken stock
  • 1 bundle thyme
  • 4 bay leaves
  • 1/2 cup whole blanched almonds, toasted
  • Sauteed Haricots Verts, recipe follows
  • Chopped chives, for garnish
  • Sauteed Haricots Verts:
  • 1/2 pound haricots verts (baby string beans), stem ends removed
  • Extra-virgin olive oil
  • 2 garlic cloves, smashed
  • Pinch crushed red pepper flakes
  • Kosher salt
Directions

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.

Sauteed Haricots Verts:

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


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4.7 176
Loads of flavor. The key is to let the sauce reduce enough at the end to bring out all of the amazing flavors in this dish. The pancetta and almond paste are a MUST. The only thing I did differently was I added a Roux of 3tbs butter and 3tbs flour at the end, b/ c after adding the almond paste and reducing the sauce the gravy was not thick enough for my liking. I will be making this again and again, definitely a crowd pleaser ☺ item not reviewed by moderator and published
Wow. What an amazing combination of flavors! The almond puree is absolutely brilliant with the braised chicken and this could now be my favorite chicken recipe of all time. Not too tough to make and an absolute hit with the family. Thanks Anne! item not reviewed by moderator and published
I have made this braised chicken 4 times, and after the first time I omitted the almond puree and substituted some almond butter instead. I just didn't like the feel of the almond puree, but I loved the flavor. I can prep everything ahead of time, and spend time with my guests. Yes, I serve this to company. Great dish! item not reviewed by moderator and published
EXCELLENT! I didn't follow the recipe exactly, I used what I had on hand and believe me I will have everything next time. I had wanted to try this the first time I saw Anne make it! Yes, salt is an issue for me. However, I love Kosher salt and sea salt as well. I simply modified how much, no big deal. Also, this was my first time using wine to cook with always having been hesitant in the past and, Wow, have I been missing out. You have a brand new fan Anne, I love the way you rock! Thanks. item not reviewed by moderator and published
I've never tasted anything like this. Wow. item not reviewed by moderator and published
I omitted the mushrooms and instead of pureeing the almonds for thickening, I reduced a portion of the braising liquid and added a couple of tablespoons of heavy cream, which I also reduced. What a great meal! item not reviewed by moderator and published
The depth of flavor in this recipe is well worth the time it takes to prepare this meal; remember mise en place. I did not have fresh thyme or french string beans and it didn't mater. This meal was still out-of-this-world delicious. Also, this recipe MUST be served with the crusty bread of your choice to soak up the amazing tasty sauce which will be left on your plate. item not reviewed by moderator and published
I'm going to try this over the weekend. I just have one comment to make about Anne. I love her.....love 99% of her recipes, but......I'm a little put off when she tastes things & uses the same spoon to stir again. Not cool. I hope she doesn't do that in the restaurant. ;-) item not reviewed by moderator and published
This was sooo good. The sauce was so creamy i can't believe there was no cream in it. My husband even loved it and he is not a fan of chicken. Will definitely make it again. item not reviewed by moderator and published
This was an excellent dish that was fairly easy to make. It is a little time consuming. item not reviewed by moderator and published
As another reviewer has already noted, this recipe is (slightly different than the one from her cookbook (e.g. the pancetta. So, I integrated the two. It turned out wonderfully. I do agree that you don't need the full amount of mushrooms. item not reviewed by moderator and published
Delicious recipe. Burnt the blanched almonds in oven (very high temp. So used roasted salted almonds (from bag combined with olive oil in food processor for almond puree. Turned out awesome! item not reviewed by moderator and published
