Wine Braised Chicken With Mushrooms Food

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BRAISED CHICKEN WITH MUSHROOMS



Braised Chicken with Mushrooms image

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

4 boneless, skinless chicken breasts (6 ounces each)
Coarse salt and ground pepper
2 tablespoons olive oil
1 pound white mushrooms, wiped clean and sliced 1/2-inch-thick
4 garlic cloves, halved
1/2 cup dry white wine (optional)
1 3/4 cups reduced-sodium chicken broth
2 tablespoons chopped fresh flat-leaf parsley, plus more for garnish

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

WINE-BRAISED CHICKEN



Wine-braised chicken image

Juicy chicken, cooked in wine with pops of sweetness from the roasted grapes - delicious!

Provided by Jamie Oliver

Categories     Mains     Jamie Magazine     Chicken     Dinner Party     Sunday lunch     Chicken thighs

Time 1h15m

Yield 4

Number Of Ingredients 12

olive oil
1 x 1.5 kg whole free-range chicken
4 onions
4 carrots
2 cloves of garlic
½ a bunch of fresh rosemary
1 heaped tablespoon plain flour
300 ml white wine
200 ml organic chicken stock
600 g potatoes
2 handfuls of red and green grapes
a few sprigs of fresh flat-leaf parsley

Steps:

  • Preheat the oven to 190ºC/375ºF/gas 5.
  • Joint the chicken into 8 pieces. Heat a lug of oil in a large saucepan over a medium heat. Season the chicken, add it to the pan in batches, and fry until golden all over. Set aside on a plate.
  • Peel and cut the onions into wedges, chop the carrots, then peel and finely chop the garlic.
  • Add the veg to the pan and gently sauté for about 15 minutes over a medium-low heat, or until soft and sticky but not coloured.
  • Return the chicken to the pan. Pick, finely chop and add the rosemary, then stir in the flour. Turn up the heat to medium-high and leave to colour for a few minutes.
  • Pour in the wine and bring to the boil, then lower the heat and let it reduce by half.
  • Roughly chop and add the potatoes, pour in the stock, and bring it back to the boil.
  • Transfer everything to a roasting tin and cook in the oven for 30 minutes, or until the potatoes are tender and the chicken is falling off the bone.
  • Place the grapes in a small roasting dish, drizzle with a little oil and cook these in the oven for the last 20 minutes, or until caramelised.
  • Stir the grapes into the chicken, finely chop and scatter over the parsley leaves, and serve.

Nutrition Facts : Calories 588 calories, Fat 15.8 g fat, SaturatedFat 3.7 g saturated fat, Protein 49.8 g protein, Carbohydrate 57.8 g carbohydrate, Sugar 23.2 g sugar, Sodium 0.5 g salt, Fiber 7.6 g fibre

CHICKEN WITH WINE & MUSHROOMS



Chicken with wine & mushrooms image

The rich sauce is so tasty you won't want to share it with anyone. Try substituting the chicken for steak for a quick Beef Bourguignon

Provided by Good Food team

Categories     Dinner, Lunch, Main course, Supper

Time 20m

Number Of Ingredients 7

4 skinless chicken breasts
1 tbsp plain flour, seasoned
150ml chicken stock (use ½ a cube)
250g pack chestnut mushroom, halved
few thyme sprigs, leaves only
150ml red wine
1 tbsp mild olive oil or vegetable oil

Steps:

  • Toss the chicken in the flour, then tap off the excess. Mix 1 tsp of the excess flour with a little stock and set aside. Heat the oil in a frying pan, then add the chicken, mushrooms and thyme. Cook over a medium-high heat for about 5 mins, turning the chicken breasts over once until golden.
  • Lift the chicken out, then set aside. Pour in the wine and the remaining stock and boil for 5 mins or until reduced by half. Add the flour and stock mix, stirring until the sauce thickens a little. Put the chicken back into the pan, along with any juices from the plate, then simmer for 5 mins or until cooked through and the sauce is glossy. Serve with mash.

