DRIED CHICKEN OF THE WOODS RECIPES

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SLOW-COOKER NORTH WOODS WILD RICE SOUP RECIPE ...



Slow-Cooker North Woods Wild Rice Soup Recipe ... image

Warm up your weekend with homemade soup! Here's one you don't have to watch over.

Provided by Betty Crocker Kitchens

Total Time 6 hours 40 minutes

Prep Time 20 minutes

Yield 6

Number Of Ingredients 13

2 teaspoons vegetable oil
1 medium onion, chopped (1/2 cup)
2 medium stalks celery, diced (1 cup)
2 medium carrots, diced (1 cup)
1 cup diced smoked turkey (6 ounces)
1/2 cup uncooked wild rice
1 teaspoon dried tarragon leaves
1/4 teaspoon pepper
3 1/2 cups Progresso™ chicken broth (from 32-ounce carton)
1 can (12 ounces) evaporated fat-free milk
1/3 cup Gold Medal™ all-purpose flour
1 cup frozen sweet peas, thawed
2 tablespoons dry sherry, if desired

Steps:

  • In 10-inch skillet, heat oil over medium heat. Cook onion in oil about 4 minutes, stirring occasionally, until tender.
  • Place onion, celery, carrots, turkey, wild rice, tarragon and pepper in 3 1/2- to 4-quart slow cooker. Pour broth over top.
  • Cover and cook on low heat setting 6 to 8 hours or until wild rice and vegetables are tender. Stir in peas last 15 minutes of cooking.
  • Mix milk and flour; stir into soup. Cover and cook about 20 minutes or until thickened.

Nutrition Facts : Calories 230 , CarbohydrateContent 32 g, CholesterolContent 25 mg, FatContent 0 , FiberContent 3 g, ProteinContent 19 g, SaturatedFatContent 0 g, ServingSize 1 Serving, SodiumContent 630 mg, SugarContent 11 g, TransFatContent 0 g

CHICKEN THIGHS WITH MUSHROOMS & BLACK OLIVES (TUSCAN ...



Chicken Thighs with Mushrooms & Black Olives (Tuscan ... image

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

12 large boneless
skinless chicken thighs
Salt and pepper
2 ounces dried
sliced porcini mushrooms
2 ½ quarts chicken broth or bone stock
6 tablespoons olive oil
1 pound mixed fresh mushrooms
such as cremini and hen of the woods or maitake
sliced
2 bay leaves
1 teaspoon juniper berries
½ teaspoon ground cloves or 3 whole cloves
3 sprigs of rosemary
about 2 tablespoons finely chopped
2 large shallots or 1 onion
finely chopped
4 large cloves garlic
sliced or chopped
¾ cup oil-cured black olives
pitted and coarsely chopped
A big splash of brandy
1 cup red wine
2 cups tomato passata or puree
1 package coarse polenta (500 grams)
3 tablespoons butter
12 ounces fontina Val d'Aosta
small dice or grated on large-tooth grater

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

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