Silky Braised Chicken With Wild Mushrooms And Pearl Onions Recipes

Steps:

• Preheat the oven to 325 degrees.
• Pat the chicken dry with paper towels and sprinkle both sides liberally with salt and pepper. Place 1/2 cup flour in a bowl and dredge the chicken in the flour. In a large (12-inch) ovenproof pot such as Le Creuset, heat the oil. Add the chicken in three batches (don't crowd them!) and brown lightly over medium-high heat for 3 to 5 minutes on each side. Remove the chicken to a plate and continue until all the chicken is browned.
• Add the whole garlic cloves, mushrooms, and thyme to the pot and cook over medium heat for 5 minutes, stirring occasionally. Add the sherry and cook for 1 minute, scraping up the brown bits. Add the minced garlic and cook for 2 more minutes. Add the wine, chicken stock, 1 tablespoon salt, and 1 teaspoon pepper and bring to a simmer. Add the chicken (large pieces first), cover, and place in the middle of the oven for 30 to 35 minutes, until the chicken is cooked through (about 165 degrees on an instant-read thermometer).
• Remove the chicken to a bowl and discard the thyme. With a fork, mash together the butter and 1/4 cup flour and add it to the sauce. Simmer, stirring constantly, over medium heat for 5 minutes, until slightly thickened. Season to taste (it should be highly seasoned), put the chicken back in the sauce, and serve hot.

Steps:

• 1. In a shallow dish, stir together the flour,salt,pepper and garlic. Dredge the chicken pieces in the seasoned flour. In a large, heavy saucepan or Dutch oven, heat the oil over medium-high heat. Add the chicken and cook, turning once, until browned on both sides, about 5 minutes total. Transfer to a platter. Add the shallot to the pan and saute until softened, about 1 minute. Add the mushrooms and saute until lightly browned, 3 to 4 minutes. Stir in the onions and saute until they begin to pick up some brown color, 2 to 3 minutes. Add garlic and saute 1 minute. Stir in the stock and deglaze the pan, stirring with a wooden spoon to scrape up any browned bits. Return the chicken pieces to the pan, and bring to a boil. Cover, reduce the heat to low, and simmer, stirring occasionally, until the chicken and vegetables are tender, 45 to 50 minutes. Add thyme,taste broth for seasoning,adjust if needed with salt and pepper. To serve, divide the vegetables among warmed shallow individual bowls. Top each portion with 2 pieces of chicken, 1 light meat and 1 dark. Serve immediately.

Steps:

• Heat oven to 300 degrees. Sprinkle chicken pieces with salt and pepper. Spread a third of the onion slices and all the garlic in the bottom of a 7-quart ovenproof casserole or Dutch oven. Scatter 5 sprigs thyme, 1 bay leaf, and 1 rosemary sprig over the onion layer. Lay half the chicken pieces on top of the herb layer. Repeat with another third of the onion slices, the same amounts of each of the herbs as before, and the remaining chicken pieces; finish with a layer of all the remaining onion slices. Pour Riesling and chicken stock over onions and chicken. Cover casserole, and place in the oven to cook until chicken is tender, about 1 hour and 15 minutes.
• Remove chicken pieces from casserole, and let sit until cool enough to handle. Remove skin from chicken; cut each breast piece in half. Spread each chicken piece with 1/2 teaspoon mustard, season with salt and pepper, and top with sprigs of thyme. Set aside. With a ladle, remove about 1 cup of the chicken cooking liquid from casserole, straining it into a shallow bowl or fat separator; set aside to separate.
• Melt butter in a large skillet over medium heat. Add pearl onions, and season with salt and pepper. Cook, shaking skillet often, until mushrooms soften and turn golden brown, 3 to 4 minutes. Add mushrooms, and season again with salt and pepper. Cook, shaking skillet often, until mushrooms soften and release their juice, 3 to 5 minutes. Cook until juice has evaporated, about 2 minutes. Add 2 tablespoons Madeira to skillet, and cook until evaporated, about 1 minute. Transfer mixture to a bowl, and set aside.
• Return skillet to medium heat. Arrange 5 bacon strips in a single layer in skillet. Cook until bacon renders most of its fat and is golden brown. Place a piece of chicken on each piece of bacon and, using tongs, wrap chicken in bacon in a more or less haphazard way. Do not worry if chicken unwraps; it can be easily rewrapped before serving. Remove chicken from skillet, place on a platter, and cover with foil to keep warm. Drain fat from skillet. Repeat with remaining bacon and chicken.
• Add reserved cooked mushrooms and onions and all the chicken to skillet. Add remaining 2 tablespoons Madeira and the reserved chicken cooking liquid, skimmed of fat. Cook until chicken and vegetables are hot. Serve.

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.

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.

Steps:

• Place chicken and onions in a 4-qt. slow cooker. In a small bowl, combine soup, wine and seasonings; pour over chicken and onions. Cook, covered, on low 7-8 hours or until chicken is tender., Remove chicken; skim fat from cooking juices. Serve cooking juices with chicken and rice. If desired, sprinkle with parsley.

Steps:

• Rinse porcini with warm water (they are often sandy), then place in a small bowl, cover with hot water and soak until softened, about 15 minutes. In a separate bowl, soak the morels in hot water.
• Heat oven to 400 degrees. Place chicken legs on a baking sheet in one layer. Season generously on both sides with salt and pepper. Roast, uncovered, for about 20 minutes, or until nicely browned. Remove and set aside. Turn oven to 350 degrees.
• Meanwhile, make the sauce: Melt 2 tablespoons butter in a Dutch oven or heavy-bottomed pot over medium-high heat. Add onions and cook, stirring, until softened and beginning to color.
• Add bacon and tomato paste, stir to incorporate with onions, and cook for about 1 minute, then stir in garlic and cayenne. Sprinkle with flour and stir to coat. Add wine and cook for 1 minute, then whisk in turkey broth and bring to a simmer. The sauce will thicken slightly. Add bay leaf and thyme sprig. Drain porcini and morels and add to sauce.
• Submerge browned chicken legs in sauce and bring to a brisk simmer. Cover and transfer pot to oven. Bake for about 1 hour, until chicken is tender. Remove from oven and keep covered.
• While chicken bakes, make the potatoes: Put potatoes in a saucepan and cover with 1 inch of water. Add 1 teaspoon salt and bring to a boil over high heat. Reduce to a brisk simmer and cook until tender, about 15 minutes.
• Drain potatoes and let cool. Peel potatoes with a paring knife and return to saucepan. (Alternatively, potatoes may be peeled before cooking, or you may opt to leave skins on.) Add remaining 2 tablespoons butter and 1 cup water. Bring to a simmer over high heat to warm potatoes through, then set aside, covered.
• To serve, divide legs among 6 warm plates. Spoon sauce and mushrooms over each serving. Sprinkle parsley over potatoes and place a few potatoes on each plate. Transfer remaining potatoes and buttery juices to a serving dish. Serve remaining sauce in a gravy boat if desired.