WINE-BRAISED CHICKEN WITH MUSHROOMS
Steps:
- 1. Position the rack in the middle of the oven and preheat to 350 degrees.
- 2. Season the chicken with salt and pepper. Generously coat both sides of the thighs with mustard and then dip in the bread crumbs (a large, shallow plate or pie dish is great for this), one at a time, turning the meat over to ensure it's evenly covered. Transfer the breaded chicken to a baking sheet or large platter and let it rest for at least 10 minutes to allow the coating to set.
- 3. In a Dutch oven over medium heat, heat 2 tablespoons oil until shimmering. Add the breaded chicken skinned side down, all at once or in batches of two depending on the size of your pan. Cook until the breading is dark golden brown, 3 to 5 minutes. Resist the urge to move the chicken too soon to ensure the breading stays put. Flip the pieces over, ideally with a fork, as tongs can dislodge more of the breading. Cook another 3 to 5 minutes, adding more oil as necessary to keep the pan from drying out and the chicken from burning or sticking. Don't worry if a little of the breading comes off - you can press it back on or leave to help thicken and flavor the braising liquid. Transfer the chicken back to the baking sheet or platter.
- 4. If the pan is looking dry, add another glug of oil. Stir in the sliced garlic and cook until fragrant, 30 seconds to 1 minute. Add a splash of the wine and scrape up any browned bits on the bottom of the pan. Add the sliced mushrooms, season with a generous pinch of salt and stir. Cook for 1 to 2 minutes, just to jump-start the cooking process. Nestle the chicken pieces, skinned side up, on top of the mushrooms and pour in the rest of the wine around the chicken. The amount you'll need will vary based on the width of your pan, but make sure it's enough to cover the mushrooms and just reach the bottom of the chicken.
- 5. Cover the pan with a lid and transfer to the oven. Cook for 30 minutes and then remove the lid. Cook an additional 15 to 20 minutes, until an instant-read thermometer reads 165 degrees. Dark meat is very forgiving, and will be fine up to as high as 195 degrees, so don't fret if you overshoot it a bit. Serve the chicken warm, with the mushrooms and plenty of juices for dipping.
- 6. I served with rice
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Shahla Fatima
[email protected]Overall, I really enjoyed this dish. It was flavorful and easy to make. I will definitely be making it again.
Avelile Mgwantashe
[email protected]This dish is a bit expensive to make, but it's worth it for a special occasion.
Arianna Aceves
[email protected]I'm not a big fan of mushrooms, but I loved them in this dish. They were cooked perfectly and added a nice earthy flavor.
rhythm hayu
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make, and it's always a crowd-pleaser.
Clash of Clans pera
[email protected]I love the combination of chicken and mushrooms in this dish. The wine adds a nice depth of flavor.
Keaton Lummis
[email protected]This dish is a bit time-consuming to make, but it's worth the effort. The chicken is fall-off-the-bone tender and the sauce is incredibly flavorful.
Justin Wong
[email protected]I've made this dish several times, and it's always a hit. I usually serve it over rice or mashed potatoes.
Ahsan Chaudhry
[email protected]This is one of my favorite recipes. It's easy to make and always turns out delicious. I love the combination of the chicken, mushrooms, and wine.
Attaullah Raju
[email protected]I made this dish for a dinner party, and everyone loved it. They raved about the tender chicken and the flavorful sauce. I will definitely be making this dish again.
walid bo
[email protected]This dish is perfect for a special occasion. It's elegant and delicious, and it's sure to impress your guests.
Mohammed Boulemssak
[email protected]I used a red wine that was a bit too dry for my taste, but the dish was still very good. I will definitely try it again with a different wine.
Md Sarif
[email protected]The sauce was a bit too salty for my taste, but the chicken and mushrooms were delicious.
Alexandria Villa
[email protected]I followed the recipe exactly, and it turned out perfectly. The chicken was cooked through but still moist, and the mushrooms were tender and flavorful. I will definitely be making this dish again!
Cheyenne
[email protected]This dish was a hit with my family! The chicken was tender and juicy, and the sauce was flavorful and rich. I served it over mashed potatoes, and it was a perfect comfort food meal.