BRAISED BEEF IN RED WINE
A hearty classic that tastes even better when made a day or two in advance
Provided by Raymond Blanc
Categories Dinner, Main course
Time P1DT6h
Number Of Ingredients 14
Steps:
- A day ahead, marinate the beef. Bring the wine to the boil in a large saucepan, then boil until reduced by a third to remove the alcohol (takes about 8-10 mins). Leave to cool for about 1 hr. Mix the beef steaks, carrots, celery, baby onions, garlic, crushed peppercorns and bouquet garni together in 1 or 2 large bowls, then pour the cooled red wine over them. Cover with cling film, put in the fridge and leave to marinate for 24 hrs.
- The next day, place a large colander over a large bowl and tip in the beef mixture to drain off the marinade. Leave for at least 1 hr to remove excess liquid.
- Heat oven to 200C/180C fan/gas 6. Sprinkle the flour on a baking sheet and cook for 8-10 mins until it has turned pale brown. Set aside. Reduce oven to 150C/130C fan/gas 2.
- Separate the beef, vegetables and herbs and pat dry with kitchen paper. Reserve the marinade liquid. Season the beef with 4 pinches of salt. In a large, heavy-based casserole over a high heat, warm the clarified butter, then colour the beef steaks in it for 5-7 mins on each side - in batches if necessary. (To clarify butter, warm it gently in a small pan. The white milk solids will sink to the bottom, then you can carefully pour off the clear, clarified butter.) With a slotted spoon, transfer the beef to a plate and set aside. Add the drained vegetables to the casserole. Lower the heat to medium-high and cook for 5 mins until lightly coloured, stirring occasionally.
- Tip the toasted flour into the casserole and stir for a few secs. Pour in the marinade wine little by little, stirring constantly to incorporate it into the flour and until the sauce is smooth and slightly thickened. Add the beef and herbs, bring the sauce to the boil and skim if necessary. Cover with a lid and cook in the oven for 3 hrs.
- To finish the sauce, place a colander (big enough to hold the meat and veg) over a large saucepan and drain off the cooking liquor from the casserole. Put the saucepan on a high heat and boil until the sauce has reduced by about half to make a lightly coating sauce. Skim if necessary. Taste the sauce. Do not add any salt as you will be adding the smoked ham or lardons later. Return the beef and vegetables to the casserole, then pour over the sauce (discarding the herbs).
- For the garnish, heat the butter over a high heat in a large non-stick frying pan, then fry the mushrooms until lightly caramelised, adding a little more butter if necessary. Season to taste. Mix into the beef with the finely sliced ham or freshly fried lardons. Heat through, sprinkle with the parsley and serve piping hot.
Nutrition Facts : Calories 894 calories, Fat 51 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 78 grams protein, Sodium 1.88 milligram of sodium
BRAISED CHICKEN WITH MUSHROOMS
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
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 MUSHROOMS
Terrific mushrooms in a lovely rich sauce to serve with beef! Two pounds of mushrooms will look like a lot, but it cooks down a lot, so don't skimp!
Provided by Judy in San Antonio
Categories Vegetable
Time 45m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Wash the mushrooms and remove or trim any long stems if you want a "dressier" dish. Otherwise it's fine to leave them on. Pat the mushrooms dry with a paper towel.
- Saute mushrooms in butter and olive oil at medium high heat until mushrooms are browned.
- Continue to cook at medium heat as the juices are released from the mushrooms. Simmer the mushrooms until the juices are reduced to almost dry.
- Add beef stock (and red wine if desired) and continue simmering until the stock has reduced to a sauce-like consistency.
RED WINE BRAISED SHORT RIBS WITH MUSHROOMS
Beef short ribs slowly braised in red wine until they are melt-in-your-mouth tender, finished with mushrooms for a delicious cold weather dinner.
