CHICKEN WITH WILD MUSHROOMS
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.
POULET RôTI (ROAST CHICKEN)
This is a basic recipe that every cook should know how to make. My family loves this with mashed potatoes and gravy. When all 4 of my kids lived at home I would often roast 3 chicken at a time, so there would be leftovers for chicken pie, sandwiches, or Ceasar Salad. Try different combinations or amounts of the herbs and spices, we tend to like our food highly seasoned.
Provided by momaphet
Categories Whole Chicken
Time 2h
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees.
- Rinse and pat chicken dry.
- If your chicken has a neck and giblets, put them in a small pot, cover with water and a little onion (dry onion or powder work too) and carrots if you have them and a little the same herbs used in the chicken, bring to a boil and then simmer for about an hour, strain this and use for your gravy for extra flavor - you can also cook in canned low sodium chicken broth, for more flavor.
- Mix together all your herbs and spices, rub together with your fingers or if you have a mortar and pestle, grind them a few times to blend.
- Gently lift the skin from either side of the breast and using your finger push some of the herb mix under each side.
- Turn over the chicken and make a small slit behind each thigh and push some herb mix under the thigh skin (this step is optional, but it makes the thighs extra tasty).
- Place you chicken in a roasting pan that has been sprayed or lightly oiled, if roasting a single chicken, a cast iron frying pan is perfect for this.
- If using the olive, rub or drizzle over the chicken then, rub or sprinkle extra herb mix all over the outside of the chicken (do this even without the oil, a little extra salt and pepper in the cavity is also a good thing.
- You have 2 options, #1 - turn the chicken breast side down on a rack that has also been sprayed or oiled, half way through cooking turn breast up; #2 - cook the entire time breast up, the breast skin usually tears for me so I do #2, but #1 can make the breast meat a little moister.
- Roast for 1- 11/2 hours or until chicken register 180 degrees on your meat thermometer (if you use a larger chicken adjust time accordingly), be sure and poke a thick part of the chicken meat and don't get too near the bone. Length of time will vary with chicken size.
- Check chicken at an hour, herbs and spice on top are getting too dark loosely tent top with a piece of foil (spray first).
- When done, place chicken on platter and let rest for 5- 10 minutes while you make the gravy. Drain off excess fat and make your gravy.
- NOTE: Some people like to tie the legs together with kitchen twine, it does look nicer but I never bother.
- I've been know to roast chicken anywhere from 375-450 degrees, 400- 425 is my norm, I decide what to use based on my schedule of when I need to put it in the oven. Lower temp mean slightly longer cooking time.
Nutrition Facts : Calories 641.6, Fat 46.5, SaturatedFat 13.3, Cholesterol 213.9, Sodium 636.7, Carbohydrate 2, Fiber 0.6, Sugar 0.1, Protein 50.6
POULET ROTI WITH WILD MUSHROOMS
From Chef Rozanne Gold, a classic French roast chicken with a wonderful bonus--a mushroom sauce to die for, enhanced, if you like, with a bit of port wine. Delicious with a merlot or a white burgundy.
Provided by Chef Kate
Categories Whole Chicken
Time 2h20m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 425 degrees F.
- Wash the chicken and pat it dry with paper towels.
- Save the neck and gizzards, except for the liver.
- Salt and pepper the chicken evenly and sprinkle salt and pepper in the cavity.
- Soak the dried porcini in 2 cups of very hot water for 20 minute Drain them, saving the soaking water.
- Saute the mushrooms in 1 tablespoon of the butter for 3 to 4 minutes.
- Fill the cavity of the chicken with the sauteed mushrooms.
- Truss the chicken and rub it with 1 tablespoon of butter.
- Place the chicken, breast side down, in a heavy, shallow casserole and roast for about 20 minutes.
- Reduce the oven temperature to 375 degrees, turn the chicken on its side and roast another 15 minutes.
- Turn the chicken on its other side, roast another fifteen minutes, then turn the chicken breast side up, and finsh roasting for a total of about 1 1/4 hours ( skin should be golden and crisp, leg should move easily in its socket, and any juices should run clear)basting often (at least each time you turn it).
- Meanwhile, put the gizzards and neck in a small pot with 1/2 cup water and the mushroom liquid, strained through a fine sieve.
- Bring to a boil, lower the heat, and simmer 20 to 25 minutes until the liquid is reduced to 1 1/4 cups.
- Pour the liquid through a strainer and discard the gizzards and neck.
- Remove chicken from the oven, untruss, and put on a platter.
- Scoop the mushrooms out of the chicken and put them in the roasting pan with the reduced mushroom juices and the port if you are using it. Reduce by one third.
- Add salt and pepper to taste and whisk in 2 tablespoons cold butter until the sauce emulsifies.
- Cut the chicken as desired and cover with the wild mushroom sauce.
