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 65
I just saw this episode, but I have to ask Ina -- why the sauce?  You served it with a salad on the plate? Did you mean it as more salad dressing? You need potatoes or pasta or even crusty bread for that wonderful sauce.  You usually are right on the mark, but this was just silly. item not reviewed by moderator and published
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
I love Ina Garten's recipes. I haven't made a bad one yet. My friend, who knows this, bought me her cookbook for my birthday. The first thing I made out of it was this recipe. It was outrageously good. So many flavors. It's an easy recipe and even if it was hard, it would be worth every bit of hard work. My husband loved it and I served it along side Ina's Wilted Spinach with Feta and toasted pine nuts recipe. Made for a very memorable meal. I used chicken thighs and baby bella mushrooms since that's all I had on hand! item not reviewed by moderator and published
Delicious! I used some dry wine to deglaze the pan but only used chicken stock for the sauce. Super yummy and my 2-year old loved it. It was such delicious comforting food. Ina never fails to deliver. item not reviewed by moderator and published
When I was back home visiting my family I made it and it was a great hit!! everyone loved it I had to use a small turkey roasting pan but still worked perfectly!! item not reviewed by moderator and published
This dish is absolutely perfect! I reduced the recipe because I was eating solo and all the ingredients came together beautifully. The sauce was so luscious, I found myself eating it with a spoon! It paired nicely with the salad featured on this episode. I can't believe how easy this dish was to make item not reviewed by moderator and published
This was the best chicken dish ever!! I had a friend over for dinner and he raved about it. I sent him home with enough for two more meals. What I loved about it most was that I could make it ahead and just heat it up. Just wonderful. item not reviewed by moderator and published
Wow!!! This is a winner chicken recipe, my husband is not a fan of chicken and said he would like to have it again!!! Thank you Ina for bringing Greta recipes to FN. I followed the recipe as written and salted again at the end absolutely delicious. item not reviewed by moderator and published
Another winning recipe from Ina Made it as it was written, no substitutions but I would follow the advice of other posters and watch the salt. This is true with many recipes posted on this site from various personalities. item not reviewed by moderator and published
I made this tonight and loved it! This will be going into my favorite list of recipes!!! item not reviewed by moderator and published
This is by far the best main dish I have ever made for company. I changed two things. First, I used skinless bone-in thighs since they are less expensive. Secondly, I used white button mushrooms for the same reason. Turned out fantastic. Everyone who tastes this always asks for the recipe. Thanks, Ina! Another great meal. item not reviewed by moderator and published
Made this recipe exactly as written, so it is a review of THIS recipe, not a review of a variation. It was absolutely delicious! Another Ina winner. There was plenty of sauce to go around if you chose rice or pasta as the side. And as usual, I salted as I went along. item not reviewed by moderator and published
I made the recipe exactly as written, my husband & son enjoyed it. I used two chicken breast (cut in half & 4 chicken thighs. The gravy is excellent! I don't think I used that 1 tbs of salt, I just tasted it as I went along. Will be making again soon since I have some much dry Sherry left over : item not reviewed by moderator and published
Love Ina's recipes! This was no exception! Used boneles chicken thighs because thats what was on sale! Was a hit with Jeff Mauro's Roasted Garlic Cheesy Grits and some roasted asparagus! item not reviewed by moderator and published
This recipe was a hit when I served it for dinner. An easy restaurant quality meal at home! What I love most about Ina's recipes are most of the ingredients I have on hand. I only have to buy a few things and they don't cost a fortune. item not reviewed by moderator and published
O-M-G Yummm! This was amazing. item not reviewed by moderator and published
Made sauce as is and was great ( less salt. Was hoping it would have the brown demi glaze look as it did in the book but it was more blonde like the photo above. Any thoughts or suggestions about how to get the darker shinier look in foolproof book photo? Served over Ina's Parmesan Polenta with Ina's Roasted Brussel Sprouts-great. Guests loved. item not reviewed by moderator and published
