Chicken with Wild Mushrooms

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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!

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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!

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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 -

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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.

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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!!

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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!