Nutrition Facts : Calories 216 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 35 grams protein, Sodium 0.99 milligram of sodium

WINE-BRAISED CHICKEN



Wine-Braised Chicken image

If you're looking for a hearty one-pot meal for dinner, this is it. Listed as coq au vin in cookbooks and on restaurant menus, this French dish has a name that sounds fancy, but it's simply chicken cooked in red wine.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Thighs

Time 1h15m

Number Of Ingredients 13

3 fresh thyme sprigs
5 flat-leaf parsley sprigs
1 bay leaf
3 slices bacon, cut into pieces
12 bone-in, skinless chicken thighs (about 4 pounds total)
coarse salt and ground pepper
1 large onion, chopped
6 medium carrots, sliced crosswise on the diagonal into 1/2-inch pieces
2 garlic cloves, minced
2 tablespoons tomato paste
3 tablespoons all-purpose flour
1 1/2 cups dry red wine, such as a Pinot Noir or French Burgundy
1 can (14.5 ounces) reduced-sodium chicken broth

Steps:

  • Using cotton kitchen twine, tie thyme, parsley, and bay leaf into a bundle; set aside.
  • Heat a Dutch oven or 5-quart heavy pot with a lid over medium-low. Add bacon; cook until browned, about 10 minutes. Using a slotted spoon, transfer to a paper-towel-lined plate to drain (leave bacon fat in pot).
  • Raise heat to medium-high. Season chicken generously with salt and pepper. Working in three batches to avoid crowding, brown chicken about 4 minutes per side. Transfer to a plate; set aside.
  • Add onion, carrots, and garlic to pot. Cook until onion softens, about 4 minutes. Stir in tomato paste and flour; cook 1 minute.
  • Add wine, broth, chicken, and herb bundle. Bring to a boil; cover, and reduce to a simmer. Cook 10 minutes; uncover, and simmer until chicken is cooked through, about 10 minutes. Remove and discard herb bundle; stir in bacon.

Nutrition Facts : Calories 446 g, Fat 17 g, Fiber 2 g, Protein 44 g

CHICKEN BRAISED IN RED WINE



Chicken Braised in Red Wine image

Make and share this Chicken Braised in Red Wine recipe from Food.com.

Provided by Derf2440

Categories     Chicken Thigh & Leg

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 15

1/2 lb small fresh mushrooms
2 cups no-salt-added chicken broth
1 cup dry red wine
3 chicken thighs, about 1 lb, skinned
3 chicken drumsticks, about 1 lb, skinned
1/4 teaspoon salt
1/4 teaspoon pepper
vegetable oil cooking spray
3 small white onions, peeled and quartered
2 garlic cloves, smashed
1 ounce sliced cooked extra lean cured ham, diced
1/2 teaspoon tomato paste
3 sprigs fresh parsley
1 sprig fresh thyme
1 bay leaf

Steps:

  • Cut stems from fresh mushrooms, and set stems aside.
  • Cut mushroom caps in half, and set aside.
  • Combine mushroom stems, broth, and wine in a small non-aluminum saucepan, bring to a boil.
  • Reduce heat and cook, uncovered 15 minutes or until reduced to 1 cup.
  • Strain mixture, reserve cooking liquid, and set aside.
  • Discard mushroom stems.
  • Sprinkle chicken with salt and pepper, set aside.
  • Coat a large frypan with cooking spray, place over medium high heat until hot.
  • Add chicken, and cook until browned.
  • Remove from frypan, set aside.
  • Wipe drippings from pan with a paper towel.
  • coat skillet with cooking spray, and place over medium low heat until hot.
  • Add onions and garlic, cook until onions are browned.
  • Add mushroom caps, reserved cooking liquid, chicken, and remaining ingredients to frypan, bring to a boil.
  • Cover, reduce heat and simmer 45 minutes or until chicken is tender.
  • Remove chicken, ham, and veggies to a platter, and keep warm, discard herbs.
  • Place cooking liquid over high heat, and cook 10 minutes or until reduced to 1/2 cup.
  • Serve chicken, ham and veggies with sauce.

Nutrition Facts : Calories 237.4, Fat 11.3, SaturatedFat 3.2, Cholesterol 72, Sodium 262.2, Carbohydrate 7.4, Fiber 0.9, Sugar 2.5, Protein 19.5

BRAISED CHICKEN WITH MUSHROOMS AND LEEKS



Braised Chicken With Mushrooms and Leeks image

Even low-fat meats like chicken breast can be successfully braised with a bit of care. Accompany this with mashed potatoes; if you're feeling decadent, top the potatoes with truffle butter or a drizzle of truffle oil. Adapted from a recipe at Al Dente Blog. http://bit.ly/gwNbuu

Provided by DrGaellon

Categories     One Dish Meal

Time 55m

Yield 2 serving(s)

