Chardonnay Chicken Wild Mushroom Stew Food

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CHARDONNAY CHICKEN



Chardonnay Chicken image

This chicken is topped with mushrooms and a creamy Chardonnay sauce for tasty perfection in a weeknight dinner for two!

Provided by Kathryn | Urban Foodie Kitchen

Categories     Main Course

Time 25m

Number Of Ingredients 12

2 - 4 boneless (skinless chicken breasts (about 8 to 10 ounces total), pounded to 1/2 inch thick)
1 egg white
2-3 tablespoons all-purpose flour
1/4 teaspoon salt
1/2 teaspoon ground pepper (divided)
2 tablespoons extra virgin olive oil
1/2 cup Chardonnay
1/4 cup fresh lemon juice
2 cloves garlic (minced)
2 cups sliced baby Bella mushrooms
1/2 teaspoon dried thyme
1/4 cup crème fraîche

Steps:

  • Preheat oven to 425°F.
  • Mix flour, salt and 1/4 teaspoon pepper in a small shallow pan. Place egg white in a second small shallow pan and beat lightly.
  • Dip each chicken breast in the egg white and then dredge in the flour mixture. Shake off any excess and place on a plate.
  • Heat oil in an oven-safe skillet over medium-high heat. Place chicken breasts in skillet, cook for 2-3 minutes or until golden brown. Turn breasts and cook for two more minutes. Remove pan from heat and place in pre-heated oven. Cook for 8-10 minutes until chicken is done.
  • Remove chicken from pan, cover and keep warm.
  • Return the pan to medium-low heat. Add the chardonnay and deglaze by scraping the brown bits from the bottom of the pan. Add the garlic and cook for about 30 seconds. Add the lemon juice, remaining pepper, thyme and mushrooms. Cook for 10 minutes. Remove pan from heat and stir in crème fraîche.
  • Place the chicken on warm plates. Pour sauce over chicken and serve immediately.

CHICKEN WITH MUSHROOMS AND WINE



Chicken With Mushrooms and Wine image

The boneless, skinless chicken breast is as simple to prepare as a burger, nearly as ubiquitous and generally seen as both classier and "healthier." But in the kitchen, it has two major shortcomings. First, its intrinsic flavor is minimal, more akin to pasta than to even an egg. (An egg is exciting by comparison.) Second, preparing a burger isn't that simple: unless you're looking for well done, you have to get the timing just right. In preparing chicken breasts, the cooking time should be just long enough for all but the last traces of pink to vanish - and no longer. The breast can be done in as little as six minutes, for a thinnish one subjected to high heat, or it might take as long as 10 minutes or even a bit more - but never 20, unless you are cooking the thing on a radiator. Overcooking is easy, and the results are predictably undesirable. Here's a simply wonderful way to prepare the humble breast with just a little wine (practically any kind will do) and mushrooms.

Provided by Mark Bittman

Categories     dinner, easy, quick, weekday, main course

Time 45m

Number Of Ingredients 8

4 chicken-breast halves (about 1 1/2 pounds)
2 tablespoons extra-virgin olive oil
3 tablespoons butter, divided
1/4 cup flour
1 pound mushrooms, sliced
1/2 cup wine
Parsley, for garnish
Salt and pepper

Steps:

  • Season chicken breasts with salt and pepper. Put a large skillet over medium-high heat for 2 or 3 minutes.
  • Add extra-virgin olive oil and 2 tablespoons butter to the skillet and swirl it around.
  • Put flour on a plate. When the butter foam subsides, dredge the chicken in flour, shaking to remove the excess.
  • Add the breasts to the skillet and cook so there is a constant sizzle but no burning.
  • Cook, turning once, until the chicken is browned on both sides and nearly cooked through, about 5 minutes per side.
  • Transfer the chicken to a plate and cover loosely with foil to keep warm.
  • Add mushrooms to the skillet and cook, undisturbed, until the liquid from the mushrooms evaporates completely.
  • With the heat still on medium-high, add wine to the skillet and let it bubble, stirring, until it is reduced by half, about 2 minutes.
  • Add the remaining tablespoon of butter and cook until the sauce is thickened; return the chicken breasts to the skillet, turn them in the sauce. Season to taste with salt and pepper and serve.
  • Garnish with chopped parsley.

