CHICKEN WITH WILD MUSHROOM AND BALSAMIC CREAM SAUCE
This recipe is a modern take on the ol' Cream of Mushroom Chicken. This one is more healthful and almost as easy as pouring that condensed, salty mass out of a can. It will heal a long day!
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Heat a large pot of water to a boil. Salt the water and add orzo pasta. Cook to al dente.
- Preheat a large nonstick skillet over medium-high heat and add extra-virgin olive oil, 2 turns of the pan. Season chicken liberally with salt and pepper and add to the hot skillet. Cook the chicken for 5 to 6 minutes on each side. Remove the chicken from the pan and cover with foil to keep warm.
- Return the skillet to the heat, turn heat back a bit, and add the butter. Once the butter melts add the mushrooms and brown stirring occasionally for about 4 to 5 minutes. Once the mushrooms are brown season with salt and pepper then add the garlic, thyme and shallots. Cook stirring occasionally for about 2 minutes or until the shallots are wilted. Sprinkle the flour into the pan and cook 2 minutes more. Whisk in the stock, balsamic vinegar and the cream. Turn the heat up to high and simmer for about 2 minutes or until thickened. Slice the chicken on an angle. Add the parsley and the chicken back to the skillet to heat up, about 1 minute.
- To serve, pile orzo on dinner plates and top with the sliced chicken and sauce.
CHICKEN BLINTZES WITH WILD MUSHROOMS
These are not your average blintzes. Elegant and savory, they are as good for a midnight supper as they are for brunch. Though the recipe is a bit complex, it can be parceled out into a series of small, manageable chores; both the pancakes and filling can be prepared up to 2 days ahead, and once the blintzes are assembled, they can wait in the fridge as well. The final step of browning and crisping the blintzes in butter is almost no work at all.
Provided by David Tanis
Categories dinner, lunch, main course
Time 2h30m
Yield 8 to 10 servings
Number Of Ingredients 20
Steps:
- Make the batter: Put flour and salt in medium mixing bowl. Whisk in eggs and milk and beat until smooth. Refrigerate for at least 30 minutes (overnight if you wish). Thin with a little more milk if necessary; mixture should have the consistency of heavy cream.
- Put an 8-inch skillet or crepe pan over medium high heat. Brush lightly with melted butter, then pour in a scant 1/4 cup batter. Tilt pan and swirl batter so it fills pan to maximum circumference. Fry pancake on one side only until lightly browned. Lay pancakes browned side down on a plate, stacking pancakes as you go. Continue until all batter is used. Pancakes can be made ahead and kept wrapped in refrigerator for up to 2 days.
- Make the filling: Heat oven to 400 degrees. Season chicken inside and out with salt and pepper. Put thyme bunch in cavity. Place on a rack in a roasting pan and roast breast side down for about 1 hour, until juices run clear at thickest part of thigh when pierced with skewer. Let cool, then tear meat from carcass in large chunks. Remove skin and bones (you can reserve for making broth). Chop meat in rough 1/2-inch cubes. Set aside.
- Put oil in a skillet over medium high heat. Add chanterelles and season with salt and pepper. Cook for about 2 minutes until lightly colored. Add garlic and chopped thyme leaves, stir and cook 1 minute more. Remove chanterelles from pan with a slotted spoon. Add black mushrooms to pan and season lightly with salt. Lower heat and cook gently for 2 minutes. Mix half the black mushrooms with all of the chanterelles; cut remaining black mushrooms into strips and reserve for garnish.
- Melt 2 tablespoons butter in wide skillet. Add onion and cook over medium high heat, until softened, about 2 minutes. Add leeks, season with salt and pepper and cook, stirring, for another 2 minutes. Add chicken and mushroom mixture and stir to combine. Sprinkle with flour and stir again. Add broth and wine and let simmer for 2 minutes. Taste and adjust seasoning, then let cool completely and refrigerate for 1 hour or up to 1 day ahead.