Provided by Cooking Chat
Categories main
Time 4h15m
Number Of Ingredients 21
Steps:
- Combine all the marinade ingredients-the garlic through the red wine-in a large pan. Bring the wine to a boil, simmer for 10 minutes, and then let it cool a bit before combining with the ribs. (see notes)
- Place the ribs in a plastic storage bag. Carefully pour the marinade in with the ribs. Squeeze the air out, and seal the bags tightly. Place in the refrigerator for at least 6 hours, or overnight.
- Preheat oven to 275 convection / 300 degrees conventional. When you're getting ready to braise the ribs, remove the short ribs from the marinade, reserving the marinade. Scrape off large bits of marinade ingredients that may be sticking to the ribs. Find 3 garlic cloves and a sprig of rosemary from the marinade, and mince for later.
- Place a large bowl in the sink, and place a finely meshed sieve over the bowl. Pour the marinade through the
- Heat 1 tablespoon of olive oil in a large oven safe dutch oven. Add the onions, carrots, celery, and parsnip to one dutch oven or skillet; add the other half of the veggies to your second cooking vessel, or hold aside to do in 2 batch. Cook the veggies until they soften, about 10 minutes, stirring occasionally.
- Add the short ribs to the veggie mixture. Turn the meat over every few minutes to brown the meat on each site.
- Have the oven preheated to 275. Once the meat has browned in the dutch oven, add the broth, rosemary, minced garlic and 1.5 cups of reserved marinade. Bring to a boil, then cover and move from the stove top to the oven. Cook for at least 3 hours, until the meat is very tender. Check every hour or so to make sure you still have liquid in the dutch oven.
- Start this as you get within 30 minutes of finishing the beef slow cooking process. Heat a tablespoon of olive oil in a skillet on medium. Add the shallot, sauté until softened, about 5 minutes. Add the mushrooms, cook until they sweat, about 5 minutes.
- After the ribs have braised for 3 hours, remove the Dutch oven from the oven and place on the stove top. Remove the cover from the beef. You should have some excess liquid. Scoop a ladleful of the broth from the beef into the mushroom skillet. Cook the broth down until it is mostly absorbed. Remove the short ribs from the dutch oven, and place on a platter. Cut the meat off the bones-it should slide off very easily and some meat will have come off the bone during the cooking. Cut the beef into smaller bite sized pieces, and removed large pieces of excess fat.
- Put the chopped beef back into the cooking vessel, and stir it into the broth. Stir the mushrooms in with the beef. Simmer for 5 to 10 minutes to blend the flavors and reduce the sauce a bit. The beef can be served at this point, or kept warm on low heat until you are ready to serve.
- Serve the beef and mushrooms over buttered noodles or mashed potatoes. Scoop the beef and mushrooms out with slotted spoon, then scoop the desired amount of additional sauce to serve over the beef. And of course, serve it with a glass of red wine!
Nutrition Facts : ServingSize 1 scoop of beef, Calories 441 calories, Sugar 5.9 g, Sodium 601.9 mg, Fat 28.6 g, SaturatedFat 11.2 g, TransFat 1.5 g, Carbohydrate 16.1 g, Fiber 4.6 g, Protein 32.9 g, Cholesterol 117.9 mg
BEEF BRAISED WITH RED WINE AND MUSHROOMS
Add a tsp or two of ground dried mushrooms with the broth and wine to give it more depth. dried meaty earthy mushrooms if possible. From Cooking Light: calories 307, fat 10.3 (sat 3.8) carb 19.9, serving size 1 1/4 cups
Provided by MarraMamba
Categories Stew
Time 2h30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Combine porcini mushrooms and 1 cup boiling water in a small bowl. Let stand 30 minutes. Drain mushrooms through a sieve into a bowl, reserving liquid. Chop mushrooms, set aside.
- Sprinkle beef with sapt and pepper. Heat oil to med high in a large dutch oven. Add 1/2 the beef to pan, saute 5 minutes or until lightly browned on all sides. Remove beef from pan with a slotted spoon, place in a bowl. Repeat with remaining beef.