Number Of Ingredients 11

2 bone-in skin-on chicken breast halves
kosher salt or sea salt, to taste
fresh ground black pepper, to taste
2 -3 pinches dried herbs (thyme, sage, oregano, etc.) or 2 -3 pinches fresh herbs (thyme, sage, oregano, etc.)
3 tablespoons olive oil
2 tablespoons unsalted butter
1/3 cup chicken stock
1/3 cup dry white wine (such as a Viognier)
1 leek, carefully washed and sliced into 1/4-inch rounds
1 1/2 cups shiitake mushrooms, washed, stems removed, and sliced
1/4 cup heavy cream

Steps:

  • Preheat oven to 450°F Rub skin side of chicken breasts with salt, pepper, and herbs. In Dutch oven, heat butter and oil over medium-high heat until beginning to brown. Place chicken skin-side down in pan and cover; cook 3-4 minutes, until skin is crispy and browned.
  • Turn chicken skin-side up. Add stock, wine, leeks, and mushrooms; re-cover pan and transfer to middle of preheated oven for 30 minutes. Remove chicken to plate, cover with foil and allow to rest for 10 minutes.
  • Meanwhile, make the sauce by adding heavy cream to pan. Bring to a boil and reduce to desired consistency. Correct seasoning and serve over chicken.

Nutrition Facts : Calories 581.8, Fat 50.1, SaturatedFat 19, Cholesterol 118.9, Sodium 127, Carbohydrate 9.6, Fiber 0.8, Sugar 2.8, Protein 17.6

RED WINE-BRAISED RABBIT WITH WILD MUSHROOMS RECIPE



Red Wine-Braised Rabbit with Wild Mushrooms Recipe image

This braised rabbit recipe will bring a different taste on your table. It is tasty, exotic, and at the same time a unique dish that your family will love.

Provided by Recipes.net Team

Categories     Braised

Time P1DT1h20m

Yield 6

Number Of Ingredients 24

2 cut into serving pieces fresh rabbits
1 sliced onion
1 cup such as Syrah or Cotes-du-Rhone red wine
1 Tbsp olive oil
3 crushed garlic cloves
4 toasted and coarsely ground juniper berries
2 sprigs coarsely chopped rosemary
2 sprigs thyme
kosher salt
freshly ground black pepper
1 Tbsp or as needed olive oil
1 carrots
2 finely minced garlic cloves
3 rinsed and soaked for 30 minutes porcini mushrooms
2 cups such as Syrah or Cotes-du-Rhone red wine
½ cup port
2 cups or canned low-sodium broth chicken broth
4 sprigs thyme
6 sprigs flat-leaf parsley
1 leek top
2 bay leaves
3 Tbsp unsalted butter
¼ lb morel, chanterelle, or cremini mushrooms, trimmed porcini
basil or thyme for garnish parsley

Steps:

  • Place the rabbit in a shallow ceramic or other non-reactive dishes.
  • In a small bowl, combine all the marinade ingredients.
  • Pour the marinade over the rabbit, turning to coat, cover, and marinate in the refrigerator for 6 to 24 hours.
  • Remove the rabbit from the marinade and set aside.
  • Strain the marinade into a bowl, reserving the vegetables; set the liquid and vegetables aside.
  • Preheat the oven to 325 degrees F.
  • Pat the rabbit pieces dry and season them with salt and pepper.
  • In a deep heavy ovenproof skillet or a Dutch oven, heat the oil over medium-high heat.
  • Add the rabbit pieces, in batches, turning once until they are golden brown for about 10 to 12 minutes.
  • Transfer the rabbit to a rack set over a baking sheet.
  • Tie together thyme, parsley, look top, and bay leaves to make a bouquet garni and set aside.
  • Add the carrots, garlic, and reserved vegetables from the marinade to the skillet and cook over medium heat until softened for about 10 minutes.
  • Add the dried mushrooms and their liquid, the wine and port, and the reserved liquid from the marinade.
  • Bring to a simmer and skim off any foam.
  • Add the broth, bouquet garni, and the rabbit and bring back to a simmer.
  • Cover tightly with the lid or aluminum foil and place in the oven.
  • Cook for 15 minutes.
  • Remove the loin pieces and set aside.
  • Continue to braise the remaining rabbit for 30 to 40 minutes, or until tender.
  • Transfer the rabbit pieces to a rack set over a platter.
  • Place the skillet half on and half of a burner and bring to a boil over medium-high heat. Boil to reduce by half, skimming frequently.
  • Then strain the liquid into a saucepan, reserving the vegetables.
  • Discard the bouquet garni and puree the vegetables through a food mill.
  • Add the pureed vegetables to the skillet, bring to a simmer, and reduce until the sauce is thick enough to coat a spoon.
  • Adjust the seasoning.
  • Meanwhile, in a small sauté pan, melt the butter over medium-high heat.
  • Add the fresh mushrooms and sauté until some of their juices are released but they are still firm for 3 to 4 minutes.
  • Remove from the heat.
  • Just before serving, re-warm the rabbit in the sauce.
  • Place a helping of spoonbread in the center of each plate and surround it with the rabbit and mushrooms.
  • Spoon the sauce over the rabbit and garnish with the chopped herbs.

