Bistro Style Chicken With Wild Mushrooms And Madeira Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CHICKEN WITH WILD MUSHROOMS



Chicken with Wild Mushrooms image

Provided by Ina Garten

Categories     main-dish

Time 1h50m

Yield 6 servings

Number Of Ingredients 12

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

Steps:

  • Preheat the oven to 325 degrees.
  • Pat the chicken 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-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 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 (it should be highly seasoned), put the chicken back in the sauce, and serve hot.

CHICKEN MADEIRA



Chicken Madeira image

Juicy chicken is smothered in a rich mushroom sauce, which gets its depth of flavor from combining beef broth and sweet Madeira wine. Easy enough for a weeknight dinner, but elegant enough to serve for a dinner party!

Provided by Kim's Cooking Now

Categories     Meat and Poultry Recipes     Chicken

Time 1h

Yield 10

Number Of Ingredients 16

3 pounds chicken tenders
½ cup flour
1 teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon paprika
4 tablespoons butter
4 tablespoons olive oil
2 (8 ounce) packages white mushrooms, sliced
⅓ cup chopped shallots
3 cloves garlic, minced
2 ½ cups water
2 ½ teaspoons roasted beef base (such as Better then Bouillon®)
2 ½ cups Madeira wine
½ tablespoon cornstarch
1 tablespoon water
2 tablespoons chopped fresh parsley

Steps:

  • Place chicken tenders between 2 pieces of plastic wrap and pound with a meat tenderizer to flatten slightly.
  • Mix together the flour, salt, pepper, and paprika in a shallow bowl. Coat chicken pieces in flour mixture and set aside on a sheet pan until all pieces have been coated.
  • Melt 2 tablespoons butter and 2 tablespoons olive oil in a large skillet over medium heat. Place half of the chicken in the pan and cook until browned, about 5 minutes per side. Remove chicken to a sheet pan. Heat the remaining butter and oil in the pan, and repeat with the remaining chicken pieces. Set chicken aside.
  • Combine mushrooms and shallots in the same skillet and cook until the mushrooms release their juices, about 5 minutes. Add garlic and cook for 1 more minute. Transfer mixture to a bowl and set aside.
  • Bring 2 1/2 cups water to a boil in the same skillet and whisk in beef base until dissolved. Add Madeira wine, bring to a boil, and cook until mixture has reduced by about 1/3. Return mushrooms, shallots, and garlic to the skillet and let simmer.
  • Mix cornstarch and cold water together in a small bowl. Add to the skillet and boil until sauce thickens slightly, at least 1 minute.
  • Return chicken to skillet, reduce heat to low, and cook until chicken is no longer pink in the center and the juices run clear, 7 to 10 minutes more. Remove from heat, sprinkle with parsley, and serve.

Nutrition Facts : Calories 392.6 calories, Carbohydrate 16.4 g, Cholesterol 95.2 mg, Fat 14.5 g, Fiber 0.8 g, Protein 32.9 g, SaturatedFat 4.9 g, Sodium 348.2 mg, Sugar 5.5 g

MADEIRA CHICKEN WITH MUSHROOMS



Madeira Chicken With Mushrooms image

This is really good and so easy to prepare. Serve with roasted potatoes and asparagus. This recipe can be prepared in teh morning and reheated at meal time.

Provided by Sageca

Categories     Chicken Breast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

2 boneless skinless chicken breast halves
1/2 cup skim milk
1 tablespoon cornstarch
1/4 teaspoon dried sage, crushed
1/4 teaspoon salt
1/8 teaspoon pepper
1 teaspoon vegetable oil
2 teaspoons butter
1/4 cup water
1 cup sliced mushrooms
1/4 cup madeira wine or 1/4 cup dry sherry
chopped chives, garnish

Steps:

  • Rinse chicken; pat dry.
  • Combine milk, cornstarch, sage, salt and pepper. Set aside.
  • In a large nonstick skillet or wok, cook chicken in hot oil over medium-high heat for about 5 to 6 minutes for the first side and about 2 to 3 minutes for the second side, until no longer pink.
  • Remove from skillet; keep warm.
  • In the skillet add water and butter. Heat the mixture till boiling.
  • Add the sliced mushrooms. Cook and stir mushrooms 2 minutes or till tender and heated through.
  • Stir the milk mixture and add it to skillet.Cook and stir till thickened and bubbly. Cook and stir about 2 minutes more (to reduce a bit).
  • Add the wine and heat, to burn off the alcohol and to cook sauce to desired consistency.
  • Transfer chicken to a warmed serving platter; spoon sauce on top.Sprinkle with chives.
  • Serve with steamed baby carrots and an aromatic rice.

BISTRO-STYLE CHICKEN WITH WILD MUSHROOMS AND MADEIRA



Bistro-Style Chicken With Wild Mushrooms and Madeira image

David Rosengarten made an appearance in one issue of Cooking Light and this was one of his recipes. It's impressive enough to serve for company and easy enough to serve on a weeknight.