- Assemble blintzes: Lay pancakes browned side up on a board. Fill each pancake with about 3 tablespoons chicken mixture. Fold pancake around filling to make a rectangular package. Place packages seam side down on a baking sheet. Packages can be covered and refrigerated for up to 1 day.
- In a wide skillet over medium heat, working in batches, gently fry blintzes on both sides with remaining 2 tablespoons butter for 2 minutes on each side, until crisp and golden. (You may need to add a bit more butter as you go.) Keep fried blintzes warm in a low oven. Serve 2 or 3 blintzes per person on warmed plates. Dab each blintz with a spoonful of crème fraîche and sprinkle with chives. Garnish with reserved black mushrooms, warmed through.
Nutrition Facts : @context http, Calories 642, UnsaturatedFat 23 grams, Carbohydrate 38 grams, Fat 39 grams, Fiber 2 grams, Protein 33 grams, SaturatedFat 13 grams, Sodium 809 milligrams, Sugar 3 grams, TransFat 0 grams
CHICKEN WITH WILD MUSHROOMS
Provided by Ina Garten Bio & Top Recipes
Categories main-dish
Time 1h50m
Yield 6 servings
Number Of Ingredients 12
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.
BUTTER-ROASTED SUPREME OF CHICKEN WITH WILD MUSHROOM & POTATO GRATIN
This delicious Gordon Ramsay recipe is a reader favourite every Christmas - time you find out why
Provided by Gordon Ramsay
Categories Dinner, Main course
Time 1h40m
Number Of Ingredients 20
Steps:
- To make the gratin, peel and slice the potatoes no thicker than a 50p piece using a mandolin, if you have one. Bring the milk, cream, garlic, herbs and some seasoning to the boil in a large saucepan, then turn down the heat and simmer for a few mins.
- Slip the potatoes into the hot milk mixture and simmer for 10 mins until just cooked. Drain the potatoes in a colander over a bowl to catch the liquid - reserve the milk. While the potatoes are simmering, heat half the butter in a frying pan until foaming. Fry the mushrooms for 2 mins until just wilted, season with salt and pepper and set aside.
- Rub 2 small gratin dishes (or 1 medium) with the remaining butter, sprinkle over the thyme leaves and grate over some of the cheese. Fill the dishes halfway with potato slices, moisten with a little milk and grate over more cheese. Fill up the dishes with potato slices, add enough milk to cover, then top with the mushrooms and the rest of the cheese.
- For the chicken, mix about two-thirds of the butter with the lemon zest and half the juice, the parsley, paprika and some salt and pepper. Lift the skin slightly away from each breast, spread or pipe the flavoured butter under the skin, then stretch the skin back over. Chill up to a day in advance, if you like.
- Heat oven to 220C/200C fan/gas 7. Heat the remaining butter in an ovenproof frying pan until foaming. Pan-fry the chicken, basting constantly with the butter until starting to brown. Add the shallot, garlic, thyme and stock. Place the chicken, skin-side up in its pan, on the higher shelf of the oven, and the gratins on the lower shelf. Roast both for 25-30 mins, then remove the chicken and rest for 15 mins, while the gratins continue to cook.
- To finish, remove the chicken from the pan. Place the pan back on the heat, squeeze over the remaining lemon juice and bring everything to a hard boil. Pass the sauce through a sieve, pressing down firmly on all the soft shallot and garlic. Heat a drizzle of olive oil in another frying pan and reheat the leeks until they start to colour. With the gratins cooked, you are now ready to plate up.
- Line six leeks up in a row in the middle of each plate. Carve the chicken on a slant into five thick slices. Neatly fan out each chicken breast over the leeks. Spoon the sauce over the chicken and around the leeks, and serve with the potato gratin.