Nutrition Facts : Calories 673.00kcal, Carbohydrate 25.00g, Cholesterol 286.00mg, Fat 19.00g, Fiber 3.00g, Protein 76.00g, SaturatedFat 7.00g, ServingSize 6.00, Sodium 473.00mg, Sugar 3.00g

BRAISED CHICKEN WITH MUSHROOMS



Braised Chicken with Mushrooms image

Provided by Rachael Ray : Food Network

Time 3h10m

Yield 4 servings

Number Of Ingredients 14

1 ounce dried porcini mushrooms
2 cups chicken stock
Olive oil, for frying
4 pieces chicken leg quarters, bone-in, skin-on
Kosher salt and freshly ground black pepper
1 pound cremini mushrooms, thinly sliced
2 onions, sliced
2 carrots, finely chopped
2 ribs celery, finely chopped
5 to 6 cloves garlic, thinly sliced
A few sprigs thyme, leaves picked and finely chopped
2 large fresh bay leaves
1/2 to 3/4 cup Marsala or white wine
1/2 cup celery tops or flat-leaf parsley, chopped

Steps:

  • Quick-cooking polenta made to package directions, or crusty-style bake-off packaged bread such as ciabatta or, fresh crusty bread - pop in freezer if storing more than one night.
  • Place the dried mushrooms, and stock in small pot over medium-high heat. Bring to low boil then reduce heat to low and reconstitute.
  • Heat a thin layer of olive oil, a couple of turns of the pan, in a large skillet with a tight-fitting lid or a Dutch oven, over medium-high heat. Pat the chicken pieces dry, and season liberally with salt and pepper. To avoid crowding the pan, brown 1/2 the chicken at a time, skin-side down, for 5 minutes, then turn the chicken and brown 3 to 4 minutes more.
  • Remove the browned chicken to a plate and add to the pan the sliced fresh mushrooms, browning the mushrooms for 10 to 15 minutes. Add the onion, carrot, celery, garlic, thyme, and bay leaves, salt, and pepper and stir 10 minutes more to soften.
  • Deglaze the pot with the Marsala. Add the chicken pieces back to the pot and arrange the vegetables and mushrooms on top. Remove the porcinis from the small pot, roughly chop, and add to chicken. Pour the porcini stock over the chicken, reserving the last couple of spoonfuls, as this is where any grit may have settled.
  • Cover and braise at a low simmer for 30 minutes over low heat. Cool and store for a make-ahead meal. Reheat over a medium flame, or in a preheated 325 degree F oven, and heat through 20 to 30 minutes. Serve with quick-cooking polenta or crusty bread, and garnish with chopped celery tops.

Nutrition Facts : Calories 396 calorie, Fat 20 grams, SaturatedFat 4.5 grams, Cholesterol 98 milligrams, Sodium 306 milligrams, Carbohydrate 21 grams, Fiber 5 grams, Protein 32 grams, Sugar 8 grams

EASY WINE-BRAISED CHICKEN THIGHS WITH MUSHROOMS



Easy Wine-Braised Chicken Thighs with Mushrooms image

Easy braised chicken, seasoned with a Mediterranean rosemary spice mixture and cooked in a flavorful sauce with red wine, shallots, and mushrooms. Dried figs or apricots add a hint of sweetness, but not at all overwhelming. Finish with a splash of lemon juice and fresh parsley.

