CHICKEN MUSHROOM WILD RECIPES

Name: Creamy chicken & wild mushrooms
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4
Cuisine: French
Ingredients: 25g dried cep; 50g butter , softened; small handful tarragon , leaves torn; 4 chicken breasts , skin on; 1 tbsp olive oil; 150ml white wine; 100g crème fraîche

CREAMY CHICKEN & WILD MUSHROOMS RECIPE | BBC GOOD FOOD

Creamy chicken & wild mushrooms recipe | BBC Good Food image

John Torode dishes up a creamy chicken casserole with ceps, tarragon and a white wine cream sauce

Provided by John Torode

Categories Dinner, Main course

Total Time 1 hours

Prep Time 20 minutes

Cook Time 40 minutes

Yield 4

Number Of Ingredients 7

Ingredients

25g dried cep
50g butter , softened
small handful tarragon , leaves torn
4 chicken breasts , skin on
1 tbsp olive oil
150ml white wine
100g crème fraîche

Steps:

Soak the mushrooms in 300ml hot water for 10 mins until plump. Drain, reserving the soaking liquid, and chop. Mix with the butter and half the tarragon, then stuff under the skin of the chicken.
Heat oven to 200C/180C fan/gas 6. Heat the oil in a large flameproof dish, add the chicken and brown on all sides. Transfer to the oven for 20 mins. Remove from the oven; the chicken should be cooked by now. Remove from dish and keep warm.
Return the dish to the heat, add the wine and simmer until nearly reduced. Add the reserved mushroom liquid and simmer to reduce by half. Stir in the crème fraîche and simmer for 1-2 mins more. Add the remaining tarragon and season. Return the chicken to the dish, heat through for 1 min more, then serve.

Nutrition Facts : Calories 474 calories, FatContent 35 grams fat, SaturatedFatContent 17 grams saturated fat, CarbohydrateContent 5 grams carbohydrates, SugarContent 2 grams sugar, ProteinContent 27 grams protein, SodiumContent 0.4 milligram of sodium

CHICKEN, WILD MUSHROOM AND ROASTED-GARLIC SAUTÉ RECIPE ...

Chicken, Wild Mushroom and Roasted-Garlic Sauté Recipe ... image

Marcia Kiesel, a self-described mushroom freak, uses porcini to make her delicious, earthy chicken thigh sauté with roasted garlic cloves. She finishes the dish with a sprinkle of chopped tarragon, which adds a light, herbal sweetness. More Recipes for Chicken Thighs

Provided by Marcia Kiesel

Total Time 1 hours 45 minutes

Yield 4

Number Of Ingredients 14

Ingredients

1 large head of garlic, top fourth cut off
3 tablespoons extra-virgin olive oil, plus more for drizzling
1/2 cup dried porcini mushrooms
3/4 cup boiling water
1 1/2 pounds skinless boneless chicken thighs, cut into 2-inch pieces
Salt and freshly ground pepper
1/2 pound assorted mushrooms, such as stemmed shiitake, cremini and oyster, quartered
1 tablespoon unsalted butter, plus 2 tablespoons chilled
2 large shallots, thinly sliced
1/4 cup dry red wine
1/2 cup chicken stock
2 medium tomatoes, cut into 1-inch dice
1 tablespoon chopped tarragon
Crusty bread, for serving

Steps:

Preheat the oven to 350°. Set the head of garlic on a double layer of foil, cut side up. Drizzle with olive oil, then wrap in the foil. Roast the garlic until very soft, about 1 hour and 30 minutes. Let cool, then peel, keeping the cloves intact.
Meanwhile, in a heatproof bowl, cover the porcini with the boiling water and let stand until softened, about 15 minutes. Rinse the porcini and coarsely chop them; reserve the soaking liquid.
In a large skillet, heat 1 tablespoon of the olive oil. Season the chicken with salt and pepper and spread in a single layer in the skillet. Cook over high heat until browned on the bottom, about 4 minutes. Transfer to a bowl.
Add 1 tablespoon of the olive oil to the skillet. Add the assorted mushrooms and season with salt and pepper. Cover and cook over moderate heat, stirring a few times, until browned and their liquid has evaporated, about 5 minutes. Transfer the mushrooms to a plate.
In the skillet, melt the 1 tablespoon of butter in the remaining 1 tablespoon of olive oil. Add the shallots and cook over moderate heat, stirring, until softened, about 3 minutes. Add the red wine and boil over moderately high heat until reduced by half, about 2 minutes. Pour in the reserved porcini soaking liquid, stopping before you reach the grit at the bottom. Add the chicken stock, tomatoes, mushrooms, porcini, roasted garlic and chicken and bring to a simmer. Remove from the heat. Add the tarragon and season with salt and pepper. Swirl in the 2 tablespoons of chilled butter, 1 tablespoon at a time. Serve with crusty bread.

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CREAMY CHICKEN & WILD MUSHROOMS RECIPE | BBC GOOD FOOD

John Torode dishes up a creamy chicken casserole with ceps, tarragon and a white wine cream sauce
From bbcgoodfood.com
Total Time 1 hours
Category Dinner, Main course
Cuisine French
Calories 474 calories per serving

Return the dish to the heat, add the wine and simmer until nearly reduced. Add the reserved mushroom liquid and simmer to reduce by half. Stir in the crème fraîche and simmer for 1-2 mins more. Add the remaining tarragon and season. Return the chicken to the dish, heat through for 1 min more, then serve.

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