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Chicken with Wild Mushrooms

Source of Recipe

From "Barefoot Contessa Foolproof" by Ina Garten


Recipe Introduction

"Chicken and mushrooms can be boring, but simmered on top of the stove with lots of garlic, sherry, and thyme, they can be delicious. I like this recipe because you can assemble it in advance and then just throw it in the oven before dinner. It creates its own savory sauce, which is wonderful spooned over couscous."

List of Ingredients

â—¦ 2 (3 ½- to 4-pound) chickens, cut in eighths
â—¦ Kosher salt and freshly ground black pepper
â—¦ All-purpose flour
â—¦ ½ cup good olive oil
â—¦ 8 whole garlic cloves
â—¦ 1 ½ pounds assorted wild mushrooms, such as porcini and cremini, stems removed and (1 ½-inch) diced
â—¦ 8 sprigs fresh thyme, tied with kitchen string
â—¦ ¼ cup dry sherry
â—¦ 1 tablespoon minced garlic (3 cloves)
â—¦ 2 cups white wine, such as Pinot Grigio
â—¦ 2 cups good chicken stock, preferably homemade
â—¦ 3 tablespoons unsalted butter, at room temperature


Recipe

Preheat the oven to 325 degrees.

Pat the chicken dry with paper towels and sprinkle both sides liberally with salt and pepper. Place ½ cup flour in a bowl and dredge the chicken in the flour. In a large (12-inch) ovenproof pot such as Le Creuset, heat the oil. Add the chicken in three batches (don't crowd them!) and brown lightly over medium-high heat for 3 to 5 minutes on each side. Remove the chicken to a plate and continue until all the chicken is browned.

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 1 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 to 35 minutes, until the chicken is cooked through (about 165 degrees on an instant-read thermometer).

Remove the chicken to a bowl and discard the thyme. With a fork, mash together the butter and ¼ cup flour and add it to the sauce. Simmer, stirring constantly, over medium heat for 5 minutes, until slightly thickened. Season to taste (it should be highly seasoned), put the chicken back in the sauce, and serve hot.

Serves 6




• Don't flour the chicken in advance; you want the skin to be dry so it browns.

• To make in advance, prepare the dish completely, allow to cool, and refrigerate the chicken in the sauce with the lid on the pot. To serve, reheat slowly over low heat until the chicken is heated through.