Provided by The Mediterranean Dish

Categories     Entree/Poultry

Time 1h

Yield 8

Number Of Ingredients 19

1 tsp/ 1.20 g dried rosemary, more for later
1 tsp/2 g sweet paprika
1 tsp/ 1.2 g coriander
1/2 tsp/ 1.15 g black pepper
1/2 ts / 0.95 g ground allspice
1/2 tsp / 1 g nutmeg
8 chicken thighs, bone in, leave skin on but trim all extra skin/fat
Private Reserve extra virgin olive oil
7 shallots, peeled and halved
10 garlic cloves, roughly chopped
4 tbsp tomato paste
3/4 cup dry red wine (you can also use white wine if you prefer)
2 cup low-sodium, reduced fat chicken broth
2 bay leaves
1 tsp/ 1.20 g dry rosemary
3 oz/ 85 g dry figs, halved (you can use apricots instead)
12 oz/ 340 g white mushrooms or Baby Bella mushrooms, cleaned, trimmed, and halved
1/2 lemon, juice of
Fresh parsley, a handful for garnish

Steps:

  • Preheat oven to 350 degrees F.
  • In a small bowl, combine the spices to make the spice mixture.
  • Pat chicken dry and season well with salt on both sides. Now season with the spice mixture on both sides (make sure to lift skin up and rub some of the spice mixture underneath.) Leave aside for 20 minutes or refrigerate uncovered for 2 hours if you have the time.
  • In a large braiser or Dutch oven (like this one), heat 1 to 2 tbsp extra virgin olive oil over medium-high heat until shimmering but not smoking (be sure to coat the bottom well with the EVOO.) Add chicken, skin side down, and cook undisturbed for 8 minutes until golden brown (lower heat if it starts to smoke excessively.) Turn chicken over and brown on the other side briefly (about 3 minutes). Transfer chicken to a plate for now.
  • To the pot, add shallots and garlic. Cook briefly over medium heat until softer and fragrant. Stir in tomato paste, wine, and broth. Add bay leaves and 1tsp dry rosemary. Season with just a pinch of salt. Bring to a simmer for 4 minutes or so.
  • Carefully nestle chicken into the liquid, making sure the liquid covers only 3/4 of the chicken thighs leaving the skins exposed. Add dry figs (or apricots) to the pot. Bring to a simmer.
  • Transfer chicken to oven and cook, uncovered, until totally tender and liquid has reduced by about half, about 40-45 minutes (Check half way through to be sure liquid is okay, you should still have some liquid in the end.)
  • While chicken is cooking, heat a small non stick pan, adding a very small drizzle of extra virgin olive oil. Add mushrooms and saute.
  • About 10 minutes or before the chicken has finished cooking, add mushrooms. Return to oven for those last 10 minutes.
  • Remove from oven. Finish with lemon juice and a garnish of fresh parsley.
  • Serve with Lebanese rice (making sure to get some of the pan juice on top). Add a side of Greek Bean salad, of balela salad or fattoush salad.

WINE-BRAISED CHICKEN WITH MUSHROOMS AND LEEKS



Wine-Braised Chicken With Mushrooms and Leeks image

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

1 (3 1/2-pound) chicken, cut into 8 pieces (or use 3 1/2 pounds bone-in chicken parts)
2 teaspoons kosher salt (Diamond Crystal), plus more as needed
1/2 teaspoon freshly ground black pepper, plus more as needed
4 garlic cloves
2 tablespoon extra-virgin olive oil, plus more as needed
2 tablespoons unsalted butter
1 cup thinly sliced mushrooms (preferably specialty mushrooms, such as king, hen-of-the-woods, chanterelles or black trumpet, or a combination)
2 large leeks (4 cups), halved and thinly sliced into half-moons (use white and light green parts)
2 to 3 rosemary sprigs
3/4 cup dry white wine (or use a dry red or rosé)
1/4 cup crème fraîche, plus more for serving if desired
2 tablespoons chopped chives
1 teaspoon finely grated lemon zest, plus more for serving
1/2 cup finely chopped fresh parsley, leaves and tender stems

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.

SIMPLE BRAISED MUSHROOMS



Simple Braised Mushrooms image

Provided by Giada De Laurentiis Bio & Top Recipes

Categories     side-dish

Time 35m

Yield 6 servings

Number Of Ingredients 8

2 tablespoons olive oil
1 shallot, finely chopped
1 1/2 teaspoons kosher salt, divided
3 (10 ounce) packages cremini mushrooms, trimmed and quartered
4 sprigs fresh thyme
2 tablespoons dry Marsala, sherry or white wine, optional
1/2 cup chicken or vegetable broth
1 tablespoon unsalted butter

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.

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Total 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!


CHINESE BRAISED CHICKEN WITH DRIED MUSHROOMS | CHINA ...
A whole young chicken (around 1000g), cut into one bite sizes; 6-8 middle size dried shiitake mushrooms, pre-hydrated and then cut into small chunks; 2 tbsp. cooking oil; 1 …
From chinasichuanfood.com
5/5 (2)
Total Time 50 mins
Category Main Course
Calories 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.