Made this last week for my husband, who usually cringes when chicken is what's for dinner. He absolutely raved about it! Easy and impressive. Serve this dish to guests, and they'll think you're a fabulous cook! Ina has never steered me wrong, yet. item not reviewed by moderator and published
Will definitely make it again. I used some dried mushrooms and button, this is what I had on hand. Great for company. I served it with noodles. Even leftovers reheated well with same great flavor. item not reviewed by moderator and published
Wonderful recipe! Husband loved, loved, loved it! Definitely will make it for friends. item not reviewed by moderator and published
Excellent recipe. Used 6 boneless, skinless chicken thighs rather than whole chickens. Turned out perfect! Thickening the sauce using butter and flour worked just right. This would also be a good recipe for company. Husband raved about it the first night and even loved the leftovers! item not reviewed by moderator and published
Used 1 chicken, dried thyme, 1.5 lbs of baby bella mushrooms cut into large chunks -- so they wouldn't cook down to nothing -- but halved the sauce and there was still PLENTY. To thicken, I used a few Tbs of the cooking liquid, 2 Tbs flour and 1 Tbs butter. Leftovers would be great w some veggies and a puff pastry crust added to turn it into chicken pot pie. item not reviewed by moderator and published
After viewing this episode twice, and watching Ina unwrap only one chicken and ordering 3/4 # of mushrooms, I knew this was a doubled recipe. BTW-that includes the 1 Tbsp. of salt in the instructions. Use only 1 1/2 Tsp. if you cut the recipe. Five Tbsp.of oil is enough to brown 1 chicken as the skin will yield extra fat into the pan.The beurre manie she uses at the end to thicken the sauce is a simple way of adding a rich flavor without the getting lumps but as with anything-- corn starch, plain flour-whatever- you must bring the liquid up to a boil for a minute or two after you add it or the thickening agent won't do anything. Sorry-Cordon Bleu training popping out. Who says chicken has to be boring? This was so easy but elegant. Served it with wild rice and roasted asparagus. item not reviewed by moderator and published
This was so yummy! I made it too salty, so next time I will be sure to cut back on the salt. The kids liked too, which was a bonus. Ina was right on too when she said the flavors got better. It was even better two days later for left-overs (still too salty! item not reviewed by moderator and published
Excellent!! I did not have sherry and I cut the recipe in half, best flavor and easy and fast. I also cut the oil back. item not reviewed by moderator and published
Smashing! My sinful modifications: Truffle salt on the chicken (thanks eyesoftexas, a heavy handed drizzle of truffle oil prior to the oven step, thinly sliced fennel added with the wild mushrooms. My "Jeffrey" falls more and more in love with Ina each time I try a new Ina dish. item not reviewed by moderator and published
Had this for dinner tonight...delish! Thanks Ina for another great recipe. I used one whole chicken plus 2 additional thighs, 2 additional legs and 2 more wings and all five of us enjoyed it...finger lick'n good :-. I did cut down on the oil and seasoned with salt to taste. Next time I will use one cup of stock as this does make a lot. item not reviewed by moderator and published
Thanks to the previous posters, I only used 1 cup of the chicken stock, and the sauce thickened quite nicely. We are somewhat fat conscious , so I only used 1/4 cup of olive oil to brown the chicken, and it was just fine. I also skipped the butter to make the roux. Instead, I added about a 1/2 cup of the liquid from the pot to the 1/4 cup flour in a small bowl, mashing that together, and adding enough more liquid until it was a thick liquid. Then added back to the pot, and added the chicken. After simmering for about 20 minutes, the sauce was just right. item not reviewed by moderator and published
This was very good, but I had trouble getting my sauce to thicken. I halved the recipe and followed exactly. Anyone else have this issue? item not reviewed by moderator and published
Very yummy! I halved the entire recipe, but followed it to aT, well I have to say I used a teaspoon of salt NOT a tablespoon. I find she uses a lot of salt usually. I did leave it in the oven maybe a whole hour instead of half an hour. Wanted the chicken to fall off the bone which it did! It tasted similar to chicken marsala minus the marsala. Will definitely make again! item not reviewed by moderator and published
Wonderful recipe! Although I didn't use 2 chickens as stated in the recipe, I did make the entire sauce. We loved it! No oily problem--cut down a bit on the oil initially (especially if using only 1 chicken and also cut down on the total salt listed. Can use the remaining sauce on almost anything--leftover chicken, meatloaf, even steak. Try it, you'll like it! item not reviewed by moderator and published
