WINE-BRAISED CHICKEN WITH MUSHROOMS
Steps:
- 1. Position the rack in the middle of the oven and preheat to 350 degrees.
- 2. Season the chicken with salt and pepper. Generously coat both sides of the thighs with mustard and then dip in the bread crumbs (a large, shallow plate or pie dish is great for this), one at a time, turning the meat over to ensure it's evenly covered. Transfer the breaded chicken to a baking sheet or large platter and let it rest for at least 10 minutes to allow the coating to set.
- 3. In a Dutch oven over medium heat, heat 2 tablespoons oil until shimmering. Add the breaded chicken skinned side down, all at once or in batches of two depending on the size of your pan. Cook until the breading is dark golden brown, 3 to 5 minutes. Resist the urge to move the chicken too soon to ensure the breading stays put. Flip the pieces over, ideally with a fork, as tongs can dislodge more of the breading. Cook another 3 to 5 minutes, adding more oil as necessary to keep the pan from drying out and the chicken from burning or sticking. Don't worry if a little of the breading comes off - you can press it back on or leave to help thicken and flavor the braising liquid. Transfer the chicken back to the baking sheet or platter.
- 4. If the pan is looking dry, add another glug of oil. Stir in the sliced garlic and cook until fragrant, 30 seconds to 1 minute. Add a splash of the wine and scrape up any browned bits on the bottom of the pan. Add the sliced mushrooms, season with a generous pinch of salt and stir. Cook for 1 to 2 minutes, just to jump-start the cooking process. Nestle the chicken pieces, 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.
- 5. Cover the pan with a lid and transfer to the oven. Cook for 30 minutes and then remove the lid. Cook an additional 15 to 20 minutes, until an instant-read thermometer reads 165 degrees. Dark meat is very forgiving, and will be fine up to as high as 195 degrees, so don't fret if you overshoot it a bit. Serve the chicken warm, with the mushrooms and plenty of juices for dipping.
- 6. I served with rice
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Solomon Ugochukwu
[email protected]5 stars! This recipe is a keeper.
Billy Njanja
[email protected]This dish is perfect for a special occasion or a weeknight meal. It's sure to please everyone at the table.
Vicky Lambert
[email protected]I love how versatile this recipe is. You can add different vegetables, herbs, and spices to change up the flavor profile.
Binayak Pokhrel
[email protected]This is my go-to recipe for chicken. It's so easy to make and it always turns out delicious.
Fernando Bento
[email protected]I made this dish for a potluck and it was a hit. Everyone loved it and I even had people asking for the recipe.
Suleiman Mikdad
[email protected]I served this dish over rice and it was a perfect combination. The rice soaked up all of the delicious sauce and it was a very satisfying meal.
Aids Solos
[email protected]I added some chopped bacon to the dish and it was delicious. The bacon added a nice smoky flavor to the chicken and the sauce.
Violeta Cisneros
[email protected]I used a white wine instead of a red wine and it turned out great. The sauce was still flavorful and rich, but it had a slightly different flavor profile.
Lil_girl Uwu
[email protected]I'm not a big fan of mushrooms, but I really enjoyed them in this dish. They were cooked perfectly and added a nice flavor to the chicken.
nkululeko mwelase
[email protected]This chicken dish is so easy to make and it's always a crowd-pleaser. I love that I can throw it in the slow cooker in the morning and it's ready for dinner when I get home from work.
md foysel
[email protected]I made this dish for a dinner party and it was a huge success. Everyone loved the chicken and the sauce. I even had people asking for the recipe. I will definitely be making this again for future parties.
Arjun Thapa
[email protected]I followed the recipe exactly and the chicken turned out perfectly. The sauce was so good that I could have eaten it with a spoon! I served it over mashed potatoes and it was a delicious and comforting meal.
Rhonda Breaux
[email protected]This chicken dish was a hit with my family! The chicken was tender and juicy, and the sauce was flavorful and rich. I especially loved the mushrooms, which added a nice earthy flavor to the dish. I will definitely be making this again.