BEER-BRAISED CHICKEN STEW WITH FAVA BEANS ... - FOOD & WINE
Return the chicken thighs to the casserole and season with salt and black pepper. Cover and simmer over low heat until the chicken is tender and cooked through, about 25 …
From foodandwine.com
4/5
Total Time 2 hrs
Servings 8
  • In a small skillet, toast the anise seeds over moderate heat, shaking the skillet, until fragrant, about 3 minutes. Let the anise seeds cool slightly, then crush with the side of a knife.
  • In a mini food processor, combine the toasted anise seeds with the chopped garlic, saffron, paprika and cayenne. Add the lemon juice and puree. Transfer the mixture to a large, shallow bowl and stir in 1/2 cup of the olive oil. Add the chicken thighs and turn to coat with the marinade. Refrigerate for 1 hour.
  • Meanwhile, bring a medium saucepan of water to a boil. Add salt and the fava beans and cook for 1 minute; using a slotted spoon, transfer the fava beans to a small bowl and let cool slightly. Add the peas to the boiling water and cook until tender, 5 to 6 minutes; drain. Peel the fava beans and add to the peas.
  • Heat the remaining 2 tablespoons of olive oil in a large enameled cast-iron casserole. Remove the chicken thighs from the marinade, scraping off the excess. Season the chicken with salt and black pepper and cook over moderately high heat, turning occasionally, until browned, about 10 minutes. Transfer the chicken thighs to a platter.


BRAISED CHICKEN THIGHS WITH WHITE WINE, LEEKS AND MUSHROOMS
Remove chicken to a plate. Pour off all but two tablespoons of fat from the pan. Reduce heat to medium. Add the leeks, mushrooms, garlic, rosemary and sage and cook, …
From umamigirl.com
4.8/5 (24)
Total Time 1 hr
Category Chicken
Calories 424 per serving
  • Heat a 12-inch cast-iron pan or braiser over medium-high heat. Season the chicken pieces well with salt and pepper. Place skin-side down in the skillet and cook, without disturbing, until golden brown on the skin side, about 5 minutes. Remove chicken to a plate.
  • Pour off all but two tablespoons of fat from the pan. Reduce heat to medium. Add the leeks, mushrooms, garlic, rosemary and sage and cook, stirring often, until all the veggies have softened and substantially reduced in volume, 5-10 minutes. Add flour and cook, stirring constantly, for a minute or two. Stir in the wine, chicken stock and cream and bring to a boil. Add browned chicken, skin-side up, and any juices that have accumulated on the plate. Adjust heat to keep liquid at a simmer, and cook until chicken is done all the way through, about 45 minutes.


WHITE WINE BRAISED CHICKEN WITH BACON AND MUSHROOMS - BELL ...
Turn chicken. Add wine and thyme. Transfer to oven and cook approximately 25 minutes OR until done (look for 165 degrees internal temperature). WHILE the chicken is …
From bellalimento.com
5/5 (1)
Estimated Reading Time 3 mins
  • Into a large non-stick skillet cook bacon until crispy. Transfer to a plate lined with paper towels. Set aside. Crumble bacon once it's cool enough to work with.
  • Season chicken thighs with salt and pepper. Place skin side down into bacon grease and cook until skin is browned and crispy. Approximately 5 minutes.
  • Turn chicken. Add wine and thyme. Transfer to oven and cook approximately 25 minutes OR until done (look for 165 degrees internal temperature).


BRAISED CHICKEN THIGHS WITH MUSHROOMS {SO TASTY!} - SPEND ...
Preheat oven to 425°F. Season chicken with salt & pepper. Set aside. Heat butter and oil in a 10" skillet over high heat. Add chicken (skin side down) and brown without moving …
From spendwithpennies.com
5/5 (71)
Total Time 1 hr 1 min
Category Chicken, Dinner, Entree, Main Course
Calories 384 per serving
  • Heat butter and oil in a 10" skillet over high heat. Add chicken (skin side down) and brown without moving the chicken, about 4-5 minutes. Remove from pan and set aside.
  • Quickly toss the mushrooms with soy sauce. Cook mushrooms, garlic, thyme and rosemary until mushrooms are tender, about 5 minutes.


