Braised Chicken in Porcini & Shallot Sauce

Serves 3 – 4

  • 1 oz of dried porcini mushrooms
  • 1 cup of chicken broth
  • 6 bone-in, skin on, chicken thighs
  • 2 Tbs of flour for coating chicken
  •  salt for seasoning chicken
  •  pepper for seasoning chicken
  • 1 Tbs of vegetable or canola oil
  • 4 large shallots, sliced
  • 5 cloves of garlic,chopped
  • 6-7 oz of button or cremini mushrooms, sliced
  • 1 1/2 cups of dry white wine
  • 2 bay leaves
  • 4-5 fresh thyme sprigs, tied with kitchen twine
  • 2-3 Tbs of cornstarch to thicken sauce
  • 1/2 cup of fresh chopped parsley

Preheat oven to 350°

Start by heating 1 cup of chicken broth in a small bowl or glass measuring cup to almost the boiling point, either in a microwave or saucepan. Add in the mushrooms, push them down in the liquid and let sit and rehydrate for 30 minutes. Drain, chop the porcinis and reserve the liquid.Next, coat the chicken thighs with flour and sprinkle on a little salt and pepper, both sides. In a large dutch oven, over high heat, add in the oil and cook the chicken for 3-4 minutes per side until light golden brown, you may have to work in 2 batches. Remove the chicken from the dutch oven.Now, reduce the heat to medium and add the shallots to the dutch oven, saute for 3-4 minutes, add in the garlic and cook for 1 more minute, then add in the button mushrooms and cook a few more minutes. Add in the porcinis and their liquid and the wine. Nestle in the chicken thighs, add in the thyme bundle and the bay leaves, stir gently, cover and bake for 1- 1/2 hours. (90 min.)




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