CHICKEN, LEEK, AND MUSHROOM CASSEROLE
A hearty multigrain bread works bestin this casserole. It will maintain its texture, unlike a softer white-bread loaf, which may become gummy.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees. Season chicken on both sides with salt and pepper. Heat 2 tablespoons oil in a medium saute pan over medium-high heat. Add chicken, and cook until golden brown on 1 side, 3 to 4 minutes. Flip, reduce heat to medium, and cook until cooked through, about 10 minutes more. Transfer chicken to a plate, and return pan, with drippings, to medium heat.
- Heat remaining 3 tablespoons oil in pan. Add leek, celery, mushrooms, and a pinch of salt. Cook, stirring occasionally, until vegetables are golden brown and tender, 8 to 10 minutes. (Reduce heat if vegetables brown too quickly.) Stir in flour, and cook, stirring often, for 2 minutes. Add sherry, stock, milk, and bay leaf, and cook, scraping up browned bits from bottom, until thickened, about 5 minutes. Season with salt and pepper. Discard bay leaf.
- Arrange bread on bottom of a 2-quart oval baking dish, overlapping slices slightly. Spoon half of the vegetables and sauce over bread. Slice chicken crosswise, 1/2 inch thick, and arrange on bread. Top with any accumulated juices from chicken. Spread remaining vegetables and sauce over chicken, sprinkle with parsley and Parmesan, and bake until golden brown and bubbling, 25 to 30 minutes. Let stand for 15 minutes before serving.
WINE-BRAISED CHICKEN WITH MUSHROOMS AND LEEKS
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
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.
CHICKEN COBBLER
Inspired by a recipe from Mark Bittman's "Minimalist" column in the New York Times, which will appear in the Wed Mar 10 paper (but is on the website today http://nyti.ms/9ZFEID ) A simple chicken stew, heavier on the vegetables than most chicken pot pies, is thickened with cornstarch and topped with biscuit dough.
Provided by DrGaellon
Categories < 4 Hours
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 23
Steps:
- Heat oil in a large saucepan or small Dutch oven until shimmering. Add leek, season with salt and pepper, and saute until limp, 4-5 minutes. Add garlic and saute until fragrant, 30 seconds. Add mushrooms and cook until soft and most of their water has been expelled and evaporated, 8-10 minutes.
- Add stock, rosemary and bay leaf; bring to a boil. Add carrots and chicken, then lower heat to a simmer. Cook until chicken is cooked through and carrots are nearly tender, 8-10 minutes. Add peas and cook 1-2 minutes. Remove and discard rosemary and bay leaf.
- Stir cornstarch into cold water until smooth, then drizzle into stew and stir until thickened. (If, as I do, you prefer the more traditional taste and thickness of a veloute, leave out the cornstarch and water. Instead, melt the optional butter in a small saucepan, add the flour and stir until the pasty flavor cooks out, 2-3 minutes. Ladle most of the stock into the roux, whisking constantly, until roux is dissolved and sauce is thick; scrape the sauce back into the stew and stir well.) Transfer the stew to an oven-safe baking dish.
- In a food processor, combine flour, salt, baking soda, and baking powder. Pulse to combine. Add butter and pulse until it resembles small peas. Add egg and buttermilk and pulse until just combined; it will be sticky, so do not overprocess. Spread the dough over the top of the stew as evenly as possible; do not spread all the way to the edge of the dish (leave a gap for steam to escape). Bake in a preheated 400°F oven for 35-45 minutes until biscuit is golden brown.
PAN ROASTED CHICKEN BREASTS WITH MUSHROOMS AND LEEKS FOR TWO
Make and share this Pan Roasted Chicken Breasts With Mushrooms and Leeks for Two recipe from Food.com.
Provided by Vino Girl
Categories Chicken Breast
Time 30m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F.
- Heat 1 tablespoon of oil in a nonstick skillet over medium-low heat.
- Add mushrooms and leeks; stir and cook for 4 minutes or until tender.
- Remove from heat; sprinkle with half the thyme, salt, and pepper.
- Cut a small pocket in the top edge of the side of each chicken breast, but don't cut all the way through the breast.
- Fill pocket with 2-3 tablespoons of the mushroom mixture.
- Season chicken with the remaining thyme, salt, and pepper.
- Heat 1 tablespoon oil in an ovenproof skillet over medium-high heat.
- Brown chicken on both sides.
- Transfer skillet to the oven and roast for 10 minutes or until cooked through.
- Serve with the remaining mushroom-leek mixture.
Nutrition Facts : Calories 369.7, Fat 17.6, SaturatedFat 2.8, Cholesterol 90.7, Sodium 468.7, Carbohydrate 22.1, Fiber 3.2, Sugar 5.9, Protein 32.5
CHICKEN, MUSHROOM AND LEEK FRICASSéE
Categories Soup/Stew Chicken Mushroom Poultry Sauté Stew Quick & Easy Leek Bon Appétit
Yield Makes 2 servings; can be doubled
Number Of Ingredients 7
Steps:
- Sprinkle chicken with salt and pepper. Melt butter in heavy large skillet over medium-high heat. Add chicken, mushrooms, leek and tarragon. Sauté 8 minutes. Add wine and cream. Reduce heat to medium. Cover skillet; simmer until chicken is cooked through, about 2 minutes. Uncover; simmer until mushrooms and leek are tender and sauce thickens enough to coat spoon, about 2 minutes longer. Season with salt and pepper.
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- To prepare the chicken, start at the thicker end of the chicken breast and use a sharp knife to cut the chicken breast in half into two thinner cutlets. Trim any excess fat and season both sides with kosher salt and freshly ground black pepper.
- Heat a large skillet to medium high heat. Add 1/2 tablespoon of butter and 1/2 tablespoon of the olive oil until the butter is melted then add 3 of the chicken breasts to the pan. Cook undisturbed until you can see that the chicken is cooking through on the one side, about 3-4 minutes. Use tongs to flip the chicken over once it is nicely browned and cook for an additional 3-4 minutes or until the thickest part of the chicken reaches 160 degrees F. Transfer to a plate and tent with aluminum foil to keep warm and rest.
- Wipe out the pan with paper towels and add 1/2 tablespoon of butter and the remaining olive oil. Repeat with the remaining three chicken breasts. Transfer to the plate with the other cooked chicken.
- Wipe out the pan again and over medium heat, and melt 1 tablespoon of the butter. Add the mushrooms and leeks to the pan with a pinch of kosher salt. Cook while stirring occasionally for about 5 minutes or until the mushrooms are softened and the leeks are becoming limp.
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