Chicken with Wild Mushrooms

Total Time:
1 hr 50 min
Prep:
30 min
Cook:
1 hr 20 min

Yield:
6 servings
Level:
Easy

Ingredients
  • 2 (3 1/2- to 4-pound) chickens, cut in eighths
  • Kosher salt and freshly ground black pepper
  • All-purpose flour
  • 1/2 cup good olive oil
  • 8 whole garlic cloves
  • 1 1/2 pounds assorted wild mushrooms, such as porcini and cremini, stems removed and (1 1/2-inch) diced
  • 8 sprigs fresh thyme, tied with kitchen string
  • 1/4 cup dry sherry
  • 1 tablespoon minced garlic (3 cloves)
  • 2 cups white wine, such as Pinot Grigio
  • 2 cups good chicken stock, preferably homemade
  • 3 tablespoons unsalted butter, at room temperature
Directions

Preheat the oven to 325 degrees.

Pat the chicken dry with paper towels and sprinkle both sides liberally with salt and pepper. Place 1/2 cup flour in a bowl and dredge the chicken in the flour. In a large (12-inch) ovenproof pot such as Le Creuset, heat the oil. Add the chicken in three batches (don't crowd them!) and brown lightly over medium-high heat for 3 to 5 minutes on each side. Remove the chicken to a plate and continue until all the chicken is browned.

Add the whole garlic cloves, mushrooms, and thyme to the pot and cook over medium heat for 5 minutes, stirring occasionally. Add the sherry and cook for 1 minute, scraping up the brown bits. Add the minced garlic and cook for 2 more minutes. Add the wine, chicken stock, 1 tablespoon salt, and 1 teaspoon pepper and bring to a simmer. Add the chicken (large pieces first), cover, and place in the middle of the oven for 30 to 35 minutes, until the chicken is cooked through (about 165 degrees on an instant-read thermometer).

Remove the chicken to a bowl and discard the thyme. With a fork, mash together the butter and 1/4 cup flour and add it to the sauce. Simmer, stirring constantly, over medium heat for 5 minutes, until slightly thickened. Season to taste (it should be highly seasoned), put the chicken back in the sauce, and serve hot.


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4.6 64
Very delicious!!!! My family loved it!!!!! Thanks Ina!!!! item not reviewed by moderator and published
My husband and I are mushroom lovers and everything that we have tried of Ina's has been heavenly. This recipe lives up to her AMAZING expectations!!!! I make my husband rate new recipes 1-5 stars and he said this would deserve a 10! The sauce would be ridiculous on a dirty sock! We are convinced now that we love French food.....WHO KNEW?!?!?! I did make 1 alteration...... I added about 1/2 cup of shallots when I added the mushrooms and whole garlic cloves. item not reviewed by moderator and published
Made this recipe exactly as written and it was scrumptious. I think the sauce would be good with a lot of different meats. I could have eaten it with a spoon by itself it was so good. Make sure though that you use the mushrooms called for in the recipe. They don't get soggy and watery like button mushrooms (that I use a lot.) If I could change anything it would be to cook the chicken without the skin because when you're eating it you will want to discard the skin and it kind of gets in the way but I don't know how you could really brown the chicken without the skin... Anyway, the chicken was really really tender and succulent and I can't wait to make this again for company. item not reviewed by moderator and published
Made this dish with fresh spring porcini's. It tasted like eating in Paris. Very easy to make. Thank you Ina. item not reviewed by moderator and published
Since it was just my husband and me, I halved this recipe and it came out perfectly. I used just four chicken thighs, since that is what we had in the freezer, but otherwise followed the recipe exactly and it was delicious. Like all of Ina's recipes, it does call for a lot of salt. I personally like that but, if you do not, I would recommend scaling back on her recommendations slightly. Otherwise, perfection! item not reviewed by moderator and published
I saw this on TV and tried it for lunch. It didn't disappoint, really tasty. item not reviewed by moderator and published
This chicken is absolutely delicious! It has become one of our favorite family Sunday dinner recipes. It makes quite a bit, which is wonderful because the leftovers are delicious the next day. It is definitely suitable for a casual family dinner or as a fancier dinner for company. Mashed potatoes, parmesan mashed potatoes, rice or noodles are all great side dish choices for soaking up the delicious sauce. Love it! item not reviewed by moderator and published
Amazing. Perfect for company, or for a cozy fireside dinner for two. I used about 2 1/2 lbs chicken and same amounts called for for the rest of ingredients. Served over buttered good store bought egg noodles. Enough for two, plus leftovers for one the next day. Thank you, Ina, for your flawless cookbooks. They make the best gifts. item not reviewed by moderator and published
The sauce is to die for. Perfect for entertaining, served over buttered noodles. It is rich, so all that's needed on the side is a simple green salad. Thank you Ina for yet another winning recipe! item not reviewed by moderator and published
So tasty and very easy to make. My husband loved it too! Would definitely use this for company. item not reviewed by moderator and published

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