- Add onions to pan, saute 3 minutes or until lightly browned. Add cremini or button mushrooms and carrot. Saute 3 minutes until mushrooms are tender. Add beef, porcini mushrooms and liquid, some salt and pepper, broth and next 4 ingredients (through bay leaves). bring to a boil, cover and reduce heat.
- Simmer 1 1/2 hours until beef is tender, uncover for an additional 20 minutes.
- Combine 1 tbs water and cornstarch in a small bowl, add to pan. Bring to a boil until liquid thickens. Discard thyme sprigs and bay leaves.
Nutrition Facts : Calories 399.1, Fat 23.2, SaturatedFat 7.4, Cholesterol 82.2, Sodium 548.1, Carbohydrate 10.8, Fiber 1.8, Sugar 3.8, Protein 30.3
BRAISED MUSHROOMS
Provided by Food Network
Time 15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat oil in wok. Stir-fry mushrooms for a few seconds. Add soy sauce, rice wine, oyster sauce, sugar, garlic and chicken stock. Turn the heat down and cook about 8 minutes longer. Serve.
BRAISED MUSHROOMS
Cook a batch of these savory mushrooms on the weekend and add them to pasta or use as a side dish on busy weeknights.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Yield Makes 2 1/2 cups
Number Of Ingredients 4
Steps:
- In a large saute pan, heat 1 Tbspoil over medium heat. Workingin batches, add mushrooms.Press down firmly with spatula tosear mushrooms. Transfer to aplate. Repeat with remaining oiland mushrooms. Return mushroomsto pan, add water, reduceheat, cover, and simmer untiltender, 4 to 5 minutes. Seasonwith salt. Let cool completely.
SIMPLE BRAISED MUSHROOMS
Provided by Giada De Laurentiis Bio & Top Recipes
Categories side-dish
Time 35m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Heat a large straight-sided skillet over medium high heat. Add the oil and heat another 30 seconds. Add the shallot and 1/2 teaspoon of the salt to the hot pan and cook, stirring often, for 2 minutes or until fragrant and beginning to soften. Add the mushrooms to the pan along with another 1/2 teaspoon salt and the thyme. Cook, stirring often, until the mushrooms have let off some of their juices are beginning to brown, about 10 minutes.
- Deglaze with the Marsala, if using, and add the broth and remaining salt. Reduce the heat to low to maintain a gentle simmer. Cover and cook for 5 minutes. Uncover the pan, increase the heat to medium and cook until the liquid has reduced by half, about an additional 5 minutes. Discard the thyme sprigs, stir in the butter and serve.
WINE-BRAISED CHICKEN WITH MUSHROOMS AND LEEKS
Adding crème fraîche and fancy mushrooms to a pan full of wine-braised chicken makes it ultrarich and extra special. This recipe is perfect for a festive dinner when you're looking for a chicken dish that's a little more dressed up than your average weeknight meal, but it isn't overly difficult. Make it a day or two in advance, and, like all braises, it gets even better with time.
Provided by Melissa Clark
Categories poultry, main course
Time 1h
Yield 4 servings
Number Of Ingredients 14
Steps:
- Pat chicken dry with paper towels. Season all over with 1 1/2 teaspoons salt and the black pepper. Finely grate, pass through a press or mince 2 garlic cloves. Set aside half the grated garlic for finishing the dish. Rub the rest all over the chicken pieces. Set aside the chicken while preparing the other ingredients.
- In a Dutch oven over medium-high heat, combine 1 tablespoon oil and 1 tablespoon butter. When the butter melts, add chicken in batches and cook until browned on both sides, 4 to 6 minutes per side. If the pan dries out, add a little more oil as needed. Transfer browned chicken to a plate.
