Chicken with Wild Mushrooms

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O-M-G Yummm! This was amazing.

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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.

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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.

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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.

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Wonderful recipe! Husband loved, loved, loved it! Definitely will make it for friends.

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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!

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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.

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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.

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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!

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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.