Skip to Content
Menu

Braised Chicken with Wild Mushrooms and Thyme

  • Save Recipe
  • Prep 55 min
  • Total 2 hr 30 min
  • Servings 4
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to Make?
  • Save
  • Shop
  • Share
  • Keep Screen On
Vegetables provide a simple addition to this delightful baked chicken – perfect for dinner.
Updated Jul 1, 2010
  • Save
  • Shop
  • Share
  • Keep Screen On

Ingredients

  • 1 cup boiling water
  • 1/2 oz dried porcini mushrooms
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 cut-up broiler-fryer chicken (3 to 3 1/2 lb)
  • 2 large onions, chopped (2 cups)
  • 5 cloves garlic, finely chopped
  • 6 medium button mushrooms, sliced
  • 2 medium carrots, chopped (1 cup)
  • 2 medium stalks celery, chopped (1 cup)
  • 2 dried bay leaves
  • 2 fresh thyme sprigs or 1 teaspoon dried thyme leaves
  • 5 tablespoons chopped fresh parsley
  • 1 cup chicken broth
  • 1/2 cup dry white wine or chicken broth
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper

Steps

  • 1
    Adjust oven rack to middle position. Heat oven to 300°F.
  • 2
    In small bowl, pour boiling water over dried mushrooms. Let stand 30 minutes to allow mushrooms to rehydrate (if mushrooms float to surface, place small saucer in bowl to keep them submerged). Use slotted spoon to remove rehydrated mushrooms from water; set aside. Reserve mushroom water.
  • 3
    In 4- or 5-quart ovenproof Dutch oven, heat butter and oil over medium-high heat until butter is melted. Add half of the chicken pieces and cook 6 minutes, turning occasionally, until chicken is deep golden brown (you are not cooking the chicken, just giving it color). Remove chicken from Dutch oven and place on plate. Repeat with remaining chicken.
  • 4
    Reduce heat to medium and add onions and garlic. Cook 5 minutes, stirring occasionally, until soft. Add rehydrated and sliced button mushrooms, carrots, celery, bay leaves, thyme and 3 tablespoons of the parsley. Cook 5 minutes, stirring occasionally, until vegetables are softened and mushrooms give up their juices.
  • 5
    Add reserved mushroom water and heat to a simmer. Simmer uncovered 10 minutes (you are trying to concentrate the flavor of the liquid). Add chicken (along with any juices that may have accumulated on plate), broth, wine, tomatoes, salt and pepper.
  • 6
    Cover pan and place in oven. Bake 1 1/2 hours or until chicken is very tender and there is a good amount of broth. Remove and discard bay leaves and thyme sprig. Place 2 pieces chicken into each of 4 large, flat serving bowls and ladle broth over. Sprinkle with remaining 2 tablespoons parsley.

Tips from the Betty Crocker Kitchens

  • tip 1
    Why it Works: Flavor Variations of Mushrooms Mushrooms are one of the most misunderstood foods in the produce section. First, many people call them a vegetable when they are really a fungus. (A fungus gets energy from the plants they grow on rather than the sun.) It is also assumed that all mushrooms taste like the common button mushroom; in reality, their flavors vary widely. Shiitake mushrooms are slightly smoky, morels are nutty and chanterelles taste distinctly like apricots. Adding mushrooms will also enhance the flavor of your dish, as these fungi are the natural source of the flavor enhancer MSG.

Nutrition

410 Calories, 17g Total Fat, 43g Protein, 21g Total Carbohydrate, 9g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
410
Calories from Fat
150
Total Fat
17g
26%
Saturated Fat
5g
24%
Trans Fat
1/2g
Cholesterol
125mg
42%
Sodium
730mg
30%
Potassium
1100mg
31%
Total Carbohydrate
21g
7%
Dietary Fiber
5g
19%
Sugars
9g
Protein
43g
% Daily Value*:
Vitamin A
130%
130%
Vitamin C
25%
25%
Calcium
10%
10%
Iron
20%
20%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 5 1/2 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
© 2024 ®/TM General Mills All Rights Reserved
< div class="recipeContentBottom">