- Add remaining tablespoon each oil and butter to the pan. Once the butter melts, add mushrooms and cook undisturbed until well browned on one side, 2 to 3 minutes. Stir and cook for 1 minute longer.
- Thinly slice 2 garlic cloves. Reduce heat to medium, and stir in sliced garlic, leeks and a large pinch each of salt and pepper. Cook, stirring occasionally, until leeks are tender and golden brown, 7 minutes. Add rosemary and wine to the pot and let simmer, scraping up the browned bits, until liquid reduces by half, about 1 minute.
- Nestle chicken, skin side up, into the pan and pour in any accumulated juices from the plate. Reduce heat to medium-low and cook, covered, until chicken is cooked through, 25 to 35 minutes.
- Transfer chicken to a serving platter and tent with foil to keep warm. Pluck the rosemary sprigs from the pot. If the sauce looks thin, turn the heat to medium-high and let simmer until it thickens slightly, 2 to 5 minutes. Stir in the remaining grated garlic, the crème fraîche, chives and lemon zest. Taste sauce and add more salt if needed. Spoon sauce over the chicken and top with parsley, more lemon zest and a dollop of crème fraîche, if you like, and serve.
More about "braised mushrooms in wine food"
WINE BRAISED MUSHROOMS - BON AIPPETIT
From bonaippetit.com
5/5 (2)Total Time 25 minsCategory Side DishCalories 141 per serving
- Add the mushrooms to the pan and give a stir to coat the spice and garlic mixture coats the mushrooms.
BRAISED CHICKEN WITH WHITE WINE AND MUSHROOMS - GOOD FOOD
From goodfood.com.au
Servings 4Total Time 45 minsCategory Main-Course
- Strip the leaves from the thyme into a mortar with the bay leaves, salt and black pepper and smash to a paste — you can add a little oil to the herbs to lift them from the mortar. Massage the herbs into the chicken pieces.
- In a large wide-based pot, brown the chicken pieces well in oil, season again and reserve. You want good deep colour on the chicken, but be careful not to burn the herbs. This should take 5 or 6 minutes.
- Add the pancetta to the pot and fry for about 3 minutes until the fat starts to render out and the lardons crisp up. Add the eschalots and the garlic and cook for about 5 minutes, then add the celery and carrot, season with a little salt and pepper and cook for 15 minutes or until the vegetables are caramelised.
- Add the porcini and the Swiss browns, stir and sweat for about 5 minutes. Add the chicken, porcini liquid and the wine, and simmer for about 6 minutes. Add the stock and cook very gently for 35 minutes or until the meat is tender.
PORK LOIN BRAISED WITH MUSHROOMS AND WINE RECIPE | …
From foodandwine.com
4/5 (1)Category PorkServings 4Total Time 50 mins
- Preheat oven to 400°F. Sprinkle pork evenly with salt and pepper. Heat oil in a large ovenproof skillet or Dutch oven over medium-high.
- Add pork to pan; cook over medium-high, undisturbed, until golden brown on one side, about 3 minutes. Turn pork. Repeat until each side is browned, about 12 minutes. Remove pork from skillet, and set aside.
- Add mushrooms, onions, and garlic to pan; cook over medium-high, stirring often, until liquid from mushrooms has released and evaporated, about 8 minutes. Add wine; cook, scraping up browned bits from bottom of pan, until wine is reduced by half, about 5 minutes. Add stock, rosemary, and thyme; cook, undisturbed, 3 minutes. Return pork to pan. Cover, transfer to preheated oven, and roast until a thermometer inserted in thickest portion of meat registers 130°F, about 30 minutes.
- Remove pan from oven. Transfer pork to a cutting board; let rest 5 minutes. Meanwhile, add orange peel strips to mushroom mixture in pan. Bring to a boil over medium-high; boil until sauce has slightly thickened, about 3 minutes. Discard orange peel strips, rosemary, and thyme.
