Great Braised Chicken recipe for tonight?
Here is my favorite brasied chicken recipe. If your breasts are bone-in, simply stuff the ham inside with the other fillings instead of wrapping the breasts.
Stuffed, Wrapped and Braised Chicken
Slice a deep pocket lenthwise into each of 4 skinless, boneless chicken breasts. Into the pockets place an ounce of strong-flavored cheese, such as pecorino or asiago, and a few fresh basil leaves (or other fresh herb). Wrap a slice of prosciutto or ham around each breast and secure with cotton twine.
Melt a tablespoon of butter in a large skillet, and saute a chopped shallot over med. heat, just till soft. Add chicken and brown on each side. Add wine and bring to a boil; cover and simmer 20 minutes until chicken is cooked through.
Remove chicken from skillet and keep warm. Stir a teaspoon of good mustard into the pan. Season with S&P to taste and cook 1 minute or till thick and bubbly.
Remove string from chicken and slice each breast, arranging on warm plates, and spoon the sauce over. Enjoy!
Epi's Chicken with Tomatoes and Capers is pretty delicious...we've had it many times and you can use red wine instead of white if that's what you have on hand...it's excellent with pasta or even orzo...recipe title says "breasts" but I've used a combination of skinless chicken pieces with no problem:
Wow. That is a really weird reply. Of all the recipes in the world... After posting this, my boyfriend said, "Why don't you look up a recipe by Ina with, like, 100 cloves of garlic". I was pretty sure he was wrong about he 100 cloves part. ;) And cous cous it is...but not her recipe. THANKS everyone!
Chicken Smothered in Mushrooms
1/4 cup flour
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 to 3 lbs meaty chicken pieces, skinned (breast halves, thighs, and drumsticks)
2 tablespoons olive oil or cooking oil
2 large onions, chopped
5 cups halved fresh mushrooms (can use button, cremini, shitake)
4 oz. dried morel mushrooms (if you don't have these, sub with 1 more cup fresh) - reserve liquid mushrooms are reconstituted in.
2 cloves garlic, minced
3/4 cup dry white wine
3/4 cup chicken broth
2 tablespoons snipped fresh basil or 1 teaspoon dried basil, crushed
1 tablespoon snipped fresh thyme or 1 teaspoon dried thyme, crushed
2 tablespoons whipping cream (optional)
Combine flour, salt, and black pepper. Coat chicken pieces in flour mixture.
Reconstitute dried mushrooms in hot water per directions on package.
In an enameled dutch oven, brown chicken in hot oil over medium-high heat turning occasionally. Remove chicken from pot; set aside.
Add onions, mushrooms, and garlic to dutch oven and cook 4 minutes, stirring occasionally and scraping up any browned bits.
Add white wine, scrape up any browned bits from bottom of pot. Add broth, 1/4 cup liquid from reconstituted mushrooms, basil, and thyme. Bring to a boil.
Reduce heat, cover and barely simmer for 25 to 30 minutes or until chicken is no longer pink and remove chicken; cover and keep warm.
Increase heat to medium and gently boil sauce, uncovered, for 5 minutes- if desired, stir in whipping cream.
Season to taste with salt and pepper.
I serve this over fresh potato gnocchi with a simple salad on the side. You can also serve with crusty bread to sop up the wonderful sauce.