Braised Chicken With Mushrooms Recipes

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BRAISED CHICKEN WITH MUSHROOMS



Braised Chicken with Mushrooms image

Browning the chicken seals in the juices and keeps the inside moist and flavorful. Serve this over our Oven-Baked Creamy Polenta.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 55m

Number Of Ingredients 8

4 boneless, skinless chicken breasts (6 ounces each)
Coarse salt and ground pepper
2 tablespoons olive oil
1 pound white mushrooms, wiped clean and sliced 1/2-inch-thick
4 garlic cloves, halved
1/2 cup dry white wine (optional)
1 3/4 cups reduced-sodium chicken broth
2 tablespoons chopped fresh flat-leaf parsley, plus more for garnish

Steps:

  • Season chicken with salt and pepper. In a large skillet, heat 1 tablespoon oil over high. Add chicken, and cook until light golden brown, 2 to 3 minutes per side. Transfer to a plate; set aside.
  • Add remaining tablespoon oil to skillet. Add mushrooms and garlic, and season with salt. Cover; and cook over medium heat until mushrooms release their juices, 2 to 3 minutes. Remove lid. Cook over high heat, stirring occasionally, until mushrooms are golden, 4 to 5 minutes.
  • Add wine, and cook, stirring, until evaporated, about 1 minute. Add broth and parsley, cook over medium-high heat until mushrooms are tender and liquid is reduced, 8 to 10 minutes.
  • Return chicken to skillet. Cover, reduce heat to low, and simmer until chicken is cooked through, 10 to 12 minutes. Serve chicken topped with mushrooms, and drizzled with cooking liquid. Garnish with chopped parsley.

Nutrition Facts : Calories 294 g, Fat 10 g, Protein 43 g

BRAISED CHICKEN THIGHS WITH BUTTON MUSHROOMS



Braised Chicken Thighs with Button Mushrooms image

Provided by Food Network

Categories     main-dish

Time 1h25m

Yield 4 to 6 servings

Number Of Ingredients 23

1 tablespoon olive oil
6 chicken thighs
1 tablespoon Essence, recipe follows
1/2 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons butter
16 ounces button mushrooms, thinly sliced
1 cup sliced yellow onion
1 tablespoon minced garlic
2 tablespoons all-purpose flour
2 tablespoons tomato paste
2 cups dark chicken stock
2 tablespoons coarsely chopped fresh rosemary leaves
4 cups steamed white rice
2 tablespoons chopped fresh parsley leaves
2 1/2 tablespoons paprika
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
2 tablespoons salt
2 tablespoons garlic powder

Steps:

  • Set a 10-inch, straight-sided saute pan over medium-high heat and add the oil. Season the chicken thighs with the Essence, salt and pepper. Place the chicken, skin side down in the pan and sear until golden brown, about 3 to 4 minutes. Turn the chicken over and sear on the second side for another 3 to 4 minutes. Remove the chicken from the pan and add the butter and mushrooms. Saute the mushrooms, stirring occasionally, until browned and most of the liquid has evaporated, about 4 to 5 minutes. Add the onions and garlic to the pan and saute for 3 to 4 minutes. Sprinkle the flour into the pan and cook, stirring often to make a light brown roux, about 4 to 5 minutes. Add the tomato paste, stock and rosemary to the pan, bring to a boil and reduce to a simmer. Return the chicken to the pan, skin side down and cook the chicken for 30 minutes. Turn the chicken over and cook until the meat is very tender, about 30 minutes. Serve the chicken over rice and garnish with the chopped parsley.
  • Combine all ingredients thoroughly.
  • Recipe from "New New Orleans Cooking," by Emeril Lagasse and Jessie Tirsch. Published by William Morrow, 1993.

