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Porcini Braised Chicken Thighs Recipe

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This recipe for Porcini Braised Chicken Thighs is from Ken's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 Chicken thighs, skin on
2 tbsp Grapeseed oil
Salt, pepper, ground thyme, and creole spices

2 tbsp Olive oil
1 cup Carrots, sliced
1 cup Celery, 2" pieces
1½ cups Onion, 1½" pieces
1 oz Dried Porcini mushrooms soaked in hot chicken stock then chopped into 1" pieces
5 cloves Garlic, halved
1 tsp ground Bay leaves
1 sp Salt
1 tsp Pepper
¾ cup White wine
2 cups Chicken stock
Stock from mushrooms
Zest from 1 lemon or orange
¼ cup Parsley, chopped
Directions:
Directions:
STEP 1

Heat steel pan. Add grapeseed oil. Turn heat to medium. Brown chicken thighs. Remove to plate

STEP 2

Add oil to a large frying pan and saute the onion, carrots, and celery for 10 minutes. Add the mushrooms, garlic, ground bay leaves, salt and pepper. Continue cooking for 5 minutes.

STEP 3

Add the wine, stock and zest.

STEP 4

Place the thighs on top of the vegetables, skin side up. Transfer to a 375º oven and cook for 20 minutes until vegetables are tender.

STEP 5

Place under broiler for 5 minutes to crisp skin. Garnish with parsley.

 

 

 

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