Provided by greysangel

Categories     One Dish Meal

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 12

8 boneless skinless chicken thighs (about 1 1/2 pounds)
1/2 teaspoon salt, divided
1/2 teaspoon pepper, divided
1/8 teaspoon grated fresh nutmeg
cooking spray
2 lbs red potatoes, halved
1/2 cup 1% low-fat milk
2 tablespoons butter, divided
8 ounces sliced mushrooms, such as cremini, shiitake, oyster, and button
1 cup reduced-sodium fat-free chicken broth
1/2 cup madeira wine or 1/2 cup dry sherry
1/4 cup chopped fresh parsley

Steps:

  • Preheat oven to 350°.
  • Sprinkle chicken evenly with 1/4 teaspoon salt, 1/4 teaspoon pepper, and grated nutmeg. Place chicken in a shallow roasting pan coated with cooking spray; cover with foil. Bake chicken, covered, at 350° for 30 minutes. Turn chicken over; bake, uncovered, an additional 30 minutes or until chicken is done. Remove chicken to a serving platter, reserving 1 tablespoon of pan drippings. Keep chicken warm.
  • Place potatoes in a medium saucepan; cover with water. Bring to a boil; cook 15 minutes or until very tender. Drain. Return potatoes to pan; add milk, 1 tablespoon butter, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper; mash with a potato masher to desired consistency.
  • Heat reserved pan drippings in a large skillet over medium heat. Add mushrooms to pan; cook 3 minutes or until moisture evaporates, stirring constantly. Stir in broth and wine, scraping pan to loosen browned bits; cook 5 minutes, stirring frequently. Remove from heat; stir in remaining 1 tablespoon butter. Drizzle gravy over chicken; sprinkle with parsley. Serve with potatoes.

Nutrition Facts : Calories 431, Fat 12, SaturatedFat 5.3, Cholesterol 131.3, Sodium 483.8, Carbohydrate 40.7, Fiber 4.6, Sugar 5.1, Protein 34.4

More about "bistro style chicken with wild mushrooms and madeira recipes"

CHICKEN MADEIRA WITH ASPARAGUS AND MUSHROOMS
chicken-madeira-with-asparagus-and-mushrooms image
Arrange the cooked chicken fillets on a baking pan. Cross two asparagus spears over each fillet, then cover each with a slice of mozzarella cheese. Broil fillets for 3 - 4 minutes or until light brown spots begin to appear on the cheese. To …
From faxo.com
See details


BISTRO-STYLE CHICKEN WITH WILD MUSHROOMS & MADEIRA WINE
2015-01-26 Turn over and bake uncovered for an additional 20 mins or until chicken is 165 degrees. Meanwhile, place potatoes in a suacepan and cover with water. Bring to a boil and …
From bigoven.com
Cuisine Not Set
Total Time 45 mins
Category Main Dish
Calories 1738 per serving
See details


CHICKEN BREAST WITH MORELS, MADEIRA CREAM AND PILAF RICE - WILD …
2019-05-02 What a great days urban Mushroom hunting on Sunday.. I yielded 30+ Morel Mushrooms with a good proportion of them of a good size. The Morel mushroom is an …
From wildfoodie.co.uk
See details


BARTOLOTTA'S LAKE PARK BISTRO WILD MUSHROOM SOUP
Cook until mushrooms and onion are lightly browned. Add potato and leek and cook until potato softens, 3 to 4 minutes. Add flour and thyme. Cook 1 to 2 minutes over medium heat. Add …
From cdkitchen.com
See details


MADEIRA CHICKEN MUSHROOMS RECIPE - FOOD NEWS
1 lb. wild and/or cultivated mushrooms, sliced. 1/2 cup Madeira or dry sherry. 1 1/2 Tbs. Worcestershire sauce. 1 1/2 Tbs. chopped fresh thyme. Season the chicken generously on …
From foodnewsnews.com
See details


CHICKEN WITH MUSHROOM MADEIRA SAUCE - RECIPE GIRLL
2021-12-24 In the same pan, combine the butter, onion, mushrooms, and thyme and cook over medium heat, stirring occasionally, 5 minutes. Add the Madeira wine and cook until almost all …
From recipegirl.com
See details


CHICKEN WITH MUSHROOMS IN A MADEIRA SAUCE | DINNER RECIPES
2019-08-02 Stir in the Madeira and simmer for a couple of minutes. Add the cream and simmer for a few more minutes, until heated through and thickened a little. Turn off the heat and leave …
From goodto.com
See details


CHICKEN AND MUSHROOM IN MADEIRA SAUCE - HONEST COOKING
2018-01-22 When hot, add the chicken. Cook for about 6 minutes on each side. Once browned and cooked through, remove to a plate. Add the butter to the same skillet. Reduce the heat …
From honestcooking.com
See details


BISTRO-STYLE CHICKEN WITH WILD MUSHROOMS AND MADEIRA
Recipe Instructions. Preheat oven to 350 degrees. Sprinkle chicken evenly with 1/4 teaspoon salt, 1/4 teaspoon pepper, and grated nutmeg. Place chicken in a shallow roasting pan …
From cookingindex.com
See details


BISTRO-STYLE CHICKEN WITH WILD MUSHROOMS AND MADEIRA RECIPE | EAT …
Save this Bistro-style chicken with wild mushrooms and Madeira recipe and more from Cooking Light Annual Recipes 2006 to your own online collection at EatYourBooks.com. …
From eatyourbooks.com
See details


BISTRO STYLE CHICKEN WITH WILD MUSHROOMS AND MADEIRA …
Steps: Rinse chicken; pat dry. Combine milk, cornstarch, sage, salt and pepper. Set aside. In a large nonstick skillet or wok, cook chicken in hot oil over medium-high heat for about 5 to 6 …
From tfrecipes.com
See details


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #time-to-make     #course     #main-ingredient     #preparation     #occasion     #main-dish     #poultry     #dinner-party     #romantic     #chicken     #one-dish-meal     #comfort-food     #meat     #chicken-thighs-legs     #taste-mood     #savory     #4-hours-or-less

Related Search