Braised Chicken with Mushrooms and Almonds

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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.

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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!

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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.

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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!!

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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.

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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!

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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.

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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!

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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!!

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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.