Italian Style Braised Chicken With Rosemary And Mushrooms Recipes

ITALIAN-STYLE BRAISED RABBIT WITH ROSEMARY AND MUSHROOMS

Italian-Style Braised Rabbit With Rosemary and Mushrooms image

Provided by David Tanis

Time 1h30m

Yield 4 servings

Number Of Ingredients 14

Ingredients

1 whole rabbit (2 1/2 to 3 pounds)
Olive oil
Salt and pepper
Flour, for dusting
2 cups onions, finely diced
2 cups leeks, finely diced
6 garlic cloves, minced
2 tablespoons rosemary, roughly chopped
1 tablespoon crumbled dry porcini mushrooms, soaked in warm water to soften, drained and finely chopped
8 ounces cremini or portobello mushrooms, thickly sliced
Pinch of red pepper flakes
1 cup chopped canned tomatoes, or home-preserved, if possible
1/2 cup dry white wine
1 cup unsalted chicken broth

Steps:

Cut the rabbit into 9 pieces (or ask your butcher to) as follows: with a sharp cleaver, cut the saddle (center portion) into 3 pieces, leaving the kidneys attached. Cut the front portion (front legs) in half through the backbone. Chop each hind leg into 2 pieces. Reserve the liver and heart to sauté as a snack.
Heat .25 inch of olive oil in a Dutch oven or deep, wide heavy skillet over medium heat. Season the rabbit pieces with salt and pepper, then dust lightly with flour. Lightly brown the rabbit for about 3 minutes on both sides, working in batches. Drain on kitchen towels, then transfer to a baking dish in one layer. Heat oven to 375 degrees.
Pour off the used oil, wipe out the pan and add 2 tablespoons fresh oil. Heat to medium-high, add the onions and cook till soft, about 5 minutes. Add the leek, garlic, rosemary and mushrooms. Season generously with salt and pepper, and add red pepper flakes to taste. Cook for 2 minutes more, stirring.
Add the chopped tomatoes and wine, and let the mixture reduce for 1 minute. Add the broth, bring to a simmer, taste and adjust seasonings.
Ladle the mixture evenly over the rabbit. Cover the dish, and bake for 1 hour. Let rest 10 minutes before serving.

Nutrition Facts : @context http, Calories 629, UnsaturatedFat 16 grams, Carbohydrate 22 grams, Fat 27 grams, Fiber 5 grams, Protein 68 grams, SaturatedFat 7 grams, Sodium 1532 milligrams, Sugar 9 grams, TransFat 0 grams

ITALIAN-STYLE BRAISED CHICKEN WITH ROSEMARY AND MUSHROOMS

ITALIAN-STYLE BRAISED CHICKEN WITH ROSEMARY AND MUSHROOMS image

Categories Chicken Mushroom Bake Sauté Dinner

Yield 4 People

Number Of Ingredients 14

Ingredients

4 chicken breasts
Olive oil
Salt and pepper
Flour, for dusting
2 cups onions, finely diced
2 cups leeks, finely diced
6 garlic cloves, minced
2 tablespoons rosemary, roughly chopped
1 tablespoon crumbled dry porcini mushrooms, soaked in warm water to soften, drained and finely chopped
8 ounces cremini or portobello mushrooms, thickly sliced
Pinch of red pepper flakes
3 ripe plum tomatoes, chopped
½ cup dry white wine
1 cup unsalted chicken broth

Steps:

Heat .25 inch of olive oil in a Dutch oven or deep, wide heavy skillet over medium heat. Season the rabbit pieces with salt and pepper, then dust lightly with flour. Lightly brown the Heat .25 inch of olive oil in a Dutch oven or deep, wide heavy skillet over medium heat. Season the chicken breasts with salt and pepper, then dust lightly with flour. Lightly brown the chicken for about 3 minutes on both sides, working in batches. Drain on kitchen towels, then transfer to a baking dish in one layer. Heat oven to 375 degrees. Pour off the used oil, wipe out the pan and add 2 tablespoons fresh oil. Heat to medium-high, add the onions and cook till soft, about 5 minutes. Add the leek, garlic, rosemary and mushrooms. Season generously with salt and pepper, and add red pepper flakes to taste. Cook for 2 minutes more, stirring. Add the chopped tomatoes and wine, and let the mixture reduce for 1 minute. Add the broth, bring to a simmer, taste and adjust seasonings. Ladle the mixture evenly over the chicken. Cover the dish, and bake for 1 hour. Let rest 10 minutes before serving.

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