PAN-ROASTED CHICKEN WITH MUSHROOMS AND ROSEMARY
Steps:
- Preheat the oven to 350 degrees F.
- Season the chicken on both sides with a generous amount of salt and pepper. Place a cast-iron or regular ovenproof skillet on the stove over medium heat. Drizzle the pan with the oil and lay the chicken in the hot fat, skin-side down. Cook for about 5 minutes until the skin begins to set and crisp. Throw in the mushrooms, shallots, and rosemary. Stick the whole thing in the hot oven and roast for 15 minutes until the chicken is cooked, and the mushrooms and shallots are soft and roasted.
- The last thing to make is a quick sauce using the flavors left in the bottom of the skillet. Take all the stuff out of the pan and arrange on a dinner plate to keep warm while preparing the pan sauce. Pour out all but 1 tablespoon of the rendered chicken fat and return the skillet to the stovetop. Stir in the water and lemon juice and cook over medium heat, scraping up the flavors with a wooden spoon. Cook the liquid down to a syrup, about 5 minutes. Drizzle the pan sauce over the dish, season with salt and pepper.
Nutrition Facts : Calories 539 calorie, Fat 36 grams, SaturatedFat 7.5 grams, Cholesterol 109 milligrams, Sodium 235 milligrams, Carbohydrate 15 grams, Fiber 1 grams, Protein 40 grams, Sugar 4 grams
CHICKEN WITH MORELS
Steps:
- Preheat the oven to 375 degrees F.
- Lift the morels carefully from the hot water in order to leave any grit behind in the liquid. Rinse a few times to be sure all the grittiness is gone. Discard the liquid and dry the morels lightly with paper towels. Set aside.
- Sprinkle the chicken breasts with salt and pepper. Dredge them in flour and shake off the excess. Heat half the clarified butter in a large saute pan and cook the chicken in 2 batches over medium-low heat until browned on both sides, 8 to 10 minutes. Remove to an ovenproof casserole.
- Add the rest of the clarified butter to the pan along with the shallots, drained morels, and garlic. Saute over medium heat for 2 minutes, tossing and stirring constantly. Pour the Madeira into the pan and reduce the liquid by half over high heat, 2 to 4 minutes. Add the creme fraiche, cream, lemon juice, 1 teaspoon salt, and 3¿4 teaspoon pepper. Boil until the mixture starts to thicken, 5 to 10 minutes. Pour the sauce over the chicken and bake for 12 minutes, or until the chicken is heated through. To make ahead, refrigerate the chicken and sauce in the casserole and reheat slowly on top of the stove.
MOREL SAUCE
Provided by Food Network
Yield ample to sauce 6 servings
Number Of Ingredients 7
Steps:
- Place butter and minced shallot in a 1-quart sauce pot over medium heat. Cook until translucent. Add morels and a pinch of salt. Cook for 3 minutes, stirring occasionally. Add white wine and reduce by two-thirds. Add heavy cream, turn down the heat and simmer for 20 minutes, until the sauce coats the back of a spoon.
- Season with salt and pepper to taste. Keep warm until ready to serve with chicken breasts.
PAN-ROASTED CHICKEN IN CREAM SAUCE
This recipe is an adaptation of a dish the chef Angie Mar serves at the Beatrice Inn in Manhattan, the chicken crisped in a pan, then napped in a Madeira-laced cream sauce dotted with morels. Which sounds fancy and hard to make but isn't, really. Brown the chicken, and set it aside to rest. Cook the morels in the remaining fat - you could swap them out for another wild mushroom or even button mushrooms in a pinch - and then flash them with Cognac, which you'll find will come in handy again and again once you start cooking with it. (Try it on steak au poivre!) Then build up a sauce with cream and a little butter and crème fraîche for gloss, get the chicken into it and add some fresh savory and tarragon at the end - or just one of those, or neither. Make the dish as you prefer or as you can. It's luxurious, every time.
Provided by Sam Sifton
Categories poultry, main course
Time 1h
Yield 4 servings
Number Of Ingredients 13
Steps:
- Season the chicken parts aggressively with salt. Set a Dutch oven or large, high-sided sauté pan over high heat, and swirl the olive oil into it. When it is shimmering and about to smoke, turn the heat to medium high, and working in batches, add the chicken to the pan, skin-side down, setting the pieces aside to rest when they are golden and crisp on one side and just kissed by the heat on the other, approximately 30 minutes for all the meat.