Wow! Its sitting on my stove right now braising and Its ALREADY AWESOME and it has another hour and 15 minutes to go! The Almond Paste really makes this dish. I love how it's a natural thickener. For this recipe I did a few things differently. 1. I used butterflied Chicken Breasts, which I dredged in flour. 2. Then I toasted my Blanched almonds for the paste. 3. Also I Safflower Oil since Olive oil goes rancid when cooked at high temps. 4. Finally I decided to change out the red pepper to black pepper since my child doesn't like food to be to spicy. Oh yes, I'm serving this with Garlic/Mascapone Mashed potatoes (need to use the Mascapone up. Can't wait to pair that up with the sauteed Green Beans. I'm following the recipe for that exactly except for the oil...I'm using Safflower. Anyway, as I type this I can smell it and it is WONDERFUL! item not reviewed by moderator and published
One word. Delicious!! I had to leave out the almond paste because I'm allergic to nuts but it was so good! The different levels of flavor through the dish really gave it depth. I served it with a side of mashed potatoes and it complimented it perfectly. I really look forward to making this again and I cannot wait to dig into the leftovers! item not reviewed by moderator and published
So, So tasty!! Gorgeously developed flavor!!!! I do not like the chicken skin, but I think it helps develop the flavor. Luxurious flavor!!! Love you ANNE! item not reviewed by moderator and published
Tastes great! item not reviewed by moderator and published
Made this last Friday night for dinner... OMG heaven in your mouth! It does take a lot longer to cook than what the recipe calls for. It's a braise afterall. Cook it nice and slow and you will reap an amazing tasty dinner. I saved the mushroom sauce and made a second batch for dinner on Sunday. This time, I just browned some boneless skinless thigs and beasts, added a little stock and dinner was served! DO NOT skip out on the toasted almond puree. This brings this dish to a fantastic, decadent restaurant quality level. To save some time: I bought blanched(peeled almonds that were halved and simply toasted them on a cookie sheet for 10min at 350 degrees (This wasn't explained in the recipe. Buen provecho! item not reviewed by moderator and published
Was awesome!!! Full of flavor!!! item not reviewed by moderator and published
This was a big hit with my guests, but I personally agreed with some of the reviews that it did not have a ton of flavor for all that went into it. i also don't think I pureed the almonds enough. I think using roasted almond butter would be a worthwhile shortcut. Next time, I will drizzle truffle oil on top and I will probably add more herbs - maybe Rosemary? I made polenta with a little marscapone and parmesan and used that as the base and topped with the green beans and chicken - the polenta was definitely just what was needed for a starch on the plate. item not reviewed by moderator and published
I loved this chicken dish. Its great for the warm winter months,, but my family requests it on a regular basis now, so we make it all throughout the year! The addition of the ground almonds gives it such a great taste. I have never seen that before! AMAZING! Great job once again Anne, your recipes are always a keeper. item not reviewed by moderator and published
really disappointed in this recipe and cannot believe it has earned 5 stars. First, i followed this from Anne's cookbook and there is no pancetta in that recipe. The recipe had very little flavor for all of the mushrooms used ( i spent almost 20 dollars on different cremini, porcini, etc and was quite boring. I would never make this again. I cannot figure out what went wrong. I toasted the almods, pureed, and followed everything step by step. It looked good ...but honestly had no flavor. item not reviewed by moderator and published
The first time I made this, I wasn't fond of the almonds, so the second time, I excluded them. I was being lazy that night, and added extra chicken stock and a box of Uncle Ben's rice pilaf before I added the thighs back in. OMG, this is one of my favorite new go to recipes!! Love it. item not reviewed by moderator and published
YES. Instead of green beans, served this on a bed of sauteed chard. Big hit with everyone. Didn't need all of the broth...the wine was enough. Will make this again and again. Next time will do the braise in the oven like Russ below did. Thanks. item not reviewed by moderator and published
This is really extraordinary. Not only did I make a fantastic dinner, I learned a new technique: thickening sauces with nut purees, in this case almonds. I felt like I was eating a rich, heavy cream sauce yet there wasn't a trace of cream in it and I didn't find the almond flavor overpowering at all. I tried one thing different, and I definitely will repeat it: I braised the chicken, mushrooms and onions uncovered in a 300-degree oven for about 45 minutes, watching it carefully and stirring things around when some of the veggies on top started getting a little crunchy. As an added bonus, the chicken skin got even browner and crisper. This is super delicious food and I will make it many times again! item not reviewed by moderator and published