Nutrition Facts : Calories 1343 calories, Fat 108 grams fat, SaturatedFat 65 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 59 grams protein, Sodium 1.6 milligram of sodium
BRAISED CHICKEN LEGS WITH WILD MUSHROOMS
A good roasted chicken is a simple pleasure, but a braised chicken dish is always more interesting. Here, dried wild mushrooms, smoked bacon and red wine perfume the sauce to give these chicken legs depth and character, with a flavor nearly similar to a game bird. Using turkey broth makes this braise even more heady. For a quick, concentrated broth, simmer 2 pounds of meaty turkey wings with 6 cups water for about an hour. Finding a dried wild mushroom is not like hunting for its fresh counterpart in the forest. Most Italian delis and nearly all supermarkets sell little packets of dried wild mushrooms.
Provided by David Tanis
Categories dinner, poultry, main course
Time 2h
Yield 6 servings
Number Of Ingredients 17
Steps:
- Rinse porcini with warm water (they are often sandy), then place in a small bowl, cover with hot water and soak until softened, about 15 minutes. In a separate bowl, soak the morels in hot water.
- Heat oven to 400 degrees. Place chicken legs on a baking sheet in one layer. Season generously on both sides with salt and pepper. Roast, uncovered, for about 20 minutes, or until nicely browned. Remove and set aside. Turn oven to 350 degrees.
- Meanwhile, make the sauce: Melt 2 tablespoons butter in a Dutch oven or heavy-bottomed pot over medium-high heat. Add onions and cook, stirring, until softened and beginning to color.
- Add bacon and tomato paste, stir to incorporate with onions, and cook for about 1 minute, then stir in garlic and cayenne. Sprinkle with flour and stir to coat. Add wine and cook for 1 minute, then whisk in turkey broth and bring to a simmer. The sauce will thicken slightly. Add bay leaf and thyme sprig. Drain porcini and morels and add to sauce.
- Submerge browned chicken legs in sauce and bring to a brisk simmer. Cover and transfer pot to oven. Bake for about 1 hour, until chicken is tender. Remove from oven and keep covered.
- While chicken bakes, make the potatoes: Put potatoes in a saucepan and cover with 1 inch of water. Add 1 teaspoon salt and bring to a boil over high heat. Reduce to a brisk simmer and cook until tender, about 15 minutes.
- Drain potatoes and let cool. Peel potatoes with a paring knife and return to saucepan. (Alternatively, potatoes may be peeled before cooking, or you may opt to leave skins on.) Add remaining 2 tablespoons butter and 1 cup water. Bring to a simmer over high heat to warm potatoes through, then set aside, covered.
- To serve, divide legs among 6 warm plates. Spoon sauce and mushrooms over each serving. Sprinkle parsley over potatoes and place a few potatoes on each plate. Transfer remaining potatoes and buttery juices to a serving dish. Serve remaining sauce in a gravy boat if desired.
Nutrition Facts : @context http, Calories 833, UnsaturatedFat 29 grams, Carbohydrate 40 grams, Fat 51 grams, Fiber 5 grams, Protein 46 grams, SaturatedFat 17 grams, Sodium 1653 milligrams, Sugar 7 grams, TransFat 0 grams
CREAMY CHICKEN & WILD MUSHROOMS
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
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
CHICKEN WITH FETA AND WILD MUSHROOMS
This simple chicken breast dish gets its flavor from a savory mixture of garlic, crumbled feta, sour cream and assorted wild mushrooms.
Provided by My Food and Family
Categories Home
Time 1h10m
Yield Makes 4 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F. Mix cheese, sour cream, basil and garlic; set aside.
- Brush oil onto bottom of 13x9-inch baking dish. Place chicken in prepared dish; top evenly with mushrooms. Spoon about 1/4 cup of the feta mixture onto each chicken breast.
- Bake 45 to 50 min. or until chicken is cooked through (170°F). Serve over hot cooked couscous or wild rice, if desired.
Nutrition Facts : Calories 300, Fat 18 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 105 mg, Sodium 400 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 31 g
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