- Discard all but 2 tablespoons of fat in the pan, then return it to medium-high heat and add the mushrooms, tossing to coat them with fat. Cook, stirring often, until the mushrooms just begin to soften, approximately 3-4 minutes, then remove the pan from the heat. Add the Cognac, and carefully ignite it with a match, or simply cook it on very low heat until the alcohol has evaporated and the mushrooms are glossy.
- Scrape the mushrooms to the sides of the pan, then add to it the chicken pieces, arranged in a single layer if possible. Pour 1 to 1 1/2 cups of chicken stock around the chicken. It should rise about halfway up each piece. Lower heat to medium, allow the mixture to come to a low simmer, then put a lid on the pan and allow the mixture to cook slowly until the meat has cooked through, approximately 15 minutes.
- Remove the lid from the pan, and transfer the chicken pieces to a platter to rest. Turn the heat to medium high, and allow the chicken stock to reduce by 1/3, then add the heavy cream, and stir to incorporate. Let this mixture simmer for a minute or 2 until it starts to thicken, then add the Madeira, and swirl again to combine.
- Continue cooking the sauce until it can enrobe the back of a spoon, approximately 2-3 minutes more, then stir in the butter, crème fraîche and chopped savory and stir to combine. Turn the heat off, add the tarragon, stir one more time and then return the chicken pieces to the pan. Spoon some sauce over the chicken, sprinkle with the parsley and serve.
SKILLET CHICKEN WITH MUSHROOMS AND CARAMELIZED ONIONS
This comforting one-pot dinner is reminiscent of a rich French onion soup, but made in less time and with lighter ingredients. Cooking the onions in a hot, dry pan forces them to release their moisture, so that they shrink and become silky and sweet in 30 minutes. Serve everything directly from the pan, with some crusty bread to soak up all the juices, or shred the chicken and pile it on top of buttered noodles. For something green, stir in some spinach to wilt at the end or serve alongside a simple green salad or roasted broccoli.
Provided by Yasmin Fahr
Categories dinner, weekday, poultry, vegetables, main course
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a large mixing bowl, combine 2 tablespoons oil, 2 tablespoons vinegar, the honey, mustard, red-pepper flakes and 1 teaspoon salt; whisk until smooth. Pat the chicken dry and season with salt and pepper, then add to the mixture, coating it well. Set aside at room temperature, stirring it once while you make the onions.
- Heat a 12-inch cast-iron or heavy skillet over medium-high until very hot, 1 1/2 to 2 minutes, then add the onions in an even layer. Season with salt, then cook, mostly undisturbed, for 4 minutes more, stirring every minute or so. Add the mushrooms, season with salt, and stir to combine. (It will look crowded, and that's OK.) Allow to cook mostly undisturbed until the mushrooms shrink and start to brown, about 4 minutes, stirring every minute or so.
- Stir in the remaining 3 tablespoons olive oil and allow the onions to cook until they start to color, stirring and lowering the heat as necessary to avoid burning, about 2 minutes. Push the onions and mushrooms to the edges of the skillet, then add the chicken pieces to the center. Pour any remaining marinade (there will be very little) over the onions and mushrooms. Cook undisturbed for 4 to 5 minutes, then combine the chicken and vegetables and cook, stirring occasionally, until the chicken is cooked through, about 10 minutes more. (Reduce the heat to medium if the onions look like they are burning at any point.)
- Add the remaining 2 teaspoons sherry vinegar, stirring and scraping up anything on the bottom of the skillet. Season to taste with salt.
- Remove from the heat and top with the parsley and cheese, if using. Serve with bread or pasta.
More about "pan roasted chicken with morel mushroom sauce recipes"
PAN ROASTED CHICKEN WITH MOREL MUSHROOM SAUCE - CHEF
Web May 12, 2018 Home » Meat and Game Pan Roasted Chicken with Morel Sauce Published: May 12, 2018 Modified: Jan 24, 2023 Author: Alan …
From foragerchef.com
4.2/5 (4)Total Time 1 hr 45 minsCategory Main CourseCalories 704 per serving
From foragerchef.com
4.2/5 (4)Total Time 1 hr 45 minsCategory Main CourseCalories 704 per serving
- A few hours before cooking, season the chicken with salt, pepper and thyme and leave in the refrigerator uncovered, turning them over once in a while to allow the skin to dry out, which will make browning them go quicker. (This step is optional but it works like a charm, try it with other meats too).