Nutrition Facts : Calories 738.5, Fat 58, SaturatedFat 20.6, Cholesterol 244.4, Sodium 201.7, Carbohydrate 0.6, Fiber 0.2, Sugar 0.4, Protein 50.9
CHICKEN AND WILD MUSHROOM QUESADILLAS
Provided by Robin Miller : Food Network
Categories main-dish
Yield 4 servings
Number Of Ingredients 7
Steps:
- Coat a large skillet or griddle with cooking spray and set pan over medium heat to preheat.
- Using a fork, pull chicken meat from bone in shreds.
- Arrange tortillas on a flat surface. Top one side of each tortilla with an equal amount of chicken, mushrooms and tomatoes. Top filling with shredded cheese (1/3 cup per tortilla). Fold over tortillas to cover filling, making half-moon shapes. Place quesadillas in (or on) prepared pan and cook 3 minutes per side, until tortillas are golden brown and cheese melts. Garnish with cilantro.
GNOCCHI WITH WILD MUSHROOMS
Make and share this Gnocchi With Wild Mushrooms recipe from Food.com.
Provided by KathyP53
Categories Vegetable
Time 30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat broiler.
- In a large oven proof skillet, heat olive oil with butter.
- Add mushrooms and shallots and cook over high heat, stirring occasionally, until browned, 12 minutes.
- Add the wine and cook until evaporated.
- Add the broth, cream and thyme.
- season with salt and pepper; bring to a boil.
- Meanwhile, cook gnocchi according to package directions. Drain well.
- Add gnocchi to the mushrooms and simmer, stirring, for 1 minute.
- Stir in 1/4 cup of the Parmesan cheese and sprinkle the remaining cheese on top.
Nutrition Facts : Calories 214.8, Fat 17.8, SaturatedFat 8.6, Cholesterol 41.8, Sodium 102.5, Carbohydrate 7.5, Fiber 1.5, Sugar 2.7, Protein 7.8
DJEDJ MECHOUI (ALGERIAN POULET ROTI/ROAST CHICKEN)
This recipe comes from Farid Zari, who adapted his traditional way of spit roasting chicken to roasting it in his Los Angeles oven. He advises that the spices are a matter of personal taste--use what you like. He says the method does approximate the really crispy skin that he remembers from Algeria, but stresses that the quality of the chicken makes a huge difference, saying that at home in Algeria all the chickens were organic, free range and very fresh, and suggests that a soak in a salt water bath overnight would improve a run-of-the-mill supermarket chicken. Interestingly this cooking method follows the basic French method for roasting a bird -- and, after all, there is some cross-cultural history there.
Provided by Chef Kate
Categories Whole Chicken
Time 2h
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Pre-heat oven to 450°F.
- Place the chicken on a rack in a roasting pan and slide your fingers under the skin of the breast and thighs to loosen/separate it from the flesh.
- Mash the garlic with the salt, using a fork or a mortar and pestle.
- Work the garlic/salt paste into the butter and then work in the spices; using your fingers, spread the spiced butter into the cavities between the skin and the flesh of the chicken.
- Squeeze the juice of one lemon over the chicken; sprinkle with salt and pepper.
- Season the cavity with salt and pepper and place the four lemon halves and the thyme inside.
- Roast the chicken breast side down for 15 minutes.
- Turn the chicken breast side up and reduce the oven temperature to 350 degrees.
- Baste frequently, using additional water and olive oil as needed.
- If the skin begins to brown too soon, cover with foil (but remove the foil about 15 minutes before the roasting time is up).
- The chicken should be done in about 90 minutes; the skin between the breasts and the legs should become almost transparent, the legs should move easily in the socket, and any juices should be clear.
- Let rest before carving.
- Strain excess fat out of the cooking juices and squeeze in some lemon juice for a lovely flavor.
- Note: Zari suggests serving with orange salads dressed with pomegranate vinaigrette and carrot salads dressed with lemon, cumin and olive oil.
VEAL SCALOPPINE WITH WILD MUSHROOMS
This is tender and so good. A very easy recipe to serve but tastes like a fine dining experience. Try something exotic for your mushrooms for a different taste sensation. To make this recipe in the morning: you refrigerate it and at serving time reheat in the oven; then add the cheese. Enjoy!
Provided by Sageca
Categories Veal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven 350*.
- Sprinkle veal with your favourite meat seasonning.; ex Emeril or Prud'homme.
- In large skillet heat oil.
- Dredge veal in flour and sauté in oil 1-2 minutes per side.
- Place veal in in baking pan.
- In skillet add mushrooms,garlic,shallot and ham; cook 4 minutes.
- Add sherry and chicken broth; boil 4-5 minutes until reduced by half.
- Spoon mushroom mixture on top of veal slices.
- Cover each slice with cheese and bake for 10 minutes until cheese melts.