Very TASTY! Tried this one for dinner today after seeing her make it on TV last night. Delicious - Husband is thrilled! Time consuming yes, but the flavors are amazing. I can't think of anything that I would change - although I did use boneless, skinless thighs, because that's what I had. The almond paste made a nice rich sauce for the mushrooms. item not reviewed by moderator and published
My husband liked this, but I didn't. I used boneless skinless chicken breast and it was still too rich for my taste. I used Almond butter, which I ground at the grocery store, instead of making the almond paste, and maybe this contributed to the weird flavor. Mushrooms, pancetta and almonds just didn't do it for me. I typically love Anne's recipes, but this one is not a keeper. item not reviewed by moderator and published
These are by far the most delicious chicken thighs I've ever had. The sauce is amazing. I served it over buttered noodles. In addition to some shiitakes and creminis, I used some dried porcinis, and I also used some of the liquid I soaked them in in place of part of the chicken broth for extra mushroom flavor. I thought the almonds might give it kind of a weird texture, but they actually made the sauce really creamy and luscious. It's a little bit time-consuming, but really very easy, and the flavor is worth it. item not reviewed by moderator and published
YUM! We made it with potatoes instead of mushrooms and served it with mashed cauliflower. So tasty! Thank you Anne for another great dish! item not reviewed by moderator and published
Oh Man! This recipe is awesome. My wife said it was the best chicken she has ever tasted. Followed the recipe to the letter and served with asparagus & garlic mashed potatoes. Will definately be a go-to dish for me. item not reviewed by moderator and published
OMG! This recipe is fab! FANTASTIC! Be patient and allow the pancenta to crisp, onions to soften and the mushrooms to absorb all these lucious flavors! This dish is not your same old chicken thighs! Anne...you made me into a rock star in the kitchen with this one item not reviewed by moderator and published
Great Recipe! I Anne's Cook Book for Christmas and I wanted to see the ratings so I checked out the website. The book forgot to mention the Pancetta so I'm glad I found out that tasty detail! Anyways- Mine was a little soupy so next time I would just reduce the broth added at the end but other than that, it was FANTASTIC. I served with Anne's "Loosey Goosey Garlic Mashers" and some Balsamic Brussels Sprouts. Mmmmm!! **IF YOU CAN'T FIND BLANCHED WHOLE ALMONDS** Boil whole raw almonds for 1 minute. Drain and cool and then they pop right out of their skins to create a still crunchy, skinless (blanched almond. : I could not find them for the life of me so I hope this helps! Enjoy! item not reviewed by moderator and published
very tasty, even without the almonds. my family was impressed. we tried it with chicken breast also and it was still very good. item not reviewed by moderator and published
YUMMY! HALVED THE RECIPE EXCEPT THE CHICKEN, USED 3 LEGS AND 3 THIGHS. ONLY THING I WOULD DO DIFFERENT NEXT TIME IS ADD MORE ALMOND PASTE. SERVED IT OVER ALMOND RICE PILAF AND SAUTEED BROCCOLI. WILL DEFINITELY MAKE AGAIN!! HAPPY COOKING TO ALL! : item not reviewed by moderator and published
DELICIOUS!!!! item not reviewed by moderator and published
Loved this! Didn't have almonds and I know Anne raved about how the almond paste was what made the dish. I grabbed some peanut butter and stirred in about 1/2 cup...YUMMY! I would consider this EASY. Served over mashed potatoes, perfect for a cool, damp fall Sunday afternoon, item not reviewed by moderator and published
The sauce was fantastic even with the substitution of bacon instead of pancetta since that's what I had in the fridge. I'm giving it 4 stars instead of 5 because the chicken skin didn't remain crispy after I braised the meat, similar to what other reviewers have said. To remedy the soggy skin dilemma, I put the chicken in a 450 degree oven for 20 minutes to crisp it up while I reduced the sauce on the stove. Although this may kind of defeat the purpose of braising it-- I'm kind of a novice, so I'm not totally sure-- I ended up with killer chicken-- moist inside and crispy outside. Seriously amazing. Add the sauce and it was a hit-- I have to say that browning the chicken skin first really did add depth of flavor to the sauce, so I wouldn't skip that step. I'd just suggest crisping it in the oven before serving if you're unhappy with the texture. Overall, will make again! item not reviewed by moderator and published
