DRIED HEN OF THE WOODS RECIPES
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
ADOBO MUSHROOM TACOS RECIPE | BON APPéTIT
Meaty mushrooms get spiced to perfection and roasted until crisp before they're tucked into warm corn tortillas.
Provided by Edgar Castrejón
Yield 4 servings
Number Of Ingredients 11
Steps:
- Place a rack in middle of oven; preheat to 400°. Toss mushrooms, oil, lime juice, oregano, onion powder, garlic powder, cumin, coconut sugar, salt, and cayenne in a medium bowl until mushrooms are well coated. Spread mushrooms out in a single layer on a parchment-lined baking sheet and roast until golden brown and crisp, 20–25 minutes.
- Build tacos with tortillas, mushrooms, salsa, vegan sour cream (if using), radishes, tomatoes, and cilantro. Serve with lime wedges for squeezing over.
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ADOBO MUSHROOM TACOS RECIPE | BON APPéTIT
Meaty mushrooms get spiced to perfection and roasted until crisp before they're tucked into warm corn tortillas.
From bonappetit.com
Reviews 4.8
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- Build tacos with tortillas, mushrooms, salsa, vegan sour cream (if using), radishes, tomatoes, and cilantro. Serve with lime wedges for squeezing over.
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