Chicken with Wild Mushrooms

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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.

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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.

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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.

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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.

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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?

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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!