Chicken And Wild Mushroom Ravioli With Morels And Fava Beans Recipes

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CHICKEN AND WILD MUSHROOM RAVIOLI WITH MORELS AND FAVA BEANS



Chicken And Wild Mushroom Ravioli With Morels And Fava Beans image

Provided by Lakeesha

Time 2h

Yield 6

Number Of Ingredients 14

1 skinless boneless chicken breast half (5 ounce size), chopped
2 large egg whites, divided
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 cup whipping cream, divided
1 tablespoon butter
2 ounces fresh wild mushrooms, such as crimini, oyster, or stemmed shiitake, chopped
2 tablespoons chopped fresh tarragon
36 wonton wrappers
1 ounce dried morel mushrooms
1 cup boiling water
1 cup shelled fresh or frozen fava beans, baby lima beans, or edamame
1/2 cup Madeira wine
1 cup low-salt chicken broth

Steps:

  • Place chicken, 1 egg white, salt, and pepper in processor. Using on/off turns, process until smooth. With machine running, gradually add 1/2 cup cream. Set mousse aside. Melt butter in large skillet over medium-high heat. Add chopped fresh mushrooms; saute until soft, about 4 minutes. Cool to lukewarm. Stir mushrooms and tarragon into mousse. Working in batches, arrange wonton wrappers on work surface. Lightly whisk remaining egg white. Brush wrappers lightly with some of egg white. Place 1 tablespoon mousse in center of half of the wontons. Top with rest of the batch, matching corners and pressing to remove air pockets, and seal edges tightly. Transfer to baking sheet. Repeat with remaining wrappers, egg white, and mousse. (Can be made 4 hours ahead. Cover and chill.) Place dried morels in medium metal bowl. Pour 1 cup boiling water over. Cover; let stand at room temperature 1 hour. Boil fava beans in medium saucepan until just tender, about 4 minutes. Drain; set aside. Using slotted spoon, transfer morels to medium saucepan. Add mushroom soaking liquid to pan, discarding any sediment at bottom of bowl. Stir in Madeira. Boil until almost all liquid evaporates, about 7 minutes. Add broth and remaining 1/2 cup cream. Boil until slightly thickened, about 3 minutes. Stir in fava beans. (Sauce can be made 2 hours ahead. Let stand at room temperature. Bring to simmer before using.) Working in 2 batches, cook ravioli in large pot of boiling salted water until ravioli float to surface, about 3 minutes. Drain. Divide ravioli among individual plates. Spoon sauce around ravioli and serve.

Nutrition Facts :

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 AND WILD MUSHROOM RAVIOLI WITH MORELS AND FAVA BEANS



Chicken and Wild Mushroom Ravioli With Morels and Fava Beans image

Make and share this Chicken and Wild Mushroom Ravioli With Morels and Fava Beans recipe from Food.com.

Provided by billikers

Categories     Chicken Breast

Time 2h

Yield 6 serving(s)

Number Of Ingredients 14

1 (5 ounce) boneless skinless chicken breast halves, chopped
2 large egg whites, divided
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 cup whipping cream, divided
1 tablespoon butter
2 ounces fresh wild mushrooms (such as crimini, oyster, stemmed shiitake, chopped about 1/2 cup)
2 tablespoons fresh tarragon, chopped
36 wonton wrappers
1 ounce dried morel
1 cup boiling water
1 cup baby lima beans or 1 cup edamame
1/2 cup madeira wine
1 cup low sodium chicken broth

Steps:

