Frank's Recipes! Silky Braised Chicken with Wild Mushrooms and Pearl Onions

Frank's Recipes
Free Recipes Archive

Free Counter by Pliner.Net
dating, lasik, search, shopping
Visitors Since July 1, 1998

This location is no longer being supported or updated.
Please adjust your browser favorites to
http://www.franksrecipes.com

MENU

ť Cookbooks
ť Hints & Tips
ť Foodservice
ť Links
ť My Awards
ť My Guestbook
ť Recipe Archive
ť Software
ť Volume Cooking
ť Where Are You
ť About

Help support this site

Recipe Archives

Silky Braised Chicken with Wild Mushrooms and Pearl Onions

Splurge on the wild mushrooms. You do not need very many, and they add fantastic flavor to this dish.

1 chicken (3 1/2 pounds), cut into 8 pieces, skin on
Salt and fresly ground pepper
2 medium onions, cut into 1/8-inch-thick slices
2 cloves garlic, peeled and slightly crushed
40 sprigs fresh thyme (3 to 4 bunches)
2 dried bay leaves
2 sprigs fresh rosemary
2 cups Riesling wine
1 1/2 cups unsalted chicken stock, preferably homemade
3 tablespoons unsalted butter
5 ounces red pearl onions, peeled and halved (about 1 cup)
1/2 pound fresh wild mushrooms, such as chanterelle, cleaned, trimmed and cut into 1-inch pieces
1/4 cup Madeira wine
5 teaspoons grainy mustard
10 strips best-quality bacon

Heat oven to 300F. Sprinkle chicken pieces with salt and pepper. Spread a third of the onion slices and all the garlic in the bottom of a 7-quart ovenproof casserole or Dutch oven. Scatter 5 sprigs of thyme, 1 bay leaf, and 1 rosemary sprig over the onion layer. Lay half the chicken pieces on top of the herb layer. Repeat with another third of the onion slices, the same amounts of each of the herbs as before, and the remaining chicken pieces; finish with a layer of all the remaining onion slices. Pour Riesling and chicken stock over the onions and chicken. Cover casserole and place in the oven to cook until chicken is tender, about 1 hour and 15 minutes.

Remove chicken pieces from casserole, and let sit until cool enough to handle. Remove skin from chicken; cut each breast piece in half. Spread each chicken piece with 1/2 teaspoon mustard, season with salt and pepper, and top with sprigs of thyme. Set aside. With a ladle, remove about 1 cup of the chicken cooking liquid from casserole, straining it into a shallow bowl or fat separator; set aside to separate.

Melt butter in a large skillet over medium heat. Add pearl onions, and season with salt and pepper. Cook, shaking skillet often, until onions start to soften and turn golden brown, 3 to 4 minutes. Add mushrooms, and season again with salt and pepper. Cook, shaking skillet often, until mushrooms soften and release their juice, 3 to 5 minutes. Cook until juice has evaporated, about 2 minutes. Add 2 tablespoons Madeira to skillet and cook until evaporated, about 1 minute. Transfer mixture to a bowl and set aside.

Return skillet to medium heat. Arrange 5 bacon strips in single layer in skillet. Cook until bacon renders most of its fat and is golden brown. Place a piece of chicken on each piece of bacon and, using tongs, wrap chicken in bacon in a more or less haphazard way. Do not worry it chicken unwraps; it can be easily rewrapped before serving. Remove chicken from skillet, place on a platter, and cover with foil to keep warm. Drain fat from skillet. Repeat with remaining bacon and chicken.

Add reserved cooked mushrooms and onions and all the chicken to skillet. Add remaining 2 tablespoons Madeira and the reserved chicken cooking liquid, skimmed of fat. Cook until chicken and vegetables are hot. Serve.

Serves 4.