- Add the rest of the butter to the pan along with the shallots and cook for a few minutes, add the morels and cook until they're juices have evaporated and the pan is nearly dry. De-glaze the pan with the wine, reduce by half, then add the sherry to the pan and reduce by half. Add the demi-glace to the pan, then the cream, and reduce until the sauce coats the back of a spoon.
- Season the morel sauce to taste with salt, then plate the dish by putting two pieces of chicken (one light meat and one dark, and one piece with a bone preferably) on each plate, then nap with the morels and their sauce and serve immediately. Alternately the chicken can be served family style by putting the chicken in a casserole dish and pouring the sauce and morels over the top.
EASY PAN-ROASTED CHICKEN BREASTS WITH WHITE WINE AND …
Web Apr 6, 2015 Easy Pan-Roasted Chicken Breasts With White Wine and Fines Herbes Pan Sauce Recipe Powdered gelatin is the secret …
From seriouseats.com
5/5 (9)Total Time 30 minsCategory Entree, Dinner, MainsCalories 326 per serving
From seriouseats.com
5/5 (9)Total Time 30 minsCategory Entree, Dinner, MainsCalories 326 per serving
ROASTED CHICKEN BREASTS WITH MOREL MUSHROOM PAN SAUCE
Web May 25, 2016 Enjoy. Roasted Chicken Breasts with Morel Mushroom Pan Sauce Yield: 2-4 Total Time: 3 0 minutes +/- Ingredients: 2 …
From fortheloveofcooking.net
Reviews 7Estimated Reading Time 4 minsServings 2-4
From fortheloveofcooking.net
Reviews 7Estimated Reading Time 4 minsServings 2-4
EASY PAN-ROASTED CHICKEN BREASTS WITH MOREL …
Web May 28, 2015 In this recipe, I'm combining that technique—pan-roasting chicken breasts skin-side down until crisp, finishing them in the oven, then forming a pan sauce with …
From seriouseats.com
4.8/5 (4)Total Time 30 minsCategory Entree, Dinner, MainsCalories 276 per serving
From seriouseats.com
4.8/5 (4)Total Time 30 minsCategory Entree, Dinner, MainsCalories 276 per serving
SAUTéED MOREL MUSHROOMS RECIPE - SERIOUS EATS
Web May 3, 2023 Stovetop Vegetables Vegetable Sides Sautéed Morel Mushrooms Morel mushrooms don't need much to be at their best—just a simple sauté with minced …
From seriouseats.com
From seriouseats.com
CHICKEN WITH MORELS AND SHERRY WINE SAUCE RECIPE
Web Step 1. Drain the morels, reserving the soaking liquor, and squeeze to extract as much of the liquor as possible. Rinse the morels, drain and squeeze dry. Cut larger morels into …
From raymondblanc.com
From raymondblanc.com
EASY PAN-ROASTED CHICKEN BREASTS WITH LEMON AND ROSEMARY PAN …
Web Oct 13, 2022 Directions. Adjust oven rack to center position and preheat oven to 450°F (230°C). Pat chicken breasts dry and season generously with salt and pepper. Heat oil …
From seriouseats.com
From seriouseats.com
SHEET PAN CHICKEN AND MUSHROOMS WITH PARSLEY SAUCE RECIPE
Web Aug 2, 2023 Directions. Preheat the oven to 450° and place a large rimmed baking sheet in the oven to heat. Season the chicken generously on both sides with salt and pepper. Drizzle 2 tablespoons of the ...