- Serve with roasted potatoes and a green beans.
Nutrition Facts : Calories 356.5, Fat 19.6, SaturatedFat 8.2, Cholesterol 104.8, Sodium 784.1, Carbohydrate 6.1, Fiber 0.6, Sugar 1.6, Protein 31.5
RIB-EYE STEAK WITH WILD MUSHROOMS
Make and share this Rib-Eye Steak With Wild Mushrooms recipe from Food.com.
Provided by lazyme
Categories Meat
Time 45m
Yield 2 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350.
- In a small bowl stir together salt, pepper, garlic, chili powder, and 1 tablespoon oil and rub mixture on both sides of steak.
- In a heavy ovenproof 10-inch skillet heat remaining tablespoon oil over moderately high heat until hot but not smoking and sear steak 2-3 minutes on each side.
- Transfer steak to a rack set in a small roasting pan.
- Wipe skillet clean with paper towels.
- Make mushrooms:.
- In cleaned skillet saute bacon and onion over moderately high heat until bacon begins to sizzle and stir in mushrooms and red pepper flakes.
- Put pan with steak and skillet with mushrooms in upper and lower thirds of oven and cook 15-25 minutes, or until a meat thermometer inserted in thickest part of steak registers 125 for medium-rare or 135 for medium.
- Remove steak and mushrooms from oven and let steak stand 10 minutes.
- While steak is standing, add broth to skillet with mushrooms and boil until reduced by half.
- Add garlic, parsley, maple syrup,, lime juice, and any meat juices in roasting pan and simmer, stirring, 2 minutes, or until sauce is slightly thickened.
- Season sauce with salt.
- Serve steak with sauce.
Nutrition Facts : Calories 1562.6, Fat 125.4, SaturatedFat 45.1, Cholesterol 313.9, Sodium 1892.7, Carbohydrate 19.8, Fiber 3.6, Sugar 9.9, Protein 85.8
RISOTTO WITH DRIED WILD MUSHROOMS
A very creamy rice. Use whatever dried mushrooms you have available such as oyster, shitake, chanterelle or even morels if you feel extravagant!
Provided by Jan in Lanark
Categories Rice
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat stock to boiling, remove from heat and add dried mushrooms. Let stand for 15 minutes, strain mushrooms, and reserve liquid. Chop mushrooms roughly.
- Heat oil in a large saucepan and add the onions and garlic.Saute gently for 2-3 minutes.
- Stir in rice and coat with the oil. Pour in the wine and simmer, stirring, until the liquid is absorbed.
- Stir in mushrooms. Add reserved stock by the ladleful, stirring until the liquid is absorbed and continue in this way until all the stock is absorbed and the rice is plump and tender.
- Add the green onions, cheese and cream. season to taste with salt and pepper.
Nutrition Facts : Calories 575.6, Fat 19.4, SaturatedFat 8.6, Cholesterol 44.1, Sodium 72.8, Carbohydrate 84.4, Fiber 3.3, Sugar 1.6, Protein 9
POULET ROTI (ROAST CHICKEN) FOR THE CROCK POT
I enjoy Momaphet's Recipe #234424 but I was out most of the day. I made this into a crock pot dish so I wouldn't have to watch it and it wouldn't overcook! It turned out very moist and flavourful and the mix of herbs was great! PLEASE NOTE - you do not need to brown the chicken or make the gravy - but the extra touches are darn good! I am thrilled to have a crock pot that has a thermometer and just keeps the meat warm when it's fully cooked. It comes in very handy! Made for ZWT8, Enjoy!
Provided by Nif_H
Categories Whole Chicken
Time 6h40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a small bowl, mix together the thyme, rosemary, minced garlic, pepper, salt and olive oil. With your hands, completely cover the chicken with the herb mixture. Get your fingers under the skin on the breast and add it there too.
- Roll up 3 or 4 pieces of tin foil into 3" balls and place in the bottom of the crock pot. Place chicken on top of foil balls and set crock pot to low. This ensures that the chicken cooks evenly and the juice drips off. Cook for 5 - 6 hours, or until internal temperature reaches 165°F.
- Remove chicken from pot and place in an ovenproof dish. Place chicken under the broiler in the oven until the skin is nicely browned. Remove from oven and let it rest for 10 minutes.
- Meanwhile, pour all juices from the crock pot into a small saucepan. Add enough chicken stock to make approximately 2 cups total.
- Mix cornstarch into cold water and whisk together. Pour cornstarch mixture into the drippings and whisk well. Turn burner heat to medium and, stirring occasionally, bring to a low boil and remove from heat. Salt and pepper to taste.
- Cut chicken and serve with gravy.
Nutrition Facts : Calories 547.8, Fat 41.7, SaturatedFat 10.9, Cholesterol 160.4, Sodium 587, Carbohydrate 3.2, Fiber 0.5, Protein 37.9
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