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Slow-Cooked Chicken w/Mushrooms & Vanilla Recipe

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This recipe for Slow-Cooked Chicken w/Mushrooms & Vanilla, by , is from The Hoppe Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lois Hoppe
Added: Monday, July 17, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 cup heavy cream
6 cloves garlic, crushed and peeled
4 sprigs fresh thyme
3/4 tsp. salt
1 vanilla bean, split lengthwise, seeds scraped out and pod reserved
2 lbs. boneless, skinless chicken breasts
1 tbsp. olive oil
1 lb. mixed mushrooms, such as chanterelle, oyster, and cremini, sliced
1/4 tsp. fresh-ground pepper
3 tbsp. dry vermouth
1 tbsp. unsalted cold butter
1/16 tsp. cayenne pepper
2 tbsp. chopped chives

Directions:
Directions:
Place cream, 3 c. water, 3 cloves of garlic, 2 sprigs of thyme, 1/2 tsp. salt, and the vanilla bean seeds and pod in a medium saucepan with high sides. Bring to a near-simmer (150) over med-high heat and add the chicken. Reduce heat to med-low and cook until the chicken breasts reach an internal temp. of 155--about 50 min. (Be certain to ensure the liquid stays within a range of 140 and 150.) Transfer the breasts to small bowl and cover. Reserve the cooking liquid. Heat the olive oil in a large nonstick skillet over high heat. Add the mushrooms, pepper, remaining garlic, thyme, and salt and cook for 7 min. Carefully add the vermouth and cook for 1 more min. Add butter and reserved cooking liquid and gently boil until the sauce is slightly thickened-about 20 min. Discard garlic cloves and thyme sprigs. Stir in cayenne and chives. Serve chicken sliced, topped with the sauce.

Number Of Servings:
Number Of Servings:
Serves: 4 - 5
Personal Notes:
Personal Notes:
This recipe truly must be cooked slowly. It is not difficult, but using a meat thermometer to regulate the temp. is a must. The cream cannot be allowed to boil. I serve this on a bed of rice using the delicious sauce like a gravy.

 

 

 

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