Nutrition Facts : @context http, Calories 255, UnsaturatedFat 9 grams, Carbohydrate 6 grams, Fat 16 grams, Fiber 1 gram, Protein 20 grams, SaturatedFat 6 grams, Sodium 394 milligrams, Sugar 1 gram, TransFat 0 grams

CHICKEN WITH WILD MUSHROOMS



Chicken with Wild Mushrooms image

Provided by Ina Garten Bio & Top Recipes

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.

CHARDONNAY CHICKEN SYMPHONY



Chardonnay Chicken Symphony image

A flavorful combination of chicken, Chardonnay, olives, mushrooms, artichoke, and spices for a delightful meal with your sweetheart. Serve promptly while warm as a main dish or optionally over a bed of couscous.

Provided by SOULT

Categories     Meat and Poultry Recipes     Chicken

Time 30m

Yield 3

Number Of Ingredients 10

1 tablespoon olive oil
1 teaspoon salt-free garlic and herb seasoning blend (such as Mrs. Dash®)
¼ teaspoon garlic powder
1 pinch ground black pepper
6 boneless, skinless chicken breast tenders
1 cup dry Chardonnay
1 (7 ounce) can portobello mushrooms, drained
1 (6 ounce) jar marinated artichoke hearts, drained
1 (2.5 ounce) can black olives, drained
½ teaspoon capers

Steps:

  • Heat olive oil in a skillet over medium heat.
  • Sprinkle salt-free seasoning, garlic powder, and black pepper over both sides of the chicken. Add chicken to the hot skillet; cook for 2 1/2 minutes per side.
  • Stir Chardonnay, mushrooms, artichoke hearts, and olives into the skillet. Cook and stir, turning chicken periodically, until no longer pink in the center and the juices run clear, 7 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  • Add capers to the skillet, reduce heat, and simmer 3 minutes more.

Nutrition Facts : Calories 340.7 calories, Carbohydrate 13.7 g, Cholesterol 67 mg, Fat 13.7 g, Fiber 4.4 g, Protein 28.2 g, SaturatedFat 1.9 g, Sodium 768 mg, Sugar 2.1 g

CHICKEN AND WILD MUSHROOMS WITH WHITE WINE AND CREAM



Chicken and Wild Mushrooms with White Wine and Cream image

Tender chunks of chicken are cooked in a rich Swanson® Chicken Broth-based sauce with wild mushrooms, herbs, and cream.

Provided by Campbell's Kitchen

Categories     Trusted Brands: Recipes and Tips     Swanson®

Time 55m

Yield 6

Number Of Ingredients 12

2 pounds boneless, skinless chicken thighs, cut into 2-inch pieces
1 pinch salt and pepper to taste
1 tablespoon olive oil
2 medium shallots, finely chopped
3 cloves garlic, minced
16 ounces sliced assorted wild mushrooms, such as chanterelles or shiitake
2 cups Swanson® Chicken Broth
½ cup dry white wine
1 bay leaf
1 teaspoon chopped fresh thyme leaves
2 tablespoons flour
½ cup cream

Steps:

  • Season chicken with salt and pepper.
  • Heat oil in a large non-stick skillet over medium-high heat. Add chicken and sear on all sides. Remove chicken from pan. Add shallots and cook until beginning to turn translucent, about 3 minutes; stir in garlic and mushrooms and cook and stir until mushrooms begin to soften, about 2 minutes.
  • Stir in Swanson® Chicken Broth and wine; add bay leaf and fresh thyme. Cover and cook over low heat until chicken is cooked through, about 30 minutes, stirring occasionally. Remove bay leaf.
  • Whisk together flour and cream. Stir mixture into chicken and sauce. Cook and stir over medium heat until slightly thickened, about 3 minutes.