This was delicious! I made it on a snowy day in October and it was perfect comfort food. Will make it again. item not reviewed by moderator and published
Pretty yummy! However...I did not add the almonds and I also agree that skinless would be better though the browning bits probably contributed to the delicious flavor. item not reviewed by moderator and published
Thus is so yummy! Easy and delicious flavors!! item not reviewed by moderator and published
I have to agree with everyone, absolutely amazing dish! As we were eating it,bit after bit you just heard, Mmmm, Mmmm, Mmmm! I am super excited about this recipe and to have something new in the standard rotation. The only change I made was using skinless chicken thighs. item not reviewed by moderator and published
This recipe is a keeper. I made a few minor modifications for budget and kids but otherwise, all in the family loved it. You can read my review of it here at midlifecrazyman dot com item not reviewed by moderator and published
Fix this recipe EXACTLY as written - a winner/keeper! Anne - I have been literally cooking for 57 years - it stopped becoming a challenge many years ago and turned into an adventure. You absolutely "ROCK" as my grandkids would say. This recipe is fabulous......amazingly I didn't change a thing. KUDOS! You are my favorite "thank you for coming!" item not reviewed by moderator and published
My only problem was having a "food processor" that would not quite puree. I will remedy that. So I had to use corn starch to finish thickening. Thanks, Anne. I love your recipes. item not reviewed by moderator and published
WOW!!! Absolutely delicious. Anne is the best! Made it once and will make it again and again!! item not reviewed by moderator and published
Oh man, this was INSANELY delicious. Followed the recipe exactly. Salted liberally, as instructed, (I don't normally use this much salt, but this was a special occasion, so no holding back on flavor). The sauce with almond puree was simply amazing; make sure you reduced it until properly thickened. This recipe is highly recommended. Unbelievably magnificent flavors! item not reviewed by moderator and published
Sorry. Love Anne, but this wasn't great. I don't care for chicken skin that's been perfectly browned and crisped, then braised until it's floppy yucky. Sauce didn't thicken as advertised with almond concoction. If I ordered this in a restaurant, I would send it back. item not reviewed by moderator and published
This chicken was excellent!! don't skip the almonds, they are the key ingredient for this recipe. I served it over white rice and the rice soaked up the sauce.. It was soooo good! item not reviewed by moderator and published
Great recipe. I didn't change a thing. The trio of mushrooms really brought an additional dimension to the flavors. item not reviewed by moderator and published
This is a beautiful recipe! Used only crimini mushrooms, bacon instead of pancetta, dried thyme instead of fresh, omitted the wine, and used home-raised chicken meat. The flavors were just incredible, and we will definitely be using this recipe again and again. Can hardly wait to make this with freshly harvested wild chanterelle mushrooms this fall! item not reviewed by moderator and published
So tasty and pretty simple to make. Just don't over due it with the almond butter. It goes great over white rice or a little pasta. My boyfriend and roommates loved it! item not reviewed by moderator and published
We halved the mushrooms. It turned out very soupy. I wish I had served it with rice. It was just ok and I will not make it again. item not reviewed by moderator and published
I did this exactly as RX'd. Totally perfect, had lots of sauce left over so I added more broth and some frozen chicken breasts and simmering those right now for lunch tomorrow. Very good recipe...really enjoyed it. I served with yellow and orange carrots. item not reviewed by moderator and published
My husband and I both LOVED the rich flavors! I need some help...any suggestions on how to make the almond paste smooth? Didn't care for the slightly grainy texture. Would almond butter be a suitable alternative? I'm just concerned about missing out on the "toasted" flavor. Thank you Anne for a yummy dinner! item not reviewed by moderator and published
