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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

CHICKEN AND LENTIL SOUP (INSTANT POT)



Chicken and Lentil Soup (Instant Pot) image

Chicken and lentil soup made in the Instant Pot (pressure cooker) – a healthy, nourishing meal that will fill you up and make plenty of servings so you can have leftovers for lunch or freeze the rest!  

Provided by Gina

Categories     Soup

Total Time 45 minutes

Yield 8

Number Of Ingredients 14

1 lb dried lentils
12 oz 3 boneless skinless chicken thighs, all fat trimmed
7 cups water
2 tbsp chicken Better than Bouillon
1 small onion (chopped)
2 scallions (chopped)
1/4 cup chopped cilantro
3 cloves garlic
1 medium ripe tomato (diced)
1 tsp garlic powder
1 tsp cumin
1/4 tsp oregano
1/2 tsp sazon (I used my homemade blend or paprika)
1/2 teaspoon kosher salt (plus more to taste)

Steps:

  • Place all the ingredients into the instant pot, stir and cover. Use "Soup" button and cook 30 minutes. When done and the pressure releases, shred the chicken and stir. Makes about 11 cups.

Nutrition Facts : ServingSize 1 1/3 cup, Calories 263 kcal, CarbohydrateContent 40 g, ProteinContent 23.5 g, FatContent 3 g, SaturatedFatContent 0.5 g, CholesterolContent 40 mg, SodiumContent 503.5 mg, FiberContent 6.5 g, SugarContent 1.5 g

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