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
KOREAN BRAISED CHICKEN WITH MUSHROOMS
This is a delicious way to prepare chicken. The chilies, mushrooms and Korean gochujang add a wonderful depth of flavor that takes braised chicken to a whole new level. It's a great main dish. The chicken is cooked in a pan sauce, so it's somewhat like a stew in that it can be served over (or along side) steamed white rice to...
Provided by Vickie Parks
Categories Chicken
Time 1h
Number Of Ingredients 14
Steps:
- 1. Rinse chicken pieces, pat dry with paper towels.
- 2. Heat oil in a large heavy-duty skillet over medium heat. Sear chicken in the hot oil until lightly browned on all sides. Transfer chicken to a platter.
- 3. Reduce heat to low. Add additional oil to skillet if necessary. Add shallots, ginger, garlic and poblano chilies to skillet and sauté on low until shallots are just starting to change color. Stir in the cumin, pepper, salt, and mushrooms, and continue cooking until mushrooms are soft.
- 4. Stir in the gochujang, wine (or sake) and rice vinegar, and stir well.
- 5. Keep heat on low. Place chicken in the skillet, skin side up. As you add each piece of chicken, thoroughly baste it with the pan sauce. Cover pan, and simmer chicken for 30 minutes. Garnish with green onion, and serve immediately.
KOREAN BRAISED CHICKEN (JJIMDAK)
Steamed chicken (jjimdak) is a sweet but savory dish that is very popular in Korea. The dish originated from the city of Andong, which if you visit today you will find that they even have a jjimdak street which has many steamed chicken restaurants.
Provided by KFoodaddict
Time 1h20m
Yield 6
Number Of Ingredients 15
Steps:
- Place noodles in a large bowl and cover with hot water. Set aside until noodles are softened, about 20 minutes.
- Meanwhile, combine soy sauce, rice wine, oyster sauce, corn syrup, sugar, sesame oil, garlic, and pepper the for sauce in a bowl. Set aside.
- Bring a pot of water to a boil; add chicken pieces. Boil for 3 minutes; remove from heat and drain, reserving 3 cups water.
- Heat another pot over medium-high heat. Add chicken pieces, potatoes, carrots, onion, and chiles. Add reserved water and sauce mixture. Bring to a boil; continue to boil until vegetables are soft and chicken is no longer pink in the center, about 25 minutes. Add glass noodles and green onions; boil for 5 minutes more. Serve.
Nutrition Facts : Calories 520.4 calories, Carbohydrate 68.3 g, Cholesterol 94.6 mg, Fat 10.3 g, Fiber 3.5 g, Protein 35.2 g, SaturatedFat 2.5 g, Sodium 1736.2 mg, Sugar 11 g
BRAISED CHICKEN WITH MUSHROOMS
Browning the chicken seals in the juices and keeps the inside moist and flavorful. Serve this over our Oven-Baked Creamy Polenta.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 55m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 294 g, Fat 10 g, Protein 43 g
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