CHICKEN THIGHS WITH MUSHROOMS & BLACK OLIVES (TUSCAN ...
Rachael's Tuscan-style chicken cacciatore with mushrooms and black olives served over creamy, cheesy polenta is a winter-dinner keeper!
Provided by Rachael Ray
Number Of Ingredients 28
Steps:
- Season the thighs with salt and pepper on both sides and preheat a large cast-iron skillet over medium-high heat
- Listicle: Rachael Ray 12-Inch Cast Iron Frying Pan Place the dried mushrooms in small pot, cover with a couple cups of stock and warm to plump them and flavor the broth
- Add 2 tablespoons olive oil, 2 turns of the pan, to skillet and brown the chicken on both sides, 8 minutes or so, then remove to platter
- Add more oil and all the fresh mushrooms and bay leaves, then add the juniper, cloves and rosemary
- Once the mushrooms are brown, add the shallots and garlic, season with salt and pepper and stir for a minute
- Add the olives and deglaze the pan with brandy
- Add the red wine, porcini mushrooms and porcini stock and passata and let simmer gently
- Slide the chicken back into the sauce right before serving
- For the polenta, bring the remaining stock to boil with a couple cups of water
- Add polenta, reduce to low and simmer, stirring, for 30 to 35 minutes, adding up to 6 cups water as needed
- Season with salt and add butter to finish
- Stir in half to two-thirds of the fontina, then transfer to serving bowl and dot the top with remaining cheese
- Remove bay leaves and serve the chicken from the skillet and the polenta from serving dish
- To plate, use shallow bowls and use the polenta to make a nest for the chicken
STUFFED MUSHROOMS RECIPE | GIADA DE LAURENTIIS - FOOD NET…
For an elegant appetizer that takes only 35 minutes to make, try Giada De Laurentiis' Stuffed Mushrooms recipe from Everyday Italian on Food Network. These vegetarian bites are stuffed with breadcrumbs, Pecorino Romano, garlic, parsley and mint then baked until crispy on top.
Provided by Giada De Laurentiis
Categories appetizer
Total Time 35 minutes
Prep Time 10 minutes
Cook Time 25 minutes
Yield 28 mushrooms
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F.
- Stir the bread crumbs, Pecorino Romano, garlic, parsley, mint, salt and pepper, to taste, and 2 tablespoons olive oil in a medium bowl to blend.
- Drizzle a heavy large baking sheet with about 1 tablespoon olive oil, to coat. Spoon the filling into the mushroom cavities and arrange on the baking sheet, cavity side up. Drizzle remaining oil over the filling in each mushroom. Bake until the mushrooms are tender and the filling is heated through and golden on top, about 25 minutes. Serve.
Nutrition Facts : Calories 42 calorie, FatContent 3 grams, SaturatedFatContent 1 grams, CholesterolContent 3 milligrams, SodiumContent 131 milligrams, CarbohydrateContent 2 grams, ProteinContent 2 grams, SugarContent 1 grams
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