This was amazing!!! I made it last night. I used boneless, skinless chicken thighs to cut some of the saturated fat and can not find panchetta in my area so I used bacon. The almond puree added to the sauce brought a whole new dimention to the dish. I will make it again. I made the green beans too and they were also very yummy. item not reviewed by moderator and published
So great!!! Excellent directions!! My husband is loving your show and recipes and I am LOVING him. We will continue to try more recipes and really appreciate all that Ann has to offer!! item not reviewed by moderator and published
I really liked that recipe but I have a comment. When you were salting the chicken you were using 2 hands to season it so you contaminated your salt and continued to use it. I thought you were a real stickler against that. item not reviewed by moderator and published
I wish I were a better cook, because the flavor of this dish is fabulous but In making the almond paste I didn't process it enough to eliminate a graininess. So the the gravy didn't thicken the way I felt it needed to be but the white vermouth flavor with the mushrooms and onions...... delicious! item not reviewed by moderator and published
This braised chicken recipe was very tasty. Definately a comforting dish, like something mom would make. I served this with brown rice and the delicious green beans as indicated in the recipe. I must say it took longer to prepare than anticipated. I cooked eight thighs so I fried them in batches. This is probably why it took 2.5 hours to prepare and ready for serving. My husband loved it and this recipe will be listed in my favorites. item not reviewed by moderator and published
I was amazed at how French this recipe is, in spite of not using butter! This is one of the first dishes that convinces me I can cook more healthfully without sacrificing elegance or flavor. (A lot of cooks boast that they can do it, but there's rarely the depth or sophistication of flavor like in this dish. Roasted beets instead of a starch rounded out our meal last night, and it was a winner. I did have to cook and cook the sauce to thicken it, and I tasted each layer as it was added, to make sure not to oversalt. Wonderful recipe! I'll be on the lookout for more along these lines! item not reviewed by moderator and published
I am so glad that there are others you have tried this recipe. This site is so helpful. I saw the segment aired and my mouth has salivated at the thought of tasting this ever since. However, I thought that it might contain too much salt in it, and then I read one views take on the salt also. So I will not season my Haricots Verts as much as Ann did and hold the salt on the mushrooms since I will salt the onions when I sweat them. But all in all I am looking forward to preparing this on Saturday!! item not reviewed by moderator and published
This is an excellent recipe, tastes very "restaurant quality". Just adjust the salt for your liking. I love Anne's recipes and always learn something from her. Brat Cat, you forgot: Giada - how FN dresses her to show off her "assets" (very distracting) but her recipes are amazing. The Neeley's use of "y'alls" which far exceeds even Paula's, and their gross bedroom banter. Sandra's insertion of vowels where they don't belong "fa-lavor". Guess it's time for some fresh faces on FN...Anne fits that bill. item not reviewed by moderator and published
How dare you MOCK Anne. I really like her. Have you noticed that FN makes all the chefs act stupid, weird, or something odd? Please note: Emeril and his BAMS and Pork Fat Rules Paula and her phony Y’alls all over the place. Even her son has been practicing his Y’alls for months now. Outrageous butter problems. Giada with her orgasmic sighs. Gena Neely with her outrageous screaming and screeching to cover her lack of talent. Sandra with her “tinis,” alcoholism, and handy dandy can opener. Ina Garten with her pompous, snobbish South Hampton and friends. Rachel and her yummo’s, boring childhood comments, and crude/rude English. Guy and his weird hair. Alton with his “so called” science. The cooks who think everyone eats hot peppers, hot sauce, and nothing else because they can’t cook anything else. Huh. Give Anne a break, she is a great cook and I enjoy many of her dishes. item not reviewed by moderator and published
Yummy with much less salt. All the chefs use wayyyyyyyyyyyyyyyyy too much salt. I now use very little or no salt in my cooking and we enjoy the real taste of the food. Try more herbs and spices. We are also cutting back substantially on butter. Sorry to the big fat butter queens. item not reviewed by moderator and published
