Photo: Braised Chicken with Mushrooms Recipe
Ingredients
- 1 ounce dried porcini mushrooms
- 2 cups chicken stock
- Olive oil, for frying
- 4 pieces chicken leg quarters, bone-in, skin-on
- Kosher salt and freshly ground black pepper
- 1 pound cremini mushrooms, thinly sliced
- 2 onions, sliced
- 2 carrots, finely chopped
- 2 ribs celery, finely chopped
- 5 to 6 cloves garlic, thinly sliced
- A few sprigs thyme, leaves picked and finely chopped
- 2 large fresh bay leaves
- 1/2 to 3/4 cup Marsala or white wine
- 1/2 cup celery tops or flat-leaf parsley, chopped
For Serving:
- Quick-cooking polenta made to package directions, or crusty-style bake-off packaged bread such as ciabatta or, fresh crusty bread - pop in freezer if storing more than one night
Directions
Place the dried mushrooms, and stock in small pot over medium-high heat. Bring to low boil then reduce heat to low and reconstitute.
Heat a thin layer of olive oil, a couple of turns of the pan, in a large skillet with a tight-fitting lid or a Dutch oven, over medium-high heat. Pat the chicken pieces dry, and season liberally with salt and pepper. To avoid crowding the pan, brown 1/2 the chicken at a time, skin-side down, for 5 minutes, then turn the chicken and brown 3 to 4 minutes more.
Remove the browned chicken to a plate and add to the pan the sliced fresh mushrooms, browning the mushrooms for 10 to 15 minutes. Add the onion, carrot, celery, garlic, thyme, and bay leaves, salt, and pepper and stir 10 minutes more to soften.
Deglaze the pot with the Marsala. Add the chicken pieces back to the pot and arrange the vegetables and mushrooms on top. Remove the porcinis from the small pot, roughly chop, and add to chicken. Pour the porcini stock over the chicken, reserving the last couple of spoonfuls, as this is where any grit may have settled.
Cover and braise at a low simmer for 30 minutes over low heat. Cool and store for a make-ahead meal. Reheat over a medium flame, or in a preheated 325 degree F oven, and heat through 20 to 30 minutes. Serve with quick-cooking polenta or crusty bread, and garnish with chopped celery tops.
Serves: 4; Calories: 396; Total Fat: 20 grams; Saturated Fat: 4.5 grams; Protein: 32 grams; Total carbohydrates: 21 grams; Sugar: 8 grams; Fiber: 5 grams; Cholesterol: 98 milligrams; Sodium: 306 milligrams
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By PeteFarkas
on June 01, 2013
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Made this last night, and it was very good. I used the suggested marsala wine, which does have a lot of sweetness to it. It cooked out very well by the end, but for anyone who does not like a hint of sweetness with savory foods, I would go with plain white wine instead. To cut down slightly on the fat, I also removed the skin from the chicken first, then seared it to a nice golden brown for flavor. And i used a variety of freshly sliced shrooms - crimini, oyster, shiitake, and white - along with the dried porcinis. I didn't have any cornmeal on hand, so I went with mashed potatoes instead. If you're a fan of mushrooms, I highly recommend this dish. Very flavorful. The only adjustment I'll make next time (and I will make this again and again is to dissolve some cornstarch or flour in water and add it at the end to thicken up the sauce a bit, as it was just a little too thin for my liking.
By munch1mom
on June 12, 2012
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Just made this last night and YUM YUM!! I changed it up just a bit by using a mix of mushrooms that I had on hand, crimminis, white button, and dried chanterelle (that I reconstituted seperately in boiling water along with the dried porcinni that were reconstituted in the chicken broth.
I don't know what KSD1111 did wrong because I found this dish to be very flavorful and well worth the work.
By laregister
East Texas
on August 07, 2011
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Iknow what I'm having for dinner tonight! This entire episode includes lots of my favorites. Just love you, Rachael, you make everything look so easy, and am very comfortable with all of your recipes, including in your magazine. You've never disappointed me, or my husband. Thank you so much.
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