Ww 6 Points Braised Chicken With Mushrooms Food

BRAISED CHICKEN THIGHS WITH BUTTON MUSHROOMS

Steps:

• Set a 10-inch, straight-sided saute pan over medium-high heat and add the oil. Season the chicken thighs with the Essence, salt and pepper. Place the chicken, skin side down in the pan and sear until golden brown, about 3 to 4 minutes. Turn the chicken over and sear on the second side for another 3 to 4 minutes. Remove the chicken from the pan and add the butter and mushrooms. Saute the mushrooms, stirring occasionally, until browned and most of the liquid has evaporated, about 4 to 5 minutes. Add the onions and garlic to the pan and saute for 3 to 4 minutes. Sprinkle the flour into the pan and cook, stirring often to make a light brown roux, about 4 to 5 minutes. Add the tomato paste, stock and rosemary to the pan, bring to a boil and reduce to a simmer. Return the chicken to the pan, skin side down and cook the chicken for 30 minutes. Turn the chicken over and cook until the meat is very tender, about 30 minutes. Serve the chicken over rice and garnish with the chopped parsley.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking," by Emeril Lagasse and Jessie Tirsch. Published by William Morrow, 1993.

BRAISED CHICKEN WITH MUSHROOMS

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.

WW COFFEE-BRAISED CHICKEN THIGHS

Steps:

• Sprinkle chicken with garlic powder, salt and pepper.
• Spray large deep nonstick skillet with nonstick spray and set over medium-high heat. Add chicken and cook, turning once, until browned, about 6 minutes. Transfer to plate.
• Add onion, garlic, fennel seeds, chili powder, oregano and brown sugar to skillet and stir to blend. Reduce heat to low, cover, and cook, stirring occasionally, until onion is tender, 8 minutes.
• Add coffee and vinegar and bring to a boil.
• Place chicken thighs on top on onion mixture.
• Reduce heat to low, cover, and simmer 10 minutes.
• Turn chicken thighs and simmer until chicken is tender and cooked through, about 10 minutes.

BRAISED CHICKEN WITH MUSHROOMS

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.

CHICKEN & MUSHROOMS (WW)

Steps:

• Preheat oven to 350°F.
• Place chicken in 6x10 baking dish. Sprinkle with onion flakes.
• In a small bowl, combine soy sauce, honey and garlic powder and pour mixture evenly over chicken. Cover and bake for 30 minutes.
• Spread green peppers and mushrooms evenly over chicken, and continue to bake, covered 20 or more minutes until mushrooms are tender.

BRAISED CHICKEN WITH MUSHROOMS

Steps:

• cook the noodles according to package directions, drain heat the oil in a large nonstick skillet and add chicken.
• sprinkle with thyme, salt, pepper.
• saute till browned, about 6 minutes.
• stir in the muchroom, onion and water.
• cook uncovered, stirring occasionally, until the onion is tender, about 8 minutes.
• add the tomatoes, broth, wine and garlic.
• bring to a boil.
• reduce heat, simmer, covered, 10 minutes.
• stir in noodles, spinach, half-and-half and cheese.
• simmer until the spinach just begins to wilt.

WW 6 POINTS - BRAISED CHICKEN WITH MUSHROOMS

Steps:

• Cook noodles according to package directions; drain.
• Meanwhile, heat the oil in large nonstick skillet.
• Add the chicken.
• Sprinkle with the thyme, salt and pepper; saute until browned, about 6 minute.
• Stir in mushrooms, onion, and water.
• Cook, uncovered, stirring occasionally, until the onion is tender, about 8 minute.
• Add the tomatoes, broth, wine, and garlic; bring to a boil.
• Reduce the heat and simmer, covered, 10 min to blend the flavors.
• Stir in the noodles, spinach, half-and-half, and cheese.
• Simmer, uncovered, until spinach just begins to wilt.