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
She uses the end of the spoon, pay attention item not reviewed by moderator and published

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Braised Chicken with Mushrooms

Recipe courtesy of Rachael Ray