CHICKEN SHIRAZ WITH PORCINI AND WHOLE SHALLOTS
There are a lot of steps to this recipe, but each one is very easy and the outcome is great. It's very similar to the classic French coq au vin. Two kinds of wild mushrooms add earthy flavor. From Bon Appetit.
Provided by lazyme
Categories Chicken Breast
Time 2h
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 300°F.
- Bring broth and porcini mushrooms to boil in small saucepan.
- Remove from heat and let stand at room temperature until mushrooms soften, about 25 minutes.
- Using slotted spoon, transfer mushrooms to cutting board and chop coarsely.
- Pour mushroom broth into medium bowl, leaving sediment behind.
- Reserve broth.
- Meanwhile, heat oil in heavy large ovenproof pot over medium heat.
- Add pancetta and cook until crisp and brown, stirring frequently, about 10 minutes.
- Using slotted spoon, transfer pancetta to paper towels to drain.
- Sprinkle all chicken pieces with salt and pepper.
- Working in batches, add chicken to pot and cook over medium-high heat until lightly browned, about 5 minutes per side.
- Transfer chicken to platter.
- Pour off all but 3 tablespoons drippings from pot.
- Add whole shallots to pot.
- Cook until lightly browned, about 2 minutes per side.
- Add crimini mushrooms.
- Cook until mushrooms begin to brown, stirring frequently, about 6 minutes.
- Stir in chopped shallots, thyme, garlic, and reserved porcini mushrooms; cook until chopped shallots are soft, about 2 minutes.
- Stir flour into shallot mixture and continue stirring 1 minute.
- Stir in wine, reserved mushroom broth, and pancetta.
- Add chicken thighs and drumsticks to pot.
- Bring to boil.
- Cover pot and transfer to oven.
- Bake 25 minutes.
- Add chicken breasts to pot.
- Cover and bake until all chicken is cooked through, about 45 minutes longer.
- Using slotted spoon, transfer chicken to platter; tent with foil to keep warm.
- Boil sauce in pot until slightly thickened, about 5 minutes.
- Pour sauce over chicken on platter, sprinkle with parsley, and serve.
Nutrition Facts : Calories 324.2, Fat 16.1, SaturatedFat 4.5, Cholesterol 100, Sodium 123.5, Carbohydrate 15.5, Fiber 1, Sugar 2, Protein 29.5
JUICY CHICKEN BREASTS WITH TOMATO-SHIRAZ REDUCTION
These juicy chicken breasts with a rich and thick sauce taste like they took a long time cooking, but this recipe is really fast and easy.
Provided by FrackFamily5 CA->CT
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Skillet
Time 40m
Yield 2
Number Of Ingredients 10
Steps:
- Divide oil between a medium and large skillet. Heat both over medium heat.
- Add tomatoes and garlic to the large skillet and toss to coat.
- Increase heat under the medium skillet to medium-high. Season chicken with black pepper and garlic salt and place into the the hot oil. Cook until browned on each side, about 7 minutes per side.
- Add red wine to the skillet with the tomato mixture and increase heat to high. Use a spoon to crush any tomatoes that have not reduced on their own. Bring mixture to a rolling simmer and cook until liquid is reduced by half, about 10 minutes. Add brown sugar and butter and mix well. Reduce heat to low and cover.
- Transfer browned chicken to the tomato sauce and simmer until chicken is no longer pink inside, turning once, about 15 minutes.
- Spread spinach over a serving platter. Place chicken on top of spinach and spoon sauce over the chicken.
Nutrition Facts : Calories 1026.7 calories, Carbohydrate 37.1 g, Cholesterol 79.9 mg, Fat 70.3 g, Fiber 3.5 g, Protein 21.8 g, SaturatedFat 13.9 g, Sodium 452.8 mg, Sugar 20.7 g
CHICKEN SHIRAZ WITH PORCINI AND WHOLE SHALLOTS
Steps:
- Preheat oven to 300°F. Bring broth and porcini mushrooms to boil in small saucepan. Remove from heat and let stand at room temperature until mushrooms soften, about 25 minutes. Using slotted spoon, transfer mushrooms to cutting board and chop coarsely. Pour mushroom broth into medium bowl, leaving sediment behind. Reserve broth.
- Meanwhile, heat oil in heavy large ovenproof pot over medium heat. Add pancetta and cook until crisp and brown, stirring frequently, about 10 minutes. Using slotted spoon, transfer pancetta to paper towels to drain. Sprinkle all chicken pieces with salt and pepper. Working in batches, add chicken to pot and cook over medium-high heat until lightly browned, about 5 minutes per side. Transfer chicken to platter.
- Pour off all but 3 tablespoons drippings from pot. Add whole shallots to pot. Cook until lightly browned, about 2 minutes per side. Add crimini mushrooms. Cook until mushrooms begin to brown, stirring frequently, about 6 minutes. Stir in chopped shallots, thyme, garlic, and reserved porcini mushrooms; cook until chopped shallots are soft, about 2 minutes. Stir flour into shallot mixture and continue stirring 1 minute. Stir in wine, reserved mushroom broth, and pancetta. Add chicken thighs and drumsticks to pot. Bring to boil. Cover pot and transfer to oven. Bake 25 minutes. Add chicken breasts to pot. Cover and bake until all chicken is cooked through, about 45 minutes longer. Using slotted spoon, transfer chicken to platter; tent with foil to keep warm.
- Boil sauce in pot until slightly thickened, about 5 minutes. Pour sauce over chicken on platter, sprinkle with parsley, and serve.
- *Available in the produce section of many supermarkets and at specialty foods stores and Italian markets.
- **An Italian bacon cured in salt; available in the refrigerated deli case of many supermarkets and at Italian markets.
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