Nutrition Facts : Calories 362.8 calories, Carbohydrate 10.7 g, Cholesterol 100.4 mg, Fat 21.1 g, Fiber 1.1 g, Protein 26.6 g, SaturatedFat 6.8 g, Sodium 441.6 mg, Sugar 1.9 g

CREAMY CHICKEN & WILD MUSHROOMS



Creamy chicken & wild mushrooms image

John Torode dishes up a creamy chicken casserole with ceps, tarragon and a white wine cream sauce

Provided by John Torode

Categories     Dinner, Main course

Time 1h

Number Of Ingredients 7

25g dried cep
50g butter , softened
small handful tarragon , leaves torn
4 chicken breasts , skin on
1 tbsp olive oil
150ml white wine
100g crème fraîche

Steps:

  • Soak the mushrooms in 300ml hot water for 10 mins until plump. Drain, reserving the soaking liquid, and chop. Mix with the butter and half the tarragon, then stuff under the skin of the chicken.
  • Heat oven to 200C/180C fan/gas 6. Heat the oil in a large flameproof dish, add the chicken and brown on all sides. Transfer to the oven for 20 mins. Remove from the oven; the chicken should be cooked by now. Remove from dish and keep warm.
  • Return the dish to the heat, add the wine and simmer until nearly reduced. Add the reserved mushroom liquid and simmer to reduce by half. Stir in the crème fraîche and simmer for 1-2 mins more. Add the remaining tarragon and season. Return the chicken to the dish, heat through for 1 min more, then serve.

Nutrition Facts : Calories 474 calories, Fat 35 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 2 grams sugar, Protein 27 grams protein, Sodium 0.4 milligram of sodium

CROCK POT CHICKEN STEW WITH MUSHROOMS



Crock Pot Chicken Stew With Mushrooms image

I attended a cooking class and the chef prepared this at home since it was a crock pot recipe but showed us how to prepare the meal during our class. It is a meal I prepare often. When our son and his wife come for dinner she always requests chicken stew. I serve it with polenta. The gravy is awesome!!

Provided by jrbennett

Categories     Stew

Time 3h20m

Yield 4 serving(s)

Number Of Ingredients 10

12 ounces of fresh sliced mushrooms
1 large onion, sliced
2 garlic cloves, minced
salt and pepper
8 boneless skinless chicken thighs
1/2 cup chicken stock or 1/2 cup broth
1 (6 ounce) can tomato paste
1/2 cup merlot or 1/2 other dry wine
2 tablespoons quick-cooking tapioca
1 teaspoon dried thyme

Steps:

  • Place the muhrooms, onion and garlic in the insert of a slow cooker.
  • Season generously with salt and pepper and stir to combine.
  • Season chicken generously with salt and pepper and place in the insert on top of the vegetables.
  • In a small bowl, combine the chicken broth, tomato paste, wine, tapioca,thyme 1/4 teasoon salt and 1/4 teaspoon pepper.Pour over chicken and vegetables in the insert.
  • Cover and cook 3 to 4 hours on high or 7 to 8 hours on low.

CHICKEN AND DUMPLINGS WITH MUSHROOMS



Chicken and Dumplings with Mushrooms image

Provided by Bon Appétit Test Kitchen

Categories     Soup/Stew     Chicken     Mushroom     Poultry     Braise     Kid-Friendly     Dinner     Lunch     Fall     Winter     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free     Small Plates

Yield Makes 6 servings

Number Of Ingredients 20

Chicken stew:
6 ounces slab bacon, cut into 1/4" pieces
1/4 cup all-purpose flour
4 chicken legs (drumsticks with thighs; about 2 pounds)
Kosher salt, freshly ground pepper
1 1/2 pounds mixed mushrooms
1 medium onion, chopped
6 garlic cloves, crushed
1/4 cup dry white wine
6 sprigs thyme
2 bay leaves
8 cups low-sodium chicken broth
Dumplings and assembly:
3/4 teaspoons kosher salt, plus more
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon freshly grated nutmeg
1/8 teaspoon freshly ground black pepper
2 large eggs
1/4 cup whole milk

Steps:

