FARFALLE WITH CHICKEN, PORCINI MUSHROOM AND SWISS CHARD
Provided by Giada De Laurentiis
Categories main-dish
Time 1h5m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Boil the broth and mushrooms over medium-high heat in a small saucepan. Turn off the heat and allow the mushrooms to soften in the liquid, about 20 minutes. Remove the mushrooms and coarsely chop. Reserve the liquid.
- Bring a large pot of salted water to a boil over high heat. Cook the pasta until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain and reserve about 1 cup pasta water.
- Heat the oil over medium-high heat in a large nonstick saute pan. Add the shallots mushrooms, 1 teaspoon salt and 1/2 teaspoon pepper. Cook until the shallots are soft, about 3 minutes. Add the chard in batches and cook until wilted, about 7 minutes. Sprinkle 1 teaspoon salt and the remaining 1/2 teaspoon pepper.
- Remove the pan from the heat and add the mascarpone cheese. Stir until the mixture is smooth and creamy. Add the mushroom mixture, chicken and the reserved mushroom-cooking liquid to the pasta. Add reserved pasta water if necessary. Toss until all the ingredients are coated and serve.
BRAISED CHICKEN WITH MUSHROOMS
Provided by Rachael Ray : Food Network
Time 3h10m
Yield 4 servings
Number Of Ingredients 14
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.
Nutrition Facts : Calories 396 calorie, Fat 20 grams, SaturatedFat 4.5 grams, Cholesterol 98 milligrams, Sodium 306 milligrams, Carbohydrate 21 grams, Fiber 5 grams, Protein 32 grams, Sugar 8 grams
CHICKEN WITH PORCINI GRAVY AND POLENTA
This week we are getting 2 different meals out of the same basic protein, cubed pork shoulder (butt) and chicken thighs. Midweek? A meat-free menu to lighten things up.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Place the dried mushrooms in pot with 2 cups of the stock. Simmer to soften the mushrooms and flavor the stock. When rehydrated, remove the mushrooms from the stock and chop. Reserve the stock, except for the very bottom, which may contain grit from the mushrooms.
- Sprinkle the chicken with salt and pepper, and then dredge in flour. Heat the oil in a pan over medium-high heat and add the chicken to brown on both sides. Remove to a plate and add a bit more oil if necessary. Add 2 tablespoons of the butter to the pan and melt. When the butter foams, add the garlic, onions, sage, thyme and some salt and pepper, and cook to soften, 7 to 8 minutes. Stir in 2 tablespoons flour, then deglaze the pan with the wine. Add the chopped mushrooms and whisk in the flavored stock. Cook to thicken a bit and add the chicken back to the sauce.
- Cool and store for a make-ahead meal. Reheat over medium heat.
- To serve, heat the remaining 1 cup stock, the milk and 1 cup water to a low boil. Whisk in the polenta, and then whisk to thicken, 2 to 3 minutes. Stir in the remaining 2 tablespoons butter, some salt and pepper and the grated cheese.
- Serve the polenta in shallow bowls topped with the chicken, gravy and a sprinkle of parsley.
GLAZED CHICKEN WITH PORCINI AND CRISP POTATOES
Provided by Andrea Albin
Categories Chicken Mushroom Potato Roast Dinner Marsala Honey Potluck Shallot Gourmet Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 13
Steps:
- Soak porcini in hot water (1 1/2 cups) in a small bowl until well softened, 20 to 30 minutes. Lift porcini out, squeezing liquid into bowl, then rinse porcini (to remove any grit) and coarsely chop. Strain soaking liquid through a sieve lined with a damp paper towel into a small saucepan and reserve.
- Preheat oven to 425°F with rack in middle.
- Cook shallots in 2 tablespoons oil with 1/4 teaspoon salt in a 12-inch nonstick skillet over medium heat, stirring occasionally, until golden, about 7 minutes. Add porcini, chopped thyme, and 1/4 teaspoon pepper and cook, stirring occasionally, 2 minutes. Add 3 tablespoons Marsala and boil until most of liquid has evaporated, then remove from heat.
- Add honey to soaking liquid in saucepan with thyme sprigs, remaining 2 tablespoons Marsala, and 1/4 teaspoon salt. Boil until syrupy and reduced to about 3 tablespoons, 15 to 20 minutes. Discard thyme sprigs.
- Meanwhile, remove excess fat from chicken and pat dry. Season inside and out with a rounded teaspoon salt and 3/4 teaspoon pepper. Stuff cavity with mushroom mixture and tie legs with string.
- Put chicken in a small (13-by 9-inch) roasting pan. Roast until an instant-read thermometer inserted into fleshy part of a thigh (do not touch bone) registers 170°F, about 1 hour. About 5 minutes before chicken is done, brush with all of honey glaze. If glaze begins to get too dark before chicken is cooked through, loosely cover with foil.
- While chicken roasts, peel potatoes and cut into 1/2-inch pieces. In cleaned nonstick skillet, heat remaining 3 1/3 tablespoons oil over medium heat, then add potatoes, stirring to coat. Stir in remaining 1/4 cup water and simmer, covered, stirring occasionally, 10 minutes. Remove lid and increase heat to medium-high. Add 1/2 teaspoon salt. Continue to cook, stirring occasionally, until liquid has evaporated and potatoes are golden brown all over, about 20 minutes more. Transfer to a baking sheet (do not cover).
- Transfer chicken to a cutting board to rest 15 minutes. Turn off oven and put potatoes in oven to keep warm.
- Meanwhile, straddle roasting pan across 2 burners and add flour. Cook over medium-high heat, stirring, 1 minute. Add broth and vinegar, stirring and scraping up brown bits. Boil mixture until reduced by about a third, about 4 minutes. Strain through a fine-mesh sieve into a gravy boat.
- Discard kitchen string from chicken. Scoop out mushroom mixture into a bowl, stir in potatoes, and serve with chicken.
CHICKEN BREASTS WITH PORCINI MUSHROOMS
I prepared this for us 4 for Valentine's Day 2012 and will keep this delicious souvenir here. I roasted at hot temperature the chicken in the skillet and I continue cooking at low temperature in the oven (65°C/150°F). This is not possible with every kind of oven. If you don't have simply cook the chicken through and serve immediately. Read more about low temperature chicken under: http://www.seriouseats.com/2010/04/sous-vide-basics-low-temperature-chicken.html
Provided by Artandkitchen
Categories Chicken Breast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven and one Pyrex at 65°C/150°F.
- Rub the chicken with the Mexican spices.
- Heat skillet with 1 tablespoon margarine at high temperatures and add the chicken.
- Cook the chicken on each side for about 2 minutes until light brown. Set aside in the preheated oven for at least 20 minutes.
- In the same skillet add the second tablespoon of margarine.
- Add onions and cook until soft.
- Add mushrooms and cook for 5 minutes.
- Dissolve corn flour in broth.
- Now add wine, cream, broth with cornfour, lemon zest, pepper, garlic and chives.
- Stir until combined, adjust salt and pepper and place another bowl in the oven until ready to eat.
- Just before serving, place the chicken hearth on the plate adjust sauce on the plate and decorate with some chives if you want.
- Note: cooking at low temperature will allow you to prepare in advance and have time for your guests as the meat will not dry out rapidly.
Nutrition Facts : Calories 453.3, Fat 30.4, SaturatedFat 12, Cholesterol 133.7, Sodium 327, Carbohydrate 6.7, Fiber 0.9, Sugar 2.2, Protein 32.8
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