  • Place chicken, 1 egg white, salt and pepper in processor. Using on/off turns, process until smooth. With machine running, gradually add 1/2 cup cream. Set mousse aside.
  • Melt butter in large skiller over medium-high heat. Add chopped fresh mushrooms; saute until soft, about 4 minutes. Cool to lukewarm. Stir mushrooms and tarragon into mousse.
  • Arrange 18 wonton wrappers on work surface. Lightly whisk remaining egg white. Place 1 tbsp mousse in center of 9 wontons. Place remaining 9 wonton wrappers atop mousse, matching corners and pressing to remove air pockets, and seal edges tightly. Transfer to baking sheet. Repeat with remaining wrappers, egg white, and mousse.
  • Can be made 4 hours ahead. If so, cover and chill.
  • Place dried morels in medium metal bowl. Pour 1 cup boiling water over. Cover; let stand at room temperature 1 hour. Boil fava beans in medium saucepan until just tender, about 4 minutes. Drain; set aside.
  • Using slotted spoon, transfer morels to medium saucepan. Add mushroom soaking liquid to pan, discarding any sediment at bottom of bowl. Stir in Madeira. Boil until almost all liquid evaporates, about 7 minutes. Add broth and remaining 1/2 cup cream. Boil until slightly thickened, about 3 minutes. Stir in fava beans.
  • Sauce can be made 2 hours ahead. Let stand at room temperature. Bring to simmer before using.
  • Working in batches, cook ravioli in large pot of boiling salted water until ravioli float to surface, about 3 minutes. Drain. Divide ravioli among 6 plates. Spoon sauce around ravioli and serve.
  • PLEASE NOTE: Cooking time is approximate. No times were given, so it is just a guess. If you make this, please let me know how long it takes!

Nutrition Facts : Calories 386.3, Fat 18.1, SaturatedFat 10.7, Cholesterol 77.5, Sodium 547.4, Carbohydrate 36.7, Fiber 2.6, Sugar 1, Protein 15.8

PAN-ROASTED CHICKEN WITH MOREL MUSHROOM SAUCE



Pan-Roasted Chicken with Morel Mushroom Sauce image

Morel mushrooms are one of the most delicious-and fleeting-signs of spring, and this one-pan dish is a decadent way to usher in the new season. In it, tender whole chicken legs are finished in a creamy sauce that's layered with the flavors of morels, herbs and white wine. Round out the meal with a salad of mixed greens, oven-roasted potatoes or rice pilaf for an impressive dinner-party menu.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 11

4 whole chicken legs (about 12 ounces each)
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
3/4 cup thinly sliced shallots (about 2 medium shallots)
4 cloves garlic, crushed
8 ounces fresh morel mushrooms, cleaned and halved
1 cup dry white wine
1 cup low-sodium chicken broth
6 sprigs thyme
1/2 cup heavy cream
1 tablespoon finely chopped fresh chives

Steps:

  • Season the chicken generously all over with salt and pepper.
  • Heat the olive oil in a large heavy pan over medium-high heat. Once the oil is shimmering and just starting to smoke, add the chicken skin-side down and cook until golden brown all over, flipping halfway through, about 12 minutes. Transfer the chicken to a plate; set aside.
  • Return the pan to medium heat and add the shallots and garlic to the pan. Cook, stirring often, until the shallots are soft and the garlic is lightly browned, about 2 minutes. Add the mushrooms and cook, gently stirring and scraping up any browned bits from bottom of the pan with a wooden spoon, until the mushrooms begin to release liquid, about 2 minutes. Transfer the mushroom mixture to a medium bowl and set aside.
  • Add the wine to the pan and bring to a boil. Cook until the wine is reduced by half, about 4 minutes. Add the broth and thyme and bring back to a boil. Return the chicken to the pan, skin-side up, along with any juices from the plate and cover with the lid slightly ajar. Reduce the heat to medium-low and simmer until the chicken is cooked through, about 15 minutes.
  • Swirl in the cream and return the mushroom mixture to the pan. Simmer (uncovered) over medium-high heat, stirring occasionally, until the sauce thickens slightly, about 8 minutes. Season with salt and pepper. Place the chicken on a serving plate, spoon the mushroom sauce over and sprinkle with chives.

WILD MUSHROOM RAVIOLI



Wild Mushroom Ravioli image

Provided by Food Network

Categories     appetizer

Time 2h30m

Yield 4 servings

Number Of Ingredients 28

Mushroom Filling, recipe follows
16 wonton wrappers
Salt
2 ounces olive oil
4 ounces mushrooms of your choice, sliced
1-ounce minced garlic
2 ounces Scotch whiskey
16 ounces chicken broth
2 ounces whole butter
4 ounces smoked salmon, cut into 1/2-inch by 1 1/2-inch pieces
2 teaspoons chopped fresh dill
4 tablespoons green onions, cut on the bias
2 teaspoons capers, drained
4 ounces whole butter
3 ounces shallots, peeled and minced
1 tablespoon minced garlic
2 ounces oyster mushrooms, minced
5 ounces portobello mushrooms, minced
8 ounces button mushrooms, minced
1 tablespoon chopped fresh thyme leaves
1 tablespoon chopped fresh parsley leaves
3 ounces dry vermouth
2 ounces chicken demi-glace (or 4 ounces chicken broth, reduced by 1/2)
1 teaspoon porcini mushroom powder
2 tablespoons sliced green onions
2 ounces panko bread crumbs
3 tablespoons ricotta cheese
3 ounces your favorite cheese or any combination