Super simple- super delicious! This dish took longer than I thought - but the pay-off is well worth it! item not reviewed by moderator and published
Couldn't be happier. Didn't have pancetta, used bacon. Served with mashed potatoes. I did let it cook about an hour on low, then deboned the chicken and put it back it the sauce. Wonderful! item not reviewed by moderator and published
I just finished making this for dinner tonight. I used a whole, cut up chicken minus the wings, and I removed the skin. I didn't have pancetta, so I used bacon instead. I didn't have whole almonds, so I toasted sliced almonds instead. About 1/2 of the almonds got way too dark, and I was afraid to use them. I went ahead and made the almond paste anyway, and added it to the sauce. It turned out great! I've sampled the sauce and a little peice of chicken. It was hard to stop myself. I plan on making mashed potatoes, and roasted brocolli to go with it. I wish I had fresh green beans to complete the recipe...maybe next time. This is a keeper! item not reviewed by moderator and published
I made this for the second time last night and it is amazing! I made enough for dinner last night, lunch today and dinner tonight :) item not reviewed by moderator and published
While a lot of the ingredients are not available where we live, My daughter and I were able to make a fair copy of this recipe. This is the 1st time she was willing and even eager to eat mushrooms and she loved it. item not reviewed by moderator and published
I'm making this as I type but does anyone know wut I could use instead of the almonds? I can not have nuts and I thought I could grind them smooth but it did not work?????? item not reviewed by moderator and published
Very good but also very time consuming. I love Anne Burrell's show and her recipes, she has such a passion for cooking. I always learn so much when I watch her show. That being said, I almost liked this better BEFORE I added the almond paste. It added a grainy texture that I really was not crazy about. However, the flavor in this dish is excellent. Will make again without the almond paste. item not reviewed by moderator and published
This was unbelievably good. I was scared of the almonds but they made the sauce so rich without a strong flavor... and pancetta makes everything better. The chicken was so tender. Perfect meal for a cool day. Careful with the salt.. I was lucky that the rice and chicken offset some of the saltiness of the sauce. I would probably use less salt next time. item not reviewed by moderator and published
Loved this recipe! item not reviewed by moderator and published
This recipe made me a fan of mushrooms! It was full of flavor, very rich and made excellent left-overs. I will definitely make this again. Thank you so much Anne, this really is one of my top 10! item not reviewed by moderator and published
I read ALL the reviews for this recipe as I had the time waiting for my tires to get changed. Yes, Anne uses alot of Kosher salt. But go by your own tastes, keep tasting during the entire cooking process. I followed this to the T, going by our own tastes for salt. Don't skip the almond paste, it makes the dish. If the sauce is not thick enough for your own tastes then reduce until it is. Many stoves don't have a high enough heating point to really sear well, if you have one like that then it will take longer for the chicken. I used a whole cut up fryer becasue that's what I had on hand. Also, remember, when cooking with any kind of alcohol, wine, brandy whisky, etc. the alcohol is cooked out, but you get the great flavor that is imparted with it. Thanks Anne for another great recipe, looking forward to making your Bolognese! item not reviewed by moderator and published
for some reason, my sauce wasn't as thick as I had hoped. I kept trying to reduce it, but it didn't get thick enough. Even the almond paste didn't do it. I only used 2 cups of wine and 1.5 cups of broth, as the other reviewers suggested. My family said it was good, but I don't think I 'd go through the trouble of making it again (and I usually don't mind preparing meals that take a long time!) I couldn't really taste the almonds, either. Maybe I added a bit too much olive oil to them? In any case, this recipe isn't in my top 20, but not bad. item not reviewed by moderator and published
I love this recipe. It was full of flavor, and the ground almonds added a richness that was unusual. It is filling. A light salad, maybe a little rice and fruit for dessert is an excellent meal for guests. item not reviewed by moderator and published
