Chicken with Wild Mushrooms
ID: 5e9d5d50...
Ina Garten's savory Friday night chicken dish featuring a rich, velvety sauce made with wild mushrooms, Pinot Grigio white wine, sherry, and fresh herbs. The chicken is dredged in flour, lightly browned, then slowly braised in the oven for a perfectly tender and flavorful result.
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🍳 Cooking Flow
Season and flour the chicken pieces, then brown them in olive oil in batches. → Sauté mushrooms, whole garlic, and thyme in the same pot, then deglaze with sherry and minced garlic. → Add white wine, chicken stock, salt, and pepper, then bring to a simmer. → Return the chicken to the pot, cover, and bake at 325°F for 30 to 35 minutes. → Remove the chicken, thicken the sauce with a butter-flour roux, and return the chicken to coat before serving.
Cooking Steps
Brief Cooking Order
Season and flour the chicken pieces, then brown them in olive oil in batches. → Sauté mushrooms, whole garlic, and thyme in the same pot, then deglaze with sherry and minced garlic. → Add white wine, chicken stock, salt, and pepper, then bring to a simmer. → Return the chicken to the pot, cover, and bake at 325°F for 30 to 35 minutes. → Remove the chicken, thicken the sauce with a butter-flour roux, and return the chicken to coat before serving.
Introduction
Ina Garten's savory Friday night chicken dish featuring a rich, velvety sauce made with wild mushrooms, Pinot Grigio white wine, sherry, and fresh herbs. The chicken is dredged in flour, lightly browned, then slowly braised in the oven for a perfectly tender and flavorful result.
Step 1
Season the chicken pieces liberally on both sides with Kosher salt and freshly ground black pepper.
Step 2
Pour all-purpose flour into a bowl and dredge the chicken pieces in it, shaking off any excess.
Step 3
Heat olive oil in a large ovenproof pot over medium-high heat. Brown the chicken in batches for 3 to 5 minutes on each side without crowding the pot, then transfer to a plate.
Step 4
Add the sliced wild mushrooms, whole garlic cloves, and the tied thyme bundle into the same pot. Sauté over medium heat for about 5 minutes, stirring occasionally.
Step 5
Pour in the dry sherry and cook for 1 minute, scraping up all the delicious browned bits from the bottom of the pot. Then add the minced garlic and cook for 2 more minutes.
Ingredients List
Important Notes
Dredging the chicken in flour helps to dry the exterior, allowing it to brown beautifully while keeping the interior moist.
Do not crowd the chicken pieces when browning; cook them in batches to ensure they get a good sear rather than steaming.
Tying the thyme sprigs together with kitchen string makes them easy to retrieve and discard before serving.
Mashing butter and flour together (beurre manié) before adding it to the hot sauce ensures a smooth thickening process without lumps.
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