WHERE TO FIND HEN OF THE WOODS RECIPES

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

Ingredients

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 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

Ingredients

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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