BRAISED CHICKEN WITH ARTICHOKES AND MUSHROOMS - FOOD …
Step 1. Preheat the oven to 350°. Season the chicken with salt and pepper and dust with the flour. In a large, ovenproof skillet, melt the butter in the oil. Add the chicken …
From foodandwine.com
Servings 4
Total Time 1 hr 30 mins
  • Preheat the oven to 350°. Season the chicken with salt and pepper and dust with the flour. In a large, ovenproof skillet, melt the butter in the oil. Add the chicken thighs, skin side down, and cook over high heat, turning once, until browned, 12 to 14 minutes. Transfer the chicken to a large plate and pour off all but 1 tablespoon of the fat in the pan.
  • Add the onion and mushrooms to the skillet and cook over low heat until softened, about 5 minutes. Add the wine and cook over high heat until reduced by half, about 5 minutes. Add the stock, bay leaf, thyme and artichoke hearts and bring to a boil. Return the chicken to the pan skin—side up and braise uncovered in the oven for 45 minutes, or until the thighs are cooked through.
  • Return the skillet to the stove. Stir in the cream and boil until the sauce is slightly reduced, about 5 minutes. Discard the thyme and bay leaf, if desired, before serving.


WINE BRAISED MUSHROOMS - BON AIPPETIT
Add the wine while stirring to evenly coat the mushrooms with the wine mixture from the pan. Once the broth is boiling, turn down the heat to medium and let slowly boil for 10 …
From bonaippetit.com
5/5 (2)
Total Time 25 mins
Category Side Dish
Calories 141 per serving
  • Add the mushrooms to the pan and give a stir to coat the spice and garlic mixture coats the mushrooms.


WINE-BRAISED CHICKEN WITH LEEKS AND MUSHROOMS: SPRING ...
Transfer browned chicken to a large bowl and set aside. Add remaining butter to pot. Carefully lift leeks from water, allowing excess water to drain off, then add to the pot. Cook about 5 minutes with a little salt and pepper, scraping up all the browned bits in the pot with a wooden spoon, then add mushrooms and garlic.
From seleneriverpress.com
Estimated Reading Time 4 mins


MARSALA BRAISED MUSHROOMS | GIADZY
INGREDIENTS: 2 tablespoons olive oil. 1 shallot, chopped fine. 1 1/2 teaspoons kosher salt, divided. 3 10 ounce packages cremini mushrooms, trimmed and quartered. 4 sprigs fresh thyme. 2 tablespoons dry marsala, sherry or white wine (optional) 1/2 cup chicken or vegetable broth. 1 tablespoon unsalted butter.
From giadzy.com
Author Giada De Laurentiis
Total Time 35 mins
Category Side Dish
Calories 69 per serving


RECIPE: WINE-BRAISED CHICKEN WITH MUSHROOMS
Stir in the sliced garlic and cook until fragrant, 30 seconds to 1 minute. Add a splash of the wine and scrape up any browned bits on the bottom of the pan. Add the sliced mushrooms, season with a ...
From iol.co.za
Author Becky Krystal


QUICK-BRAISED CHICKEN WITH WHITE WINE AND VEGETABLES ...
White Wine Braised Chicken with Leeks, Carrots, Mushrooms, Thyme. Humble stews are quintessential comfort food. Braised and slow cooked, they are one-pot wonders infused with deep flavors coaxed from hearty vegetables and meat. These long simmering concoctions are often left for the weekend with stretches of time for cooking.
From tastefoodblog.com
Estimated Reading Time 2 mins


CHICKEN BRAISED IN WHITE WINE - WILLIAMS SONOMA
Add half of the chicken and brown on all sides, 3 to 4 minutes total. Transfer to a plate. Brown the remaining chicken and transfer to the plate. Add the onion and mushrooms to the pan and cook, stirring occasionally, until golden, about 5 minutes. Remove the pan from the heat and add the wine and demi-glace.
From williams-sonoma.com
5/5 (2)
Total Time 1 hr 30 mins
Servings 4


BRAISED CHICKEN BREAST WITH MUSHROOMS RECIPE - RECIPES.NET
Remove the chicken from the pan, then add in the remaining 2 tablespoons of olive oil. Add in the mushrooms and onions and sear well for about 6 to 8 minutes until browned. Season with remaining salt and pepper, add in the garlic, and stir. Add in the white wine, stir and cook for about 10 minutes until reduced by half.
From recipes.net
Cuisine American
Category Braised
Servings 4
Total Time 55 mins


WINE-BRAISED CHICKEN WITH MUSHROOMS - THE WASHINGTON POST
Add a splash of the wine and scrape up any browned bits on the bottom of the pan. Add the sliced mushrooms, season with a generous pinch of salt and stir. Cook for 1 to 2 minutes, just to...
From img3.washingtonpost.com
3.6/5 (79)
Servings 4
Is Accessible For Free True
Calories 300 per serving


