Chardonnay Chicken Wild Mushroom Stew 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:

• In a dutch oven or stockpot, heat 1/2 tablespoon olive oil over med-high heat; sauté chicken with dijon mustard, 1/4 teaspoon salt, and 1/8 teaspoon pepper, until golden brown (8 minutes).
• In a small bowl, soak dried porcinis in boiling water until soft (15-20 minutes).
• Remove chicken to a plate.
• Pour in the wine and bring to a boil, scraping up any bits of chicken left in the pan.
• Return the chicken and add the stock, 1/4 teaspoon each tarragon, salt, and pepper.
• Cover pan, and let simmer over med-low heat until chicken is tender (25-30 minutes).
• Remove the porcini from their soaking liquid, and squeeze them out over the bowl to remove excess liquid.
• Strain soaking liquid and reserve.
• Rinse porcini to remove any sand or grit; then chop.
• In a large skillet, melt butter with 1/2 tablespoon olive oil; sauté the shiitake mushrooms, over med-high heat, for 2 minutes.
• Add the shallots, the cremini, and the portobello; cook, tossing often, until lightly browned (2-3 minutes).
• Season with remaining 1/2 teaspoon tarragon, 1/4 teaspoon salt, and 1/8 teaspoon pepper, the lemon juice, and the cayenne pepper.
• Add the porcini and reserved liquid, and let boil, stirring constantly, until liquid is reduced by half (1-2 minutes).
• Scrape the contents of the skillet into the dutch oven and simmer for 10 minutes.
• Blend the cornstarch into the cream until smooth; stir mixture into the stew.
• Let simmer for 2 minutes.
• Garnish with parsley and serve over rice.

Steps:

• Soak the mushrooms in 300ml hot water for 10 mins until plump. Drain, reserving the soaking liquid, and chop. Mix with the butter and half the tarragon, then stuff under the skin of the chicken.
• Heat oven to 200C/180C fan/gas 6. Heat the oil in a large flameproof dish, add the chicken and brown on all sides. Transfer to the oven for 20 mins. Remove from the oven; the chicken should be cooked by now. Remove from dish and keep warm.
• Return the dish to the heat, add the wine and simmer until nearly reduced. Add the reserved mushroom liquid and simmer to reduce by half. Stir in the crème fraîche and simmer for 1-2 mins more. Add the remaining tarragon and season. Return the chicken to the dish, heat through for 1 min more, then serve.

Steps:

• The night before, or at least 6 hours in advance, soak the chickpeas then rinse well.
• Another method is to rinse the chickpeas, cover them with plenty of water, place in the microwave, set on high, for 10 minutes, then let soak in the hot water for an hour.
• Simmer (do not boil) the chickpeas for an hour and a half and drain.
• Do not add salt to any dry bean while cooking; beans do not soften in the presence of salt.
• Do not allow to boil or they will lose their skins and fall apart.
• You may simmer them with a bay leaf if you like.
• Heat the oil in a heavy-bottomed stew pot and brown the meat on all sides.
• Add the onion and garlic and stir until.
• caramelized.
• Stir in the flour and work it into the oil until it is all absorbed.
• Allow to brown slightly.
• Add the water, wine, cooked chickpeas, carrots, red potatoes and parsnips.
• Whack the tied cheesecloth 2-3 times with the flat side of a meat cleaver or meat pounder to bruise the spices; add to the pot.
• Bring to just under a boil, then reduce heat and simmer 30 minutes.
• Add mushrooms and bring to just under a boil.
• Reduce heat and simmer 30-45 minutes, or until the meat and root vegetables are tender.
• Taste and add salt.
• Transfer the stew to a tureen and sprinkle on plenty of chopped fresh herbs.

Steps:

• Season chicken with salt and pepper.
• Heat oil in a large non-stick skillet over medium-high heat. Add chicken and sear on all sides. Remove chicken from pan. Add shallots and cook until beginning to turn translucent, about 3 minutes; stir in garlic and mushrooms and cook and stir until mushrooms begin to soften, about 2 minutes.
• Stir in Swanson® Chicken Broth and wine; add bay leaf and fresh thyme. Cover and cook over low heat until chicken is cooked through, about 30 minutes, stirring occasionally. Remove bay leaf.
• Whisk together flour and cream. Stir mixture into chicken and sauce. Cook and stir over medium heat until slightly thickened, about 3 minutes.