Chicken with Wild Mushrooms
From Barefoot Contessa, "Foolproof." Great for company over couscous or egg noodles.
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- 2 whole(s) chickens, cut into eighths
- 1/2 cup(s) olive oil
- 8 whole(s) garlic cloves
- 1 1/2 pound(s) assorted wild mushrooms (e.g. porcini, cremini) stems removed, 1 1/2" diced
- 8 sprig(s) fresh thyme tied together with string
- 1/4 cup(s) dry sherry
- 1 tablespoon(s) minced garlic (3 cloves)
- 2 cup(s) white wine
- 2 cup(s) chicken stock
- 3 tablespoon(s) unsalted butter at room temp
- 1. Preheat oven to 350.
- 2. Pat the chicken parts 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") ovenproof pot (a Dutch Oven would be best), heat the oil. Add the chicken in three batches (don't crowd!) and brown lightly over medium-high heat for 3-5 minutes on each side. Remove the chicken to a plate and continue until all the chicken is browned.
- 3. 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 one 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 30-35 minutes, until the chicken is cooked through (about 165 degrees on an instant-read thermometer).
- 4. Remove the chicken to a bowl and discard the thyme. With a fork, smash 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 - you will want to add salt and pepper as it should be highly seasoned. Put the chicken back in the sauce and serve hot.
This recipe is a personal recipe added by CKSchirmeier and has not been tested or endorsed by MyRecipes.
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Chicken with Wild Mushrooms Recipe at a Glance
- COURSE: Main Dishes