BRAISED CHICKEN WITH MUSHROOMS, ALMONDS AND SAUTEED HARICOTS VERTS



Braised Chicken with Mushrooms, Almonds and Sauteed Haricots Verts image

Provided by Anne Burrell

Categories     main-dish

Time 1h45m

Yield 4 servings

Number Of Ingredients 21

1 cup dried porcini mushrooms
Extra-virgin olive oil
8 chicken thighs
Kosher salt
8 ounces pancetta, cut into 1/2-inch dice
2 large onions, julienned
Pinch crushed red pepper flakes
4 cloves garlic, smashed
2 pounds assorted mushrooms (shiitake, oyster or cremini), cleaned and sliced
2 cups dry white wine
4 to 6 cups chicken stock
1 bundle thyme
4 bay leaves
1/2 cup whole blanched almonds, toasted
Sauteed Haricots Verts, recipe follows
Chopped chives, for garnish
Kosher salt
1/2 pound haricots verts (baby string beans), stem-ends removed
Extra-virgin olive oil
2 cloves garlic, smashed
Pinch crushed red pepper flakes

Steps:

  • Cover the dried porcinis with 2 cups hot water and allow to sit for 30 minutes to reconstitute. Remove from the liquid with a slotted spoon before using.
  • Coat a large, wide, deep pan with olive oil and bring to a high heat. Pat the chicken skin dry with paper towels and season generously with salt. Add the chicken, skin side down, to the pan¿you should hear a big sizzle as the thighs hit the pan. Do not try to move the chicken; the skin will stick itself to the bottom of the pan and will unstick itself when it is ready. If the pan is smoking excessively, turn the burner down and continue cooking. When the skin is brown and crispy, turn the chicken over and brown it on the other side. Remove the chicken from the pan and reserve.
  • Lower the heat if you have not already done so and ditch most of the excess fat from the pan. Add the pancetta, and brown. When the pancetta has started to get brown and crispy, add the onions. Sprinkle with salt and crushed red pepper, and sweat over medium heat for 7 to 8 minutes. Add the garlic and cook for another 1 to 2 minutes. Add the assorted mushrooms, including the porcinis, season with salt and saute until they release their juices, 3 to 4 minutes. Add the white wine and reduce by half. Return the chicken to the pan. Add the chicken stock to almost cover the chicken. Add the thyme and bay leaves. Bring to a boil and reduce to a simmer. Simmer the chicken for 30 to 35 minutes, adding more chicken stock if needed.
  • While the chicken is cooking, puree the almonds in a food processor. With the motor running, drizzle in a little olive oil to make a loose paste. Season with salt and reserve.
  • Once the chicken has cooked for 30 to 35 minutes, remove it from the pan and reserve. Taste the sauce for seasoning and stir in the almond puree. Bring to a boil and reduce to a simmer to thicken the sauce if needed; the almond puree will help to thicken the sauce and will make it very rich.
  • Serve the chicken over sauteed haricots verts. Spoon the mushroom-almond sauce over the top and garnish with chopped chives.
  • Bring a large pot of well-salted water to a boil. Set up a bowl of well-salted ice water for shocking.
  • Add the haricots verts to the boiling water and cook until tender but still toothsome, 5 to 7 minutes. Remove from the boiling water and immediately plunge into the salted ice water. Once the beans are cool, remove them from the water and set aside until ready to use.
  • Coat a large saute pan with olive oil. Add the garlic and the crushed red pepper and bring to a medium-high heat. When the garlic has become golden and very aromatic, remove and discard it¿it has fulfilled its garlic destiny. Add the beans to the pan and saute until hot and coated with oil. Season with salt and serve right away.

BRAISED CHICKEN WITH MUSHROOMS



Braised Chicken with Mushrooms image

Provided by Rachael Ray : Food Network

Time 3h10m

Yield 4 servings

Number Of Ingredients 14

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

Steps:

  • 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.
  • 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.

Nutrition Facts : Calories 396 calorie, Fat 20 grams, SaturatedFat 4.5 grams, Cholesterol 98 milligrams, Sodium 306 milligrams, Carbohydrate 21 grams, Fiber 5 grams, Protein 32 grams, Sugar 8 grams

BRAISED CHICKEN WITH MUSHROOMS AND ALMONDS



Braised Chicken with Mushrooms and Almonds image

Provided by Anne Burrell

Categories     main-dish

Time 2h25m

Yield 4 to 6 servings

Number Of Ingredients 20

Extra-virgin olive oil
8 chicken thighs
Kosher salt
1/2 pound pancetta, cut into 1/2-inch dice
2 large onions, julienned
Pinch crushed red pepper flakes
4 cloves garlic, smashed
2 pounds assorted mushrooms, such as shiitake, oyster or cremini, cleaned and sliced
2 cups dry white wine
4 to 6 cups chicken stock
1 bundle thyme
4 bay leaves
1/2 cup whole blanched almonds, toasted
Sauteed Haricots Verts, recipe follows
Chopped chives, for garnish
1/2 pound haricots verts (baby string beans), stem ends removed
Extra-virgin olive oil
2 garlic cloves, smashed
Pinch crushed red pepper flakes
Kosher salt