From foodandwine.com
From foodandwine.com
OVEN ROASTED CHICKEN WITH MUSHROOM SAUCE - A TASTY …
Web Apr 29, 2021 Turn up the heat and bring to a boil, add a good pinch of salt. Return the chicken to the dish flesh side down, along with any resting juices. Then place in a 190 c preheated fan oven for 20 minutes, until the …
From atastykitchen.com
From atastykitchen.com
PAN-ROASTED CHICKEN WITH MOREL MUSHROOM SAUCE RECIPE | FOOD …
Web Get Pan-Roasted Chicken with Morel Mushroom Sauce Recipe from Food Network. Watch Full Seasons; TV Schedule; ... Ultimate Baking Guide; On TV; See All Recipes. …
From foodnetwork.cel28.sni.foodnetwork.com
From foodnetwork.cel28.sni.foodnetwork.com
ROASTED CHICKEN IN RED WINE MUSHROOM SAUCE RECIPE | HELLOFRESH
Web Once hot, add the mushrooms. Season with salt and pepper, then stir-fry until golden and softened, 4-5 mins. 5. Stir in the water for the sauce (see pantry for amount) and red …
From hellofresh.co.uk
From hellofresh.co.uk
PAN SEARED CHICKEN WITH MUSHROOMS + VIDEO | KEVIN IS …
Web May 10, 2022 Cover and simmer 5 minutes. Uncover and add garlic (optional), cook over high heat until liquid almost evaporates and mushrooms brown and glaze, about 5 minutes. Add white wine, 1/4 cup …
From keviniscooking.com
From keviniscooking.com
ROASTED CHICKEN WITH CRISPY MUSHROOMS RECIPE - NYT …
Web 2 to 2¼ pounds boneless, skinless chicken thighs; Kosher salt (such as Diamond Crystal) and freshly ground black pepper; 2 garlic cloves, finely grated or minced; 1½ teaspoons fresh thyme leaves, plus 3 thyme …
From cooking.nytimes.com
From cooking.nytimes.com
MOREL MUSHROOM PAN SAUCE RECIPE | BON APPéTIT
Web Nov 30, 2005 Ingredients Makes about 3 cups 2 ounces dried whole morel mushrooms (about 4 cups) 2 cups boiling water 1 tablespoon butter 1 shallot, finely chopped 2 …
From bonappetit.com
From bonappetit.com
PAN-ROASTED CHICKEN WITH MOREL MUSHROOM SAUCE
Web Makes 4 servings. 4 whole chicken legs (about 12 ounces each) 3/4 cup thinly sliced shallots (about 2 medium shallots) 4 cloves garlic, crushed. 8 ounces fresh morel mushrooms, cleaned and halved. 6 sprigs thyme. 1 …
From punchfork.com
From punchfork.com
23 MOREL MUSHROOM RECIPES I CAN’T RESIST – HAPPY MUNCHER
Web Start by whisking together the egg and milk before adding the flour, crushed soda crackers, salt, and pepper. Then, mix together the cream cheese, bacon, green onion, candied …
From happymuncher.com
From happymuncher.com
BEST PAN ROASTED CHICKEN WITH MOREL MUSHROOM SAUCE RECIPES
Web 1h20m 8 Ingredients Cut chicken in pieces and arrange on a platter. Spoon mushroom mixture around chicken and serve. Nutrition Facts : @context http, Calories 859, …
From alicerecipes.com
From alicerecipes.com
CREAMY MUSHROOM GARLIC CHICKEN - CREME DE LA CRUMB
Web Aug 31, 2023 Instructions. Heat the butter in a large, lidded non-stick frying pan or shallow casserole over a medium high heat. Once it is frothy, add the sliced mushrooms and a …
From lecremedelacrumb.com
From lecremedelacrumb.com
CHICKEN WITH CREAMY MOREL MUSHROOM SAUCE - HEALTH STARTS IN …
Web May 7, 2014 Ingredients 1 tablespoon Ghee or butter, coconut oil 1/2 pound Boneless Skinless Chicken Breast or Thighs 2 cups morel mushrooms chopped (use hot, sweet …
From healthstartsinthekitchen.com
From healthstartsinthekitchen.com
7 HONEY RECIPES THAT MARRY SWEET WITH SAVORY - THE WASHINGTON POST
Web Aug 28, 2023 Salmon fillets are poached in a flavorful mixture of chicken broth, ginger, orange zest and juice, and honey. Once the fish is cooked, the liquid is transformed into …
From washingtonpost.com
From washingtonpost.com
PAN FRIED CHICKEN WITH MOREL MUSHROOM AND SHALLOT SAUCE
Web Remove chicken from pan and place on a sheet pan. Bake the chicken for 10-15 minutes in the oven until cooked through, depending on the size of the breasts or tenders. In the …
From blog.jennysteffens.com
From blog.jennysteffens.com
You'll also love