Chicken in Mushroom Sauce

Chicken With Mushroom Sauce

Chicken in Mushroom Sauce

Ingredients collide. People get crazy. Cooking and recipes become kaleidoscopic matter in my kitchen. And then, BOOM! The unexpected wins out. A recipe that is more than fantastic, it’s a classic. To be added to any cooking school curriculum. After days spent hunkering up and down the pages of Ina Garden’s cookbook collection (I have so many of them! Love Ina!) consider this recipe for Chicken with Mushroom Sauce your caterpillar-butterfly moment, a dish brimming with fresh ingredients, fall flavors, and conversation invitations over dinner. When cooking is this epicurious, why do we need to wake up?

Chicken with Mushroom Sauce

Adapted from Ina Garten’s Barefoot Contessa Foolproof

Serves 6

 

1 chicken (3½ lbs), cut into eights

All purpose-flour

½ cup extra virgin olive oil

8 garlic cloves

1 ½ lbs wild mushrooms (such as shitake, chanterelle, oyster, etc)

8 sprigs thyme

¼ cup sherry

2 cups white wine

2 cups chicken stock

3 tablespoons unsalted butter

Pre-heat the oven to 325˚F.

Pat the chicken dry with paper towels and sprinkle both sides with salt and pepper. Place ½ cup flour in a bowl and dredge the chicken in flour. In a large ovenproof (12-inches) pot such as Le Creuset or any other large pot, heat the oil. Add the chicken in tree batches (don’t crowd the pan) and brown them 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.

All the whole garlics, mushrooms, and thyme to the pot and cover 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, salt and 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.

 

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Countdown to the Rio Olympics!

Countdown to the Rio Olympics!

Xim Xim de Galinha

Chicken, Shrimp, Peanut and Cashew Stew

XimXim de Galinha

XimXim de Galinha

 Here is a dish prepared with ordinary ingredients and extraordinary results. The sauce is creamy from a mixture of ground nuts and coconut milk. You can prepare this recipe ahead of time as it re-heats very well, just make sure you hold the shrimp and cook them just before serving.

 

Xim Xim de Galinha

Chicken, Shrimp, Peanut and Cashew Stew

Serves 6 to 8

 

1 whole chicken (3 to 4 pounds), cut into 8 pieces with the skin on

3 cloves garlic, coarsely chopped

3 tablespoons fresh lime juice

½ pound medium shrimp, peeled and deveined, about 20 shrimp

4 tablespoons palm oil

½ cup unsalted peanuts, roasted

½ cup unsalted cashews, roasted

Kosher salt and freshly ground pepper

4 tablespoons extra virgin olive oil

1 medium onion, finely chopped, about 1 cup

2 scallions (white and green parts), chopped, about ¼ cup

4 plum tomatoes, peeled, seeded, and diced, about 1 ½ cups

1 tablespoon tomato paste

1 ½ cups coconut milk

1 ½ cups chicken stock

¼ teaspoon turmeric

1/8  teaspoon paprika

½ cup fresh chopped cilantro

 

  1. Place the chicken pieces in a medium bowl and add the garlic and lime juice. Massage the chicken, making sure the juice is well distributed. Cover the bowl with plastic wrap and allow the chicken to marinate at room temperature for 15 to 30 minutes while you prepare the other ingredients.
  2. In another bowl, place the shrimp and 2 tablespoons of the palm oil. Cover the bowl with plastic wrap and let it marinate for 15 minutes at room temperature. (If you are making the dish ahead of time, save the shrimp and marinade).
  3. Meanwhile, in the bowl of a food processor, grind the cashews and peanuts until they are finely ground, being careful that they do not release oil and become a paste like peanut butter. Transfer to a bowl and set aside.
  4. Remove the chicken from the marinade and wipe off any remaining garlic. Lightly pat the chicken dry with a paper towel and season with salt and pepper on both sides.
  5. Pour 2 tablespoons of olive oil in a large sauté pan, and cook the chicken pieces over medium heat, until they are lightly browned, about 3 minutes on each side. Make sure you do not crowd the pan to prevent sticking. If necessary, do it in batches and as you remove the chicken pieces, place them on a plate and cover them with foil or a lid to keep them warm and moist. You don’t want to cook the chicken entirely while browning. It will finish cooking while braising in the sauce.
  6. Add the remaining olive oil and cook the onion and scallions, stirring occasionally and scraping the brown bits off the bottom of the pan, until the onions are soft and tender, about 3 minutes.
  7. Add the tomatoes, tomato paste, and ground nuts and stir to blend well, about 1 minute.
  8. Add the coconut milk, chicken stock, turmeric, and paprika, and let the sauce come to a simmer.
  9. Lower the heat to its lowest setting, then add the chicken pieces and all the juices that have accumulated in the bowl. Cover and simmer until the chicken is cooked through; it should remain tender and moist, about 25 to 30 minutes. (Reserve the stew at this point if you want to serve it at a later date. Store it in a plastic container covered with a tight-fitting lid in the refrigerator for up to 2 days.)
  10. Meanwhile, remove the shrimp from the bowl and pat them dry. Season with salt and pepper on both sides.
  11. In a medium sized skillet, heat the remaining palm oil and cook the shrimp just until they start to turn orange, about 1 minute per side.
  12. Pour the shrimp and any remaining palm oil from the pan, right into the chicken stew, cover, and cook so the shrimp has a chance to braise with the chicken, about 3 to 4 minutes. At this point the mixture should look orange-red and the nuts will have thickened the stew but also made it slightly gritty. You want it to be just a little pasty from the nuts. If the stew is too thick, add another tablespoon or so of chicken stock.
  13. Adjust the seasoning with salt and pepper. Garnish with the cilantro.

 

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