This is a great recipe! Very flavorful and rich. It really tastes like something you would get at a restaurant. Next time i make this meal i will use less onion and less mushroom. The quantity was a lot for one pan. item not reviewed by moderator and published
That's what one of my pickiest critics told me...several times. Coming from him, that's the highest compliment. He even finished his wife's plate because she was too full. I will make this again and again. Love Anne Burrell's shows. Nan item not reviewed by moderator and published
I could definitely have this a couple of times a month. I think Anne is great and very talented!! item not reviewed by moderator and published
This would have been good but the recipe calls for way too much stock; covering the chicken just made it soggy. Next time I'll use half that amount. I stirred in a little sour cream at the end and the flavors were great. The toasted almond paste added great flavor. item not reviewed by moderator and published
The combination of ingredients makes this recipe one of the most tasty and rich chicken meals I have ever had! If you follow Anne's directions exactly, you will produce a superb restaurant-grade dish that you will want to repeat and share with others! I made homemade mashed potatoes along with this recipe, and the sauce was outstanding not only with the meat but with the potatoes. Make sure you leave the chicken skin on, and don't completely cover the chicken with broth or it will become mealy. Definitely try this recipe--it will become one of your favorites! item not reviewed by moderator and published
My family always requests this one over and over again!!! Love the flavor of the chicken and the haricots verts replaced the usual/ordinary green beans in our house item not reviewed by moderator and published
I've made this recipe twice so far and plan to put this into my permanent dinner rotation. It's not a 30 min. meal but all the components are ingredients that I normally have in my pantry and paired with a salad and loaf of bread, it makes for an easy but elegant supper. The first time I made the recipe I followed it to a T but found the flavors not as strong as I would like it and I realized I didnt need all of the chicken broth because of the large size of my pan. Tonight, I cut the broth to 2 cups and made sure I left the wine to reduce properly (instead of being impatient) and my husband immediately noticed the difference in taste and texture. While complimenting how delicious it tasted, he wolfed down 1/3 of the pot! Thank you Anne for another homerun!! item not reviewed by moderator and published
I made this for dinner tonight. Was wondering how I would make my chicken, and Anne gave me the recipe! I did it from memory and it was fantastic! I didn't make the sauce. The recipe was great without it. Next time I'll make the sauce. Thanks Anne! item not reviewed by moderator and published
I haven't made this yet, but I plan to. I agree -- Anne is high energy and makes cooking look fun and easy. My question is, if you don't want to use the white wine, what liquid would you sub? item not reviewed by moderator and published
We both thoroughly enjoy this meal. Have cooked this twice. First time as is. The second time without the wine. It was still excellent, but had to add juice of one lemon to eliminate any greasy/fatty taste. item not reviewed by moderator and published
This recipe is an absolute keeper!!! The flavors are so so amazing. The mushrooms, the almond paste, the onions, the red pepper flakes, the pancetta, all of it! Ah! To die for. And MAKE THE GREEN BEANS that she makes with this! They are so good too! And they make for a wonderful filling dinner with just the chicken and the sauce if you're looking to keep away from the carbs. I doubled the green bean recipe and still wish I had had more. They're wonderful. The one thing that was slightly annoying was how long it took the chicken thighs to brown and crisp. Probably took me about 45 minutes to an hour! But definitely worth it. Suchhh a great dish! Thanks Anne, keep em coming! Also, to Lucille about how much oil to add with the almond paste, I'd say no more than about a Tbsp. You just want it to be smooth and not look too dry. Add it in slowly in your food processor/mini grinder as you pulse the almonds, and just see how it looks. item not reviewed by moderator and published