Steps:

  • Place 1 heaping teaspoon of mushroom filling in the center of 1 wonton wrapper. Wet the edges of the wonton with a little warm water. Place another wonton wrapper on top and press to seal the edges. Using a fork, crimp around the edges, if desired.
  • Bring a large pot of boiling salted water to a boil. Cook ravioli in boiling water until they rise to the surface and are al dente. Drain.
  • Heat oil in a large saute pan over medium-high heat. Saute mushrooms until soft, then add garlic and continue to cook for 30 seconds. Pull the pan from the heat, add scotch, and return the pan to the burner. Cook until Scotch is evaporated. Add ravioli, chicken broth, butter, and smoked salmon and reduce slightly, until the sauce has body. Dish into 4 bowls and sprinkle with dill, green onions, and capers on top of each bowl of pasta.
  • Melt the butter in a heavy large saute pan over medium heat. Add the shallots and garlic and saute for 2 minutes, being careful not to burn the garlic. Add the mushrooms and leave alone to caramelize, not disturbing the mushrooms while they cook. (The more the mushrooms are stirred, the more moisture will be released.) When the mushrooms are well browned, add in the thyme and parsley. Deglaze with vermouth and cook until the liquid has evaporated. Add chicken demi-glace and reduce until dry. Toss in the porcini powder, green onions, and panko, and pull pan from the heat. Transfer to a sheet pan and let cool, uncovered. When cool, fold in the cheeses and refrigerate, covered, in a tight container until ready to use.

CHICKEN WITH MORELS, FAVA BEANS AND SPRING POTATOES



Chicken With Morels, Fava Beans And Spring Potatoes image

Provided by Molly O'Neill

Categories     dinner, roasts, main course

Time 45m

Yield Four servings

Number Of Ingredients 13

1 teaspoon salt
1 pound fresh fava beans, shelled
2 tablespoons vegetable oil
1 3 1/2 pound chicken, cut into 8 pieces
1/2 pound small new potatoes, scrubbed and halved
16 garlic cloves, skin intact
8 small shallots, peeled
2 tablespoons fresh thyme leaves
2 bay leaves
1 teaspoon freshly ground black pepper
4 cups fresh morels, stems removed, cleaned and cut into 1/2-inch slices
1 1/2 cups chicken broth, homemade or low-sodium canned
3 tablespoons minced chives

Steps:

  • Add 1/2 teaspoon salt to a large pot of boiling water and cook the fava beans for 1 minute. Drain, submerge them in ice water, drain again, peel off the outer skins and set aside.
  • Preheat the oven to 425 degrees. Heat 1 tablespoon of the oil in a large cast-iron skillet over medium-high heat. When hot, add the chicken, skin side down, and cook until golden brown, about 3 minutes. Remove from the heat, turn the chicken and add the potatoes, garlic, shallots, thyme and bay leaves. Add the remaining salt and the pepper and put the skillet in the oven.
  • Meanwhile, heat the remaining oil in a large saute pan over high heat. When hot, add the morels in one layer and saute until golden brown. Add the chicken broth, bring to a boil and remove from heat.
  • When the chicken has roasted for 10 minutes, pour the morels over the chicken. Stir until the vegetables are coated with broth. Continue to bake the chicken, basting with the pan juices, until tender, about 20 to 25 minutes longer.
  • Add the fava beans and chives to the chicken. Stir until the beans are coated with the pan juices and bake for 2 to 3 minutes more. Arrange the pieces of chicken in the center of a warm platter, pour the vegetables and pan juices over the meat.

Nutrition Facts : @context http, Calories 921, UnsaturatedFat 33 grams, Carbohydrate 55 grams, Fat 50 grams, Fiber 15 grams, Protein 68 grams, SaturatedFat 13 grams, Sodium 957 milligrams, Sugar 19 grams, TransFat 0 grams

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