WINE-BRAISED CHICKEN WITH MUSH­ROOMS

Calgary Herald - - YOU -

Serves: 4

2 1/2 to 3 lbs (1.1 to 1.4 kg) bonein ■ chicken thighs, skin re­moved Kosher salt

Freshly ground black pep­per 3 tbsp (45 ml) Di­jon mus­tard, plus more as needed

1/2 cup (125 ml) sea­soned Ital­ian-style bread crumbs 2 tbsp (30 ml) olive oil, plus more as needed

2 cloves gar­lic, thinly sliced

3/4 cup (180 ml) dry white wine, more or less de­pend­ing on the size of the pan

8 oz (225 g) crem­ini or white but­ton mush­rooms, sliced

1. Po­si­tion the oven rack in the mid­dle and pre­heat oven to 350 F (175 C).

2. Sea­son chicken with salt and pep­per. Gen­er­ously coat with mus­tard and dip in bread crumbs (in a shal­low dish), one at a time, turn­ing the meat over to en­sure it’s evenly cov­ered.

3. Trans­fer chicken to a bak­ing sheet or large plat­ter and let rest for at least 10 min­utes.

4. In a Dutch oven over medium heat, heat oil un­til shim­mer­ing. Add chicken, skinned side down. Cook un­til bread­ing is dark golden brown, 3-5 min­utes.

5. Don’t move the chicken too soon to en­sure the bread­ing stays put. Flip over with a fork as tongs can dis­lodge bread­ing. Cook an­other 3-5 min­utes, adding more oil as nec­es­sary.

6. Don’t worry if some bread­ing comes off. You can press it back on or leave to help thicken the brais­ing liq­uid. Trans­fer chicken back to the bak­ing sheet or plat­ter.

7. If the pan is look­ing dry, add an­other glug of oil. Stir in gar­lic and cook un­til fra­grant, 30 sec­onds to 1 minute.

8. Add a splash of wine and scrape up any browned bits on the bot­tom of the pan. Add mush­rooms, sea­son with a generous pinch of salt and stir. Cook for 1-2 min­utes.

9. Nes­tle chicken, 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.

10. Cover pan with a lid and trans­fer to the oven. Cook for 30 min­utes and then re­move lid. Cook an ad­di­tional

15-20 min­utes, un­til an in­stantread ther­mome­ter reads 165 F (74 C).

11. Dark meat is very for­giv­ing, so don’t fret if you over­shoot things a bit. Serve the chicken warm, with plenty of juices for dip­ping.

TOM MCCORKLE/ THE WASH­ING­TON POST

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