I don't have a nut grinder so I looked for a substitute and found almond paste in my grocery store. Don't skip the almonds altogether! I tried the sauce before adding the almond paste and while good, the addition of the almond paste took it to FABULOUS! My husband said it must definitely be added 'to the rotation'. Love you, Ann, and LOVE LOVE LOVE your recipes. I have yet to be disappointed. item not reviewed by moderator and published
This was soooo full of delish flavor! I salted and peppered the chicken, but left out all the other salt and it came out perfect. I always use kosher salt. I think if I had added salt all the other times it calls for it the dish might have been too salty. You can always add salt later, but you can't pull it back out. The almond paste made kind of a gritty texture to the dish, but not bad. Next time I make this dish (and there will be a next time) I think I'll leave out the almond paste. Delish!!! item not reviewed by moderator and published
Wasn't there a salad with this? I remember seeing you peeling leaves off brussels sprouts for a salad. You also used red and white endive, cut in half moons. I don't remember the name of the salad, but it looked lovely and I want that recipe, too. (I'm on a "salad with everything" kick.) item not reviewed by moderator and published
I made this for my family today and they were in heaven. I served it with asparagus and wild rice. Since I used bacon instead of panchetta, it was a little salty - I'll try to watch that next time. Also, since I don't have a food processor, I left out the almond paste and stirred in about a 1/2 cup of sour cream to help bind it together. AWESOME! item not reviewed by moderator and published
Can anyone tell me how much oil to process with the almonds. Thanks item not reviewed by moderator and published
Anne is a REAL chef, All her recipes are wonderful. Why is she NOT on primetime???? You have the amateur Melissa d"A on our primetime and people who know how to cook don't need someone who cooks kids recipes. item not reviewed by moderator and published
Very tasty and easy to prepare in advance if guests are coming to dinner--which is good so you have plenty of time to serve drinks. I loved the crushed almonds; they added the perfect nutty flavor to the mushrooms and onions. item not reviewed by moderator and published
Loved this. I didn't have whole almonds when I made this but had jarred almond butter (the only ingredient on the ingredient list was raosted almonds - how convenient!). I just added an approximate amount into the sauce without having to add any addi'l olive oil. The dish was outstanding and easy too. I knew Anne had to be a great cook because she was always the sous chef for Mario Batali on Iron Chef when they created such creative winning dishes. Keep these yummy recipes coming Anne! item not reviewed by moderator and published
You rock! This is sensational. I will try it with green peppercorns added at the very end next time and keep you posted. item not reviewed by moderator and published
This was a wonderful chicken recipe. It was a huge hit at my dinner party. I used skinless chicken thighs and it came out amazing. item not reviewed by moderator and published
Oh my goodness. This is amazing and a great new additon to my recipes for chicken. The sauce was so smooth and rich without having to add cream. Substituted bacon and boneless, skinless chicken breast because it is what I had on hand and it was still great. Thanks Ann. Keep them coming. item not reviewed by moderator and published
Yes Viki she uses a lot of salt. That's what restaurants do. That is why the food you get out tastes so good. Not good if you have hypertension. I will make this using boneless chicken breasts since my customers do not eat dark meat. It is all abt the sauce so you can use any cut of meat, brown and cook it, remove it and finish with the sauce. sounds yummy!!! item not reviewed by moderator and published
I test drove this dish w. my family tonight. It was great. I used bacon because I couldn't get my hands on pancetta. I plan to try pancetta for comparison. I'd like to compare the flavor of the sauce w/o the smokiness that bacon brings. Anne Burrell totally cracks me up. Her high energy gets me so motivated to cook in ways I'd never have dared before. (Is it just me, or does anyone else think she uses a lot of salt?) I tape her show every week. Her recipes have made me the 'soopah staarh' of my dinner parties. Thanks Anne!! item not reviewed by moderator and published
She uses the end of the spoon, pay attention item not reviewed by moderator and published

Not what you're looking for? Try:

Braised Chicken with Mushrooms

Recipe courtesy of Rachael Ray