Braised Chicken with White wine, Mushrooms & Herbs
Serves
6-8
Prep time
25 min
Cook time
40 min
Serves
6-8
Prep time
25 min
Cook time
40 min
Recipe developed for Yossi’s Cuts in collaboration with Ayela Nir-Krispine, a personal chef and recipe developer.
Ingredients
Directions
Ingredients
-
1 whole chicken cut in 1/8 or 8 chicken quarters
-
1 container white button mushrooms sliced thin
-
4 shallots minced
-
2 garlic cloves minced
-
6 sprigs of thyme roughly chopped
-
2 cups of white whine such as chardonnay
-
Salt and pepper to taste
Directions
-
1. Preheat oven to 450°F.
-
2. Using a large nonstick frying pan set on medium high heat, place the chicken skin side down in the pan. The fat from the chicken will render as you brown it so there is no need for added oil. Sear the chicken until golden brown, then turn over to sear the other side.
-
3. Remove chicken and set it on a baking pan.
-
4. Using the same frying pan adds the shallots, garlic, and season with salt and pepper. Continuously mix until all of the bits are incorporated with the shallots and garlic. Add mushrooms to the pan and continue to stir until they are soft but not golden.
-
5. Pour in the white whine and stir allowing the mixture to come to a boil, Add in the thyme and continue to cook for another two minutes. Taste and adjust seasoning if needed.
-
6. Pour the mushroom sauce over the chicken, cover the pan well with aluminum foil and and place in the oven. Bake the chicken covered for 40 minutes or until desired doneness.
-
7. Serve warm and enjoy!
Yossi’s Tips
1. Braising the chicken before baking creates flavor in the sauce that works well with white wine.
2. To prepare this without the use of an oven; skip the step of placing the chicken in a separate pan and just remove the chicken onto a plate. Prepare the sauce and add the chicken back into the pan. Cover and reduce the heat until done.
2. To prepare this without the use of an oven; skip the step of placing the chicken in a separate pan and just remove the chicken onto a plate. Prepare the sauce and add the chicken back into the pan. Cover and reduce the heat until done.