  • For chicken stew:
  • Crisp bacon in a large Dutch oven over medium heat; transfer to a paper towel-lined plate.
  • Place flour in a shallow bowl. Season chicken with salt and pepper and dredge in flour. Working in batches, cook chicken, skin side down, in same pot over medium heat until deep golden brown and crisp (do not turn), 12-15 minutes. Transfer to a plate.
  • Working in 2 batches, cook mushrooms in same pot, seasoning with salt and pepper and stirring occasionally, until brown, 5-8 minutes. Transfer to a bowl. Add onion and garlic to pot; cook, stirring occasionally, until onion is soft and translucent, 5-8 minutes.
  • Add wine to pot; simmer until reduced by half, about 5 minutes. Add chicken, bacon, thyme, bay leaves, and broth; season with salt and pepper. Bring to a boil, reduce heat, and gently simmer, partially covered, skimming occasionally, until chicken is falling off the bone, 2-2 1/2 hours. Add mushrooms and simmer until flavors meld, 10-15 minutes; season with salt and pepper.
  • For dumplings and assembly:
  • Bring a medium pot of salted water to a boil. Whisk flour, baking powder, nutmeg, pepper, and 3/4 teaspoons salt in a medium bowl. Whisk in eggs and milk (batter will be slightly lumpy). Reduce heat until water is at a strong simmer. Drop teaspoonfuls of batter into water; cook until dumpling are cooked through and doubled in size, about 5 minutes. Remove with slotted spoon; add to stew just before serving.
  • DO AHEAD: Stew (without dumplings) can be made 3 days ahead. Let cool; cover and chill.

CHARDONNAY CHICKEN & WILD MUSHROOM STEW



Chardonnay Chicken & Wild Mushroom Stew image

Delicious and hearty stew. Goes great with a caesar salad and fresh baked bread. If not eaten within several hours of being made the stew will darken to a muddy brown as the mushrooms, especially the portobellos, loose their juices. The color change really isn't very attractive, but if you don't mind it, the stew does reheat well. It will retain it's flavor after being stored for up to 6 months in an airtight container in the freezer.

Provided by littleturtle

Categories     Stew

Time 1h35m

Yield 4 serving(s)

Number Of Ingredients 21

1 tablespoon olive oil, divided
2 lbs boneless chicken breasts or 2 lbs boneless chicken thighs, cut into bite-sized pieces
1 tablespoon Dijon mustard
3/4 teaspoon salt, divided
1/2 teaspoon pepper, divided
1 tablespoon dried porcini mushrooms
1/2 cup boiling water
1 cup Chardonnay wine
1 cup rich chicken broth
1/2 teaspoon dried tarragon, divided
1 cup instant rice, prepared according to box directions
2 tablespoons unsalted butter
1/4 lb shiitake mushroom, destemmed & caps quartered
2 shallots, chopped
1/4 lb cremini mushroom, quartered (Italian brown mushrooms)
1/4 lb portabella mushroom, halved & sliced
3/4 teaspoon lemon juice
1/8 cayenne pepper
1 teaspoon cornstarch
1/4 cup heavy cream
1 tablespoon fresh parsley, chopped (to garnish)

Steps:

  • In a dutch oven or stockpot, heat 1/2 tablespoon olive oil over med-high heat; sauté chicken with dijon mustard, 1/4 teaspoon salt, and 1/8 teaspoon pepper, until golden brown (8 minutes).
  • In a small bowl, soak dried porcinis in boiling water until soft (15-20 minutes).
  • Remove chicken to a plate.
  • Pour in the wine and bring to a boil, scraping up any bits of chicken left in the pan.
  • Return the chicken and add the stock, 1/4 teaspoon each tarragon, salt, and pepper.
  • Cover pan, and let simmer over med-low heat until chicken is tender (25-30 minutes).
  • Remove the porcini from their soaking liquid, and squeeze them out over the bowl to remove excess liquid.
  • Strain soaking liquid and reserve.
  • Rinse porcini to remove any sand or grit; then chop.
  • In a large skillet, melt butter with 1/2 tablespoon olive oil; sauté the shiitake mushrooms, over med-high heat, for 2 minutes.
  • Add the shallots, the cremini, and the portobello; cook, tossing often, until lightly browned (2-3 minutes).
  • Season with remaining 1/2 teaspoon tarragon, 1/4 teaspoon salt, and 1/8 teaspoon pepper, the lemon juice, and the cayenne pepper.
  • Add the porcini and reserved liquid, and let boil, stirring constantly, until liquid is reduced by half (1-2 minutes).
  • Scrape the contents of the skillet into the dutch oven and simmer for 10 minutes.
  • Blend the cornstarch into the cream until smooth; stir mixture into the stew.
  • Let simmer for 2 minutes.
  • Garnish with parsley and serve over rice.