Saw the show on Monday, thought it looked really good so made it for dinner last night. There are only two of us so I only used six chicken thighs, but made all of the sauce as we love sauces. That was the only change I made. Both my huband and I thought it was great - tasty and worthy of a company dinner. My husband talked about it all night long - this is a genuine keeper - item not reviewed by moderator and published
I actually made this recipe from my new Ina Garten cookbook a week before seeing her make it on the show. I made it for dinner guests. Loved it. I had a portion of the breast and it was not tough at all. I recommend using good quality chicken. Our friends, who usually don't have seconds, had seconds. The cookbook recipe makes twice the amount of sauce, but otherwise is the same. I did all the prep work prior to my company arriving. As soon as they came, I put it in the oven. That gave us time to talk and enjoy appetizers and wine. It wasn't difficult and tasted great. item not reviewed by moderator and published
Ina, I've made well over one hundred of your recipes. While they all receive ample praise, the people I made this for went nuts!! Two of them said it was one of the best dinners they had ever had and these friends are 'foodies' to be sure. Keep up the great work.. you really make me look good in the kitchen!! item not reviewed by moderator and published
Loved it but granted I only used about 1/4 cup of olive oil because 1/2 cup just sounded like too much....and from the reviews it seems as if my instincts were correct! My grocery store didn't have wild mushrooms so I used button and baby bellas, which were great. I don't understand the reviews that say this had no depth of flavor....did they not use the sherry, good wine, or fresh thyme? I thought the flavor was fantastic. I used some truffle salt on the chicken and I bet that didn't hurt! item not reviewed by moderator and published
this was THE BEST dinner I have ever cooked in 41 years of marriage! EVERYBODY loved it!! From my husband, to son in law, to kids and especially ME! I added small amount of shitake mushrooms, my favorite, n the aroma in my apt, down the hall was intoxicating! I served it with yukon mashed potatoes,and used the sauce for gravy on top....."now how bad can that be?" the sting beans were yummy! and the salad dressing was creamy and light.....I replace the unhealthy raw egg with mayo...it was a perfect night! we also enjoyed the remainder of the white pino at dinner!.....Finally a GREAT receipt from INA again...... item not reviewed by moderator and published
Delicious, but next time I will take the skin off the chicken before I begin. item not reviewed by moderator and published
This was so delicious! Didn't have sherry and used dried thyme as oppose to fresh, but this recipe was easy to make and was very tasty. Will definitely make it again! item not reviewed by moderator and published
Nothing special. Flouring the chicken made for lousy skin texture and the overall flavor was bland. Threw the recipe in the trash. Sorry Ina. Not your best recipe. item not reviewed by moderator and published
i was watching Ina's show when she vacationed in Napa where she cooked this for her and her Jeffrey. Looked good, had most of the ingredients in the fridge and decided to do my own. I didn't have any thyme but I added a little copped onion. I used a good wine and no chicken stock. It still turned out great and I would serve it again. item not reviewed by moderator and published
Awesome chicken dish. Who would complain about leftovers? I bought thighs and drumsticks, a breast would probably just dry out. I wish I had not added as much salt because it did not need it. I saved some of the sauce in the freezer because I think it would be good on top of a steak and there was plenty to go around. Excellent! item not reviewed by moderator and published
absolutely awesome! I did cut down on the amount of salt from a tablespoon to a teaspoon and it was plenty. Also, removed all but just enough of the oil to sautee the mushrooms and mine was not oily at all as some of the other reviews have stated. My husband stated this is his new favorite chicken dish. Since it made so much gravy, I plan to place over brown rice next time. item not reviewed by moderator and published
I watched Ina's show and went to print out the internet recipe. Interesting how nobody mentioned that the internet recipe ingredients were double than what Ina cooked in her show? Did all these people who gave a review REALLY make this recipe? Well, I did. I halved everything as my husband and I cannot eat one whole chicken in a sitting, let alone two. I've fried chicken before and know less oil is required. I sauteed the butter and flour in a saucepan first before adding to sauce and also snuck in a tablespoon of bacon fat. This recipe is delicious and is definitely an easy quick go-to one to impress guests. item not reviewed by moderator and published
