Chicken With Mixed Mushrooms and Cream
- Total Time
- 1 hour 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons olive oil
- 4tablespoons butter
- 3cups mushrooms (any mix, such as cremini, chanterelle, blue foot and shiitake), sliced ¼-inch thick
- 3sprigs thyme
- Sea salt and freshly ground black pepper
- 4chicken thighs, preferably organic
- 4chicken drumsticks, preferably organic
- ½cup chicken broth
- ¼cup finely diced onion
- ⅓cup riesling
- ¼cup heavy cream
Nutritional analysis per serving (4 servings)
896 calories; 68 grams fat; 24 grams saturated fat; 0 grams trans fat; 28 grams monounsaturated fat; 11 grams polyunsaturated fat; 7 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 59 grams protein; 1104 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 325 degrees. Heat 1 tablespoon oil and 1 tablespoon butter in a medium skillet over medium heat. When melted and bubbling, add mushrooms and thyme. Cook, stirring occasionally, until softened and browned on edges, 10 to 15 minutes. Discard thyme, and season with salt and pepper to taste; set aside.
- Step 2
Heat remaining oil and 1 tablespoon butter in a large sauté pan over medium-high heat. Season chicken with salt and pepper and add it skin-side down to the hot pan. Brown well on all sides, about 10 minutes. Pour in broth and bring to a boil. Cover and place in oven until very tender, about 30 minutes.
- Step 3
Transfer chicken to a plate, and pour pan juices into a bowl. Return pan to medium heat, and add remaining 2 tablespoons butter. When it foams, add onion and sauté until translucent. Add riesling and bring to a boil, reducing by half. Add ½ cup of cooking juices, and reduce by half.
- Step 4
Add cream and simmer for 3 minutes. Return chicken to pan, and add mushrooms. Simmer, basting, about 2 minutes. Serve hot.
Private Notes
Comments
I have been making variations of this dish with skinless, boneless chicken cutlets since my husband dislikes skin and bones. A quick sauté after a quick pass thru S&P,then flour, until brown on both sides. Remove from pan. More butter. Quick sauté of mushroom mix, remove from pan, add chopped shallots or onion, add Madeira or other wine, add stock. Return mushrooms and their juice, then chicken, to pan. Simmer & reduce sauce. Just before serving add some cream, chopt parsley, tarragon.
I made as described. Really good...really rich. Next time I still used skin on bone in for flavor. I added more thyme to the stock while braising. But I defatted the pan drippings and removed the chicken skin, because after crisping, it went soggy in the oven. I wanted acid, so substituted dry sherry for Riesling, and added a teaspoon of Dijon with the cream. Next I'll add a squeeze of lemon. Great basic recipe. It was still rich and mushroom forward, but less bland.
This simplified riff on coq au riesling turned out nicely.
- Reverse steps 1 and 2 so you cook the mushrooms while the chicken is in the oven
- Since you're oven braising the chicken in the broth, all thighs, no drumsticks are a better match so the underside braises and skin stays crisp
- Amount of mushrooms is a bit paltry for 8 pieces of chicken, especially for the cook who snacks
- A spray of chopped parsley at the end gives a nice green note
Used all thighs. Need more mushrooms next time. Half and half for cream. Very good.
Freezes especially well!
I rarely use heavy cream so I used crème fresh. Worked perfectly. I also added crushed, dried peppers for a little heat kick. So yummy.
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