Nutrition Facts : Calories 721, Fat 37.2, SaturatedFat 13.9, Cholesterol 180.9, Sodium 1096.8, Carbohydrate 29.2, Fiber 1.9, Sugar 3, Protein 55.1

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Rumble — All Recipes 5 Ingredient Meal Creamy Chardonnay Chicken Stew cooking recipe, food recipes, Health. You won't believe this one-pot meal is made with only 5 ingredients. Chardonnay when combined with heavy cream yields a stew that is silky, tangy and comforting to even the pickiest of eaters! You don't need an expensive bottle of wine ...
From rumble.com


CHARDONNAY | PAIRINGS | RECIPES | OUR STORY | PEDRONCELLI ...
Here is one of my mom’s recipes—delicious with our Chardonnay. Wine Pairing: Chardonnay. Grilled Chicken with Dijon Marinade . This is a simple and delicious family favorite. Wine Pairing: Chardonnay. One-Pan Sage-and-Onion Chicken and Sausage. One pan, easy peasy and tasty too-start the night before for the most flavor. Wine Pairing: Chardonnay Pinot Noir. Sesame …
From pedroncelli.com


CHARDONNAY CHICKEN WILD MUSHROOM STEW RECIPE - WEBETUTORIAL
Chardonnay chicken wild mushroom stew is the best recipe for foodies. It will take approx 95 minutes to cook. If it is the favorite recipe of your favorite restaurants then you can also make chardonnay chicken wild mushroom stew at your home.. Chardonnay chicken wild mushroom stew may come into the following tags or occasion in which you are looking to …
From webetutorial.com


CHICKEN & MUSHROOM RECIPES - BBC GOOD FOOD

From bbcgoodfood.com


CHICKEN AND WILD MUSHROOM STEW - BODYANDSOUL.COM.AU
Add diced chicken and cook together for 5 minutes, until the meat is slightly browned. Add wild mushrooms (reserving the soaking water) and wine and bring the heat up to let it bubble away for a ...
From bodyandsoul.com.au


BEEF & WILD MUSHROOM STEW – RECIPES COLLECTION
Beef & Wild Mushroom Stew. March 2, 2021 Fabio. Ingredients. 2 tablespoons vegetable oil 1 pound medium mushrooms, each cut in half 1 package dried mushrooms (1/2 ounce) 2 pounds beef for stew, cut into 1 1/2-inch chunks 3/4 teaspoon salt 1 large onion, diced 2 garlic cloves, minced 2 medium carrots, each cut lengthwise in half, then crosswise into thirds …
From recipescollection.org


COZY UP TO THIS NEW CHICKEN AND WILD MUSHROOM STEW WITH ...
#White Wine; Cozy up to this new chicken and wild mushroom stew with schmaltzy croutons; Cozy up to this new chicken and wild mushroom stew with schmaltzy croutons. Salon - Ashlie D. Stevens • 19h. A few weeks ago, I set out to make the perfect mid-winter chicken stew. I wanted something that was herby, woodsy and deeply savory — the kind of recipe I could see …
From flipboard.com


PIN ON *DROOL*
Jan 15, 2013 - Chardonnay Chicken & Wild Mushroom Stew With Olive Oil, Boneless Chicken Breast, Dijon Mustard, Salt, Pepper, Dried Porcini Mushrooms, Boiling Water, Wine, Rich Chicken Broth, Dried Tarragon Leaves, Instant Rice, Unsalted Butter, Shiitake, Shallots, Cremini Mushrooms, Portabello Mushroom, Lemon Juice, Cayenne Pepper, Corn Starch, Heavy …
From pinterest.co.uk