RECIPE | CAST IRON RECIPES | CASSEROLE RECIPES | BRAISED ...
Methods: 1. Pour oil into the cold pot. Turn on medium heat and preheat for 2 minutes. Stir-fry ginger, shallot and garlic until fragrant. Then add chicken and fry till lightly browned.
From lecreuset.com.sg


WINE-BRAISED CHICKEN WITH MUSHROOMS AND LEEKS - KNOWLEDGE ...
Wine-braised hen with mushrooms and leeks (Getty/iStock) By: Melissa Clark. Serves: 4 . Complete time: 1 hour. Components: 1.6kg hen, reduce into 8 items (or use 1.6kg bone-in hen components) 2 tsp salt, plus extra as wanted. ½ tsp freshly floor black pepper, plus extra as wanted. 4 garlic cloves. 2 tbsp extra-virgin olive oil, plus extra as wanted
From knowledgeofwine.com


A ONE-PAN CHICKEN AND MUSHROOMS RECIPE WITH A BRAISE FOR ...
Add a splash of the wine and scrape up any browned bits on the bottom of the pan. Add the sliced mushrooms, season with a generous pinch of salt and stir. Cook for 1 …
From washingtonpost.com


WINE BRAISED CHICKEN WITH MUSHROOMS RECIPES
Season chicken generously with salt and pepper. Working in three batches to avoid crowding, brown chicken about 4 minutes per side. Transfer to a plate; set aside. Add onion, carrots, and garlic to pot. Cook until onion softens, about 4 minutes. Stir in tomato paste and flour; cook 1 minute. Add wine, broth, chicken, and herb bundle.
From tfrecipes.com


WINE-BRAISED CHICKEN WITH MUSHROOMS AND LEEKS - DINING AND ...
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 ...
From diningandcooking.com


WINE-BRAISED CHICKEN WITH MUSHROOMS AND LEEKS | THE ...
2 tbsp unsalted butter. 100g thinly sliced mushroms (preferably specialty mushrooms, such as king, hen-of-the-woods, chanterelles or black trumpet, or a combination) 2 large leeks, halved and ...
From independent.co.uk


WINE FOREST WILD FOODS BRAISED CHICKEN, CHANTERELLES ...
Heat the mushroom stock and, optionally, add the gelatin and dissolve. Add the stock, chili flakes and scant salt and pepper to the leeks, place the chicken and mushrooms into the pan, cover and allow to simmer for 45 minutes. Uncover the dish and cook an additional ten minutes, allowing the liquids to reduce. Salt and pepper to taste. Serve.
From wineforest.com


BRAISED CHICKEN THIGHS AND MUSHROOMS - ALL INFORMATION ...
One pot chinese braised chicken thighs and mushrooms tip frommetovuu.com. simmer the chicken for 1 1/2 hours or until tender. halfway through the cooking time, add the soy sauces, sugar and salt. when the chicken is almost tender (in the last half hour of cooking), go ahead and add the shiitakes and fresh mushrooms. cover the pot with a lid and let simmer until …
From therecipes.info


WINE-BRAISED CHICKEN WITH MUSHROOMS AND LEEKS RECIPE - NYT ...
1 cup thinly sliced mushrooms (preferably specialty mushrooms, such as king, hen-of-the-woods, chanterelles or black trumpet, or a combination) 2 large leeks (4 cups), halved and thinly sliced into half-moons (use white and light green parts) 3/4 cup dry white wine (or use a dry red or rosé) 1/4 cup crème fraîche, plus more for serving if ...
From mastercook.com


A CREAMY, WINE-BRAISED CHICKEN RECIPE TO CELEBRATE …
Recipe: Wine-Braised Chicken With Mushrooms and Leeks Follow NYT Food on Twitter and NYT Cooking on Instagram , Facebook and Pinterest . Get regular updates from NYT Cooking, with recipe ...
From nytimes.com


BRAISED CHICKEN WITH MUSHROOMS RECIPES
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.
From tfrecipes.com


BRAISED CHICKEN IN WHITE WINE – TASTEFOOD
Add the carrots, mushrooms and garlic. Saute over medium heat until the vegetables begin to soften and brighten in color, 3 to 4 minutes. Add the white wine and bring to a boil, scraping up any brown bits in pan. Add the bay leaf and thyme. Return the chicken to the pot and nestle, skin-side up, into the vegetables.
From tastefoodblog.com


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