WINE BRAISED MUSHROOMS - THINK TASTY
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Author Michele Pesula KueglerTotal Time 3 hrs 10 mins
CHICKEN BRAISED IN RED WINE - ALL FOOD RECIPES BEST ...
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Estimated Reading Time 1 min
CHINESE BRAISED CHICKEN WITH DRIED MUSHROOMS | CHINA ...
From chinasichuanfood.com
5/5 (2)Total Time 50 minsCategory Main CourseCalories 379 per serving
- Cut the chicken into small chunks and then cook in boiling water for 3-4 minutes. Transfer the chicken out and clean with warm water. Drain and set aside.
- Heat up 2 tablespoons of cooking oil in a claypot or stewing pot, fry garlic, ginger and scallion until aromatic over slow fire. Add chicken chunks in and fry until slightly browned. Add cooking wine and light soy sauce, continue frying for 1 to 2 minutes.Add spices and rock sugar.
- Pour in enough hot water to cover the chicken chunks and the water level should be at last 3 cm higher if you plan to cook noodles in the dish. Otherwise, use water to cover the chickens.
- Cover and simmer for 20 to 30 minutes until the chicken is soft enough. Season with salt and white pepper.
WINE BRAISED BEEF WITH MUSHROOMS - THE MODERN PROPER
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Ratings 13Servings 8Cuisine AmericanTotal Time 3 hrs 40 mins
BRAISED VEAL WITH WILD MUSHROOMS RECIPE - FOOD AND WINE
From foodandwine.com
5/5 Servings 8
- In a large enameled cast-iron casserole, heat the canola oil. Season the veal shanks with salt and pepper and brown them in the oil over moderate heat, about 7 minutes per side. Transfer the veal to a plate. Add the onion, carrot and celery to the casserole and cook, stirring, until softened but not browned, about 5 minutes. Add the chicken stock and bring to a boil, scraping up any browned bits from the bottom of the casserole.
- Return the veal shanks to the casserole and add the bouquet garni. Cover and cook over low heat until the meat is very tender, about 1 1/2 hours.
- Meanwhile, in a large skillet, melt the butter in the olive oil. Add the mushrooms and season with salt and pepper. Cook over moderately high heat until the mushrooms are dry and just beginning to brown, about 10 minutes. Add the garlic and thyme and cook until fragrant, about 2 minutes longer.
- Transfer the veal shanks to a platter; when cool enough to handle, discard the bones and gristle. Strain the cooking liquid, pressing hard on the solids. Return the liquid to the casserole and boil until it is reduced to 2 cups, about 20 minutes. Return the veal to the sauce, add the mushrooms and cook over low heat just until warmed through. Serve hot.
BRAISED MUSHROOM- HOW TO PREPARE ... - TASTE OF ASIAN …
From tasteasianfood.com
Reviews 2Calories 196 per servingCategory Main Course
- Choice of mushrooms. Choose the Shitake mushroom that is medium to large size, with a thick mushroom cap. These mushrooms have a firm texture and the ability to absorb lots of gravy, and that means plenty of flavors.
- Soak the mushrooms. Clean the dried shitake mushrooms. Soak it in water overnight or up to a day until they are adequately hydrated. How long it takes to rehydrate depends on the size and thickness of the mushrooms.
- Prepare the aromatics. There are three aromatic ingredients for this dish- ginger, garlic, and scallion for this braised mushroom dish. Ginger. You may slice or cut the ginger into small dice.
- Braised mushrooms with low heat. Now add the adequately hydrated Shitake mushrooms to the pan. Add water (or stock), Shaoxing wine, oyster sauce, rock sugar, light, and dark soy sauce.
ALLPLANTS | RED WINE BRAISED MUSHROOMS RECIPE
From allplants.com
5/5 (2)Servings 4Cuisine ItalianCategory Dinner
- Start by preparing the mushrooms. Finely slice the portobello mushrooms and set them aside. Next, use your hands to pull the oyster mushrooms apart into shreds.