Steps:

  • Coat a large, wide, deep pan with olive oil and bring to a high heat. Pat the chicken skin dry with paper towels and season generously with salt. Add chicken skin side down to the pan. You should hear a big sizzle as the thighs hit the pan. Do not try to move the chicken, the skin will stick itself to the bottom of the pan and will unstick itself when it is ready. If the pan is smoking excessively turn the burner down and continue to cook. When the skin is brown and crispy, turn the chicken over and brown it on the other side. Remove the chicken from the pan and reserve.
  • Lower the heat if you have not already done so and ditch most of the excess fat. Add the pancetta and brown. When the pancetta has started to get brown and crispy add the onions. Season with salt and crushed red pepper and sweat over medium heat for 7 to 8 minutes. Add the garlic and cook for another 1 to 2 minutes. Add the mushrooms, season with salt and saute for 3 to 4 minutes or until they release their juices. Add the wine and reduce by half. Return the chicken to the pan. Add chicken stock to almost cover the chicken. Add the thyme and bay leaves. Bring to a boil and reduce to a simmer. Simmer the chicken for 30 to 35 minutes. Add more chicken stock, if needed.
  • While the chicken is cooking puree the almonds in the food processor. Drizzle in a little olive oil while the machine is running to make this a loose paste. Season with salt and reserve.
  • Once the chicken has cooked for 30 to 35 minutes, remove it from the pan and reserve. Taste the sauce for seasoning and stir in the almond puree. Bring to a boil and reduce to a simmer to thicken the sauce, if needed. The almond puree will help to thicken the sauce and to make it very rich.
  • Serve the chicken over Sauteed Haricots Verts or your favorite green vegetable. Spoon the mushroom almond sauce over and garnish with chopped chives.
  • Bring a large pot of well salted water to a boil. Set up a bowl of well salted ice water for shocking.
  • Add the beans to the boiling water and cook until the beans are tender but still toothsome about 5 to 7 minutes. Remove from the boiling water and place immediately into the salted ice water. Once the beans are cool, remove them from the water and set aside until ready to use.
  • Coat a large saute pan with olive oil. Add the garlic and the crushed red pepper and bring to a medium-high heat. When the garlic has become golden and very aromatic, remove it and discard. It has fulfilled its garlic destiny. Add the beans to the pan and saute until they are hot and coated with oil. Season with salt and serve right away.
  • Yield: 4 servings
  • Prep time: 10 minutes
  • Cook time: 10 minutes

BRAISED CHICKEN WITH MUSHROOMS



Braised Chicken with Mushrooms image

Make and share this Braised Chicken with Mushrooms recipe from Food.com.

Provided by charlened

Categories     One Dish Meal

Time 30m

Yield 6 serving(s)

Number Of Ingredients 16

1 (8 ounce) package yolk-free wide egg noodles
1 teaspoon olive oil
1 lb boneless skinless chicken thighs, trimmed of all fat and cut into 2 inch pieces
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 lb shiitake mushroom, stemmed and sliced
1 red onion, thinly sliced
1/4 cup water
3/4 lb plum tomato, seeded and chopped
1 cup low sodium chicken broth
1/2 cup dry white wine
2 cloves garlic, minced
1 bunch spinach, cleaned and coarsely chopped
1/4 cup fat-free half-and-half
3 tablespoons grated parmesan cheese

Steps:

  • cook the noodles according to package directions, drain heat the oil in a large nonstick skillet and add chicken.
  • sprinkle with thyme, salt, pepper.
  • saute till browned, about 6 minutes.
  • stir in the muchroom, onion and water.
  • cook uncovered, stirring occasionally, until the onion is tender, about 8 minutes.
  • add the tomatoes, broth, wine and garlic.
  • bring to a boil.
  • reduce heat, simmer, covered, 10 minutes.
  • stir in noodles, spinach, half-and-half and cheese.
  • simmer until the spinach just begins to wilt.

Nutrition Facts : Calories 181.6, Fat 5.4, SaturatedFat 1.5, Cholesterol 65.7, Sodium 280.3, Carbohydrate 11, Fiber 3.3, Sugar 4.2, Protein 20.2

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