SLOW COOKER WHITE WINE CHICKEN STEW
Next, remove 1/2 cup of chicken broth from the slow cooker and transfer to a medium bowl, then stir in 1/2 cup of milk and whisk in 1/4 cup flour until there aren't any lumps remaining. Add mixture back to slow cooker and stir to combine. Stir in frozen peas and cook uncovered on HIGH for 15-20 more minutes until chicken stew thickens up a bit. Taste and season with more salt …
From calivirgin.com


CHICKEN CHARDONNAY STEW- TFRECIPES
Place the chicken, mushrooms, red pepper, onion and artichokes in a 5-qt. slow cooker. In a small bowl, combine the chardonnay, tomato paste, garlic and thyme; pour over vegetables., Cook, covered, on low until chicken is tender, 5-6 hours. …
From tfrecipes.com


MUSHROOM STEW RECIPE - RECIPES.NET
Add brown mushrooms and saute for about 3 minutes, until nicely colored. Add thyme, rosemary, chili powder, and tomato paste. Roast briefly. Add the flour and continue roasting briefly. Deglaze with remaining red wine and reduce briefly. Add the mushroom or vegetable broth and bring the stew to a simmer. Stir occasionally and simmer for roughly ...
From recipes.net


LAMB & WILD MOREL STEW - FOREST FOR DINNER | WILD FOOD ...
Heat the butter in a large, heavy-bottomed pot over medium-high heat. Brown the lamb cubes for five minutes, then add a tablespoon of flour, stirring for another 2-3 minutes. Add the marinade, morel stock, and herbs. Reduce heat, cover, and let simmer for about 30 minutes. Then add carrots and morels to the pot and simmer for another 20-25 minutes.
From forestfordinner.ca


BASIL CHICKEN STEW - ALL INFORMATION ABOUT HEALTHY RECIPES ...
Pour in the white wine and chicken stock and season with salt and pepper. See more result ›› See also : Chicken Tomato Basil Soup Recipe , Fresh Basil Recipes With Chicken 96. Visit site . Share this result ×. Summer Chicken & Basil Stew Recipe - BBC Good Food. Copy the link and share. Tap To Copy Tomato Basil Chicken Stew Recipe - Recipes.net great recipes.net. …
From therecipes.info


WHITE WINE, CHICKEN, LEEK AND MUSHROOM STEW - ALPINE DINING
1/2 C. dry white wine, such as chardonnay ; 4 C. chicken broth; 1/2 C. parmesan cheese; 2-3 tbsp. heavy cream; zest of one lemon; black pepper, fresh thyme and lemon slices – for garnish ; Directions. Prepare the rotisserie chicken, set meat aside. Slice mushrooms (or tear the oysters and shitakes). Add your butter and heat over medium in a Dutch oven. Add the …
From alpinedining.com


BEEF AND WILD MUSHROOM STEW - GOOD HOUSEKEEPING
Beef and Wild Mushroom Stew Nov 30, 2006 To update Mom's traditional pot of beef and vegetables, we added fresh and dried mushrooms, chicken broth, red wine, and baked the stew until fork-tender.
From goodhousekeeping.com


COZY UP TO THIS NEW CHICKEN AND WILD MUSHROOM STEW …
Remove the chicken from the pot and set aside. Add the butter to the pot, followed by the garlic and chopped leeks. Allow them to cook until just softened, then add the mixed wild mushrooms. Add ...
From salon.com


HUNGARIAN MUSHROOM SOUP RECIPE: A CREAMY MUSHROOM SOUP ...
Cook the onions and mushrooms in a large soup pot in the butter until soft, about 15 minutes. Add the chicken broth wine, dill, thyme, paprika and soy sauce. Bring to a simmer and cook until it reduces by half, about 10 minutes. In a small bowl, combine the milk and flour until smooth. Whisk the mixture into the soup and cook about 10 minutes.
From 30seconds.com


CHICKEN IN CHANTERELLE MUSHROOM AND GARLIC STEW | RECIPES ...
Simmer for 20 minutes, until the wine is reduced by half. Place a large saucepan over medium heat. Pour in the chicken stock and bring to a simmer. Simmer for about 30 minutes or until the stock is reduced by half. Remove from the heat. Add the stock, chicken breasts and potatoes to the stew and cover. Decrease the heat to medium-low and cook ...
From merryedwards.com


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