- Heat 2 tbsp of olive oil in a large heavy set pot over medium heat. Add the mushrooms to the pot and stir to coat them in the oil. Let the mushrooms cook undisturbed, for 6-7 minutes, until golden brown on the heat-facing side.
- Stir the mushrooms, then let them cook for 5-6 more minutes, undisturbed, until crisp and golden brown in most places. Stir in ¼ tsp salt, then transfer the mushrooms into a bowl. Set them aside.
- Add the remaining tbsp oil to the pot and heat over medium heat. Add the finely sliced shallots, and sauté them for 7-8 minutes, until soft. Add the smashed cloves of garlic and continue sautéeing for 4-5 more minutes.
BRAISED BEEF AND MUSHROOMS WITH POLENTA - THE BUSY BAKER
From thebusybaker.ca
5/5 (5)Total Time 1 hr 20 minsCategory Main Course, Main DishCalories 768 per serving
- Heat a large heavy bottomed pot (I like using my enamelled cast iron pot for recipes like this) over medium-high heat and add the olive oil.
- Season the cubes of beef chuck with salt and pepper and brown them on all sides in the pot. You may have to do this in 2 batches to avoid overcrowding the pan. Don't worry about cooking the beef all the way through at this stage - just brown the outside.
- Remove the browned beef to a plate and add the onions, garlic, carrots and celery to the pot. Let the vegetables cook just until they've begun to soften.
BRAISED BEEF WITH MIXED MUSHROOMS | THE COZY APRON
From thecozyapron.com
Reviews 2Category EntreeCuisine AmericanTotal Time 2 hrs 50 mins
- Place the dried mushrooms into a large bowl, and pour enough boiling water over them to completely cover them (roughly 3 cups); cover the bowl, and allow the mushrooms to soak and rehydrate for 20 minutes; once rehydrated, strain the mushrooms through a fine sieve or cheesecloth-lined strainer, and reserve 1 cup of the soaking liquid, or “mushroom stock”; roughly chop the mushrooms, then set aside for a moment.
- Place the beef shanks onto a large plate or platter, and sprinkle both sides liberally with salt, some freshly-cracked black pepper, and the flour; place a large heavy bottom braising pot or pan over medium-high/high heat, and add about 2-3 tablespoons of the olive oil to the pot; once the oil is hot, add the beef shanks into the pot, and allow them to brown and caramelize for about 4-5 minutes on each side; once browned, remove the shanks from the pot, and set aside on a plate for a moment.
- Next, reduce the heat to low, and add into the pot the remaining tablespoon of olive oil and the butter; once hot and melted, add in the sliced onion along with the Italian seasoning, and allow it to caramelize for a couple of moments, scraping up any tasty brown bits on the bottom of the pot; next, add in the garlic and stir, and once the garlic becomes aromatic, stir in the mushrooms.
CHINESE BRAISED MUSHROOMS RECIPE - HOW TO BRAISE MUSHROOMS
From honest-food.net
4.8/5 (9)Category Appetizer, Main Course, Side DishCuisine ChineseCalories 128 per serving
- In a wok or large pan, heat the lard or vegetable oil over high heat. When it just barely begins to smoke, add the ginger, garlic and chiles and stir fry for about 30 seconds. Take the pan off the heat and remove the ginger, garlic and chiles with a slotted spoon. Reserve.
- Return the pan to the heat and add the mushrooms. Stir fry them to coat in the oil, and when they just begin to release their water, add in the stock, soy sauce, Shaoxing wine, vinegar and sugar, if using. Return the ginger, garlic and chiles to the pot. Mix well and simmer gently for about 20 to 30 minutes. You want the sauce to cook down.
- If, when you are ready to eat, the sauce is still thin, mix 2 teaspoons of tapioca, corn or potato starch into about 2 tablespoons of hot water and stir that into the mushrooms. Bring it to a boil and your sauce should thicken and get a pretty sheen on it. Mix in the cilantro and serve at once.