Apparently the non-vegetarian wanted to use this forum as a way to boast about his own recipes. That is NOT what this review space is for. Followed recipe except for the amount of oil. It was very good. item not reviewed by moderator and published
I just made this for dinner (with the green beans from the same episode. I followed the recipe exactly, and it was perfect. It was simple and absolutely delicious. My husband is raving about it. I will definitely make this again. item not reviewed by moderator and published
Just made this for dinner. It was awesome. I did cut the olive oil in half. Also, didn't realize until last minute that I had no fresh thyme. I just used 3 tsp dried thyme. Excellent dish! Will definitely make again. item not reviewed by moderator and published
Well, I'm still wondering what to say about this recipe. Had to do the prep work ahead of time but that's no big deal. Oh, and I used chicken thighs since it seems that white meat gets a little tough after this type of cooking. All in all I thought it was pretty darned good but didn't blow me away. What I really like about everyone that reviews is that a vegetarian is versatile enough to adapt to a recipe and still give it a 5 star rating. item not reviewed by moderator and published
I have never been disappointed by an Ina Garten recipe -- until now. This dish was fine, but nothing special at all. No one complained, but no one had seconds. Not a keeper for my family. item not reviewed by moderator and published
Good recipe; be careful of the salt. Ina always does ar good job. I hate making changes, but why no parsley? Too white without it. item not reviewed by moderator and published
Delicious chicken dinner. My husband even went back for seconds. I made it exactly as the recipe called for. Next time, I will use less oil, but the olive oil was not overwhelming. The sherry and wine added nice flavor. item not reviewed by moderator and published
Really???? Someone writes a review on a chicken dish and leaves out the chicken and then rates it? Please, that is not at all helpful. This dish was good if you follow the recipe. Basic chicken and mushroom dish but overall tasty. item not reviewed by moderator and published
As the recipe is written, there is little depth of flavor to this dish. The wine, thyme, garlic,salt and pepper offer little to counter the volume of broth and the water that the mushrooms exude. Disappointing. Not at all reminiscent Coq au Vin. In my view, this is the first time Ina has struck out. item not reviewed by moderator and published
I'm not a vegetarian but am not one to eat much meat or fish. Just don't like them. This recipe was wonderful! I left out the chicken and simply made the mushroooms and sauce and put potato in to bake in the sauce. It was so delicious! Along with this I baked a fresh beet. The difference between the slightly bitter taste of the sauce and the wonderful sweet taste of the roasted beet was a delight. Of course I had a green salad with shavings of Parmasian and a lemon and olive oil dressing and the tanginess of the lemon was just another joy. It was such a wonderful taste treat...not a lot of the lemon but just enough. I will make this again for sure! item not reviewed by moderator and published
Another delicious chicken dish which I've made twice since obtaining Ina's new cookbook. I didn't use as much oil but did put in a small pat butter in order to sauté the chicken. Our family loved the flavors with the thyme, however, on the 2nd time since I didn't have any thyme I substituted fresh tarragon...also delicious. Both times I served the dish with the green bean gremolata. Hope all you Ina lovers try this chicken recipe. item not reviewed by moderator and published
I prepared this recipe. I removed all but 1T of the oil after browning the chicken and lowered the heat while cooking the garlic and mushrooms so that the garlic would not burn plus I added a couple tablespoons of stock. I made no other changes, the recipe turned out delicious. It is reminiscent of Coq Au Vin, but with white wine. item not reviewed by moderator and published
I tried this recipe last night it was horrible. I followed the recipe exactly as written. All I could taste is olive oil. If I ever decide to attempt it again I will remove the oil after browning the chicken. I ended up throwing it out. I honestly debated for some time whether I should drain the oil and I read the recipe several times to make sure I wasn't missing the step. Since it did not say to pour off the oil I continued. An expensive and wasteful mistake. item not reviewed by moderator and published

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