Ingredients: |
Ingredients: 1 (3 1/2- to 4-pound) chickens, cut in eighths (I usually add an extra breast or two)
Kosher salt and freshly ground black pepper
All-purpose flour
¼ c. olive oil
8 whole garlic cloves
1 1/2 pounds assorted mushrooms, such as porcini, shitake and cremini, stems removed and (1 1/2-inch) diced
8 sprigs fresh thyme, tied with kitchen string
1/4 cup dry sherry
1 T. minced garlic (3 cloves)
2 c. dry white wine
2 c. good chicken stock, preferably homemade
2 T. unsalted butter, at room temperature
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Directions: |
Directions:1. Preheat the oven to 325 degrees. Pat the chicken dry with paper towels and sprinkle both sides 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 , heat the oil. Add the chicken in two 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.
2. 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 tsp. salt, and 1 tsp. 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).
3. 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, put the chicken back in the sauce, and serve hot. |
This recipe for Chicken with Wild Mushrooms (Ina Garten) is from