BRAISED MUSHROOM CARROT POLENTA RECIPE ⋆ HERB WINE ...
From forkintheroad.co
5/5 (2)Total Time 50 minsCategory Main DishesCalories 473 per serving
- Heat oil in a large pot or dutch oven over medium heat. Add mushrooms and carrots, cooking until soft, about 10 minutes. Add garlic and cook 1-2 minutes more. Add salt, pepper, wine, thyme, and oregano and cover, cooking until vegetables are soft, about 15 minutes.
- When vegetables are soft, remove lid and turn up heat to medium-high. Cook until wine is reduced but a thick sauce remains, about 10 minutes.
- For polenta: Add polenta and vegetable broth to a saucepan and stir to combine. Bring to a boil over high heat, then reduce heat to medium-low and cover with a lid. Cook about 10 minutes, stirring frequently, or until polenta is thick. Remove from heat, then stir in salt, pepper, and any herbs or cheese until well combined.
- To serve: serve braised mushrooms and carrots, and wine reduction sauce, over polenta in a bowl or on a plate. Top with fresh herbs and sprinkle with salt and pepper.
COQ AU VIN RECIPE (CHICKEN BRAISED IN RED WINE)
From thehungrybluebird.com
5/5 (1)Total Time 14 hrs 30 minsCategory Chicken, Main CourseCalories 779 per serving
- In medium pot, bring wine, peppercorns, whole garlic, celery, carrots and sliced yellow onion to a boil. Reduce heat and simmer for 5 minutes. Let cool. Place chicken in large bowl and pour cooled wine mixture over the pieces and then drizzle with 1 tablespoon olive oil. Cover and marinate overnight.
- Heat oven to 325º and make bouquet garni; tie parsley sprigs, bay leaves and thyme sprigs together, set aside.
- Remove chicken from marinade and pat dry. Strain marinade, reserving the solids and liquid separately.
- In a large, heavy bottomed pot, heat 1 tablespoon olive oil. Add the bacon and cook until crisp, about 8 minutes. Remove bacon to a bowl with slotted spoon and set aside.
BRAISED MUSHROOMS RECIPE - GOOD HOUSEKEEPING
From goodhousekeeping.com
Cuisine American, FrenchEstimated Reading Time 50 secsServings 4
WHITE WINE BRAISED CHICKEN WITH MUSHROOMS AND BABY POTATOES
From wholeandheavenlyoven.com
4/5 (2)Estimated Reading Time 2 minsServings 3Total Time 45 mins
- Season chicken thighs with salt and pepper to taste. Heat a large oven-safe saucepan over medium-high heat. Sear chicken thighs on both sides, 1-2 minutes until a deep golden brown. Transfer to a plate and set aside.
- Reduce heat to medium and saute garlic and shallots in remaining drippings until translucent and fragrant. Add, rosemary baby potatoes, mushrooms, wine, and chicken broth.
- Bring to a low simmer over medium high-heat then remove from heat and nestle chicken back into pan. Cover pan and braise chicken at 400F 30-35 minutes then remove lid and bake an additional 10-15 minutes until chicken skin is crisp and golden, registers 160F, and potatoes and mushrooms are tender. Serve hot and enjoy!
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5/5 (1)Total Time 30 minsCategory DinnerCalories 498 per serving
- Empty the flour into a shallow dish. Season the chicken with the pepper and then dredge the chicken in the flour until lightly coated. Set aside.
- Heat the butter in a large pot over medium-high heat. Cook the chicken until browned on both sides, about 5 minutes per side. Place browned chicken on a plate or platter and cover loosely with aluminum foil to keep warm. Set aside.
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From nataliemaclean.com
BRAISED CHICKEN WITH MUSHROOMS RECIPE - FOOD NEWS
From foodnewsnews.com
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...
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