Braised Chicken with Wild Mushrooms and Thyme

Braised Chicken with Wild Mushrooms and Thyme

Vegetables provide a simple addition to this delightful baked chicken – perfect for dinner.

Prep Time



Total Time






cup boiling water
oz dried porcini mushrooms
tablespoon butter
tablespoon olive oil
cut-up broiler-fryer chicken (3 to 3 1/2 lb)
large onions, chopped (2 cups)
cloves garlic, finely chopped
medium button mushrooms, sliced
medium carrots, chopped (1 cup)
medium stalks celery, chopped (1 cup)
dried bay leaves
fresh thyme sprigs or 1 teaspoon dried thyme leaves
tablespoons chopped fresh parsley
cup chicken broth
cup dry white wine or chicken broth
can (14.5 oz) diced tomatoes, undrained
teaspoon salt
teaspoon freshly ground pepper
  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.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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 Information:

1 Serving (1 Serving)
  • Calories 410
    • (Calories from Fat 150),
  • Total Fat 17g
    • (Saturated Fat 5g,
    • Trans Fat 1/2g),
  • Cholesterol 125mg;
  • Sodium 730mg;
  • Total Carbohydrate 21g
    • (Dietary Fiber 5g,
    • Sugars 9g),
  • Protein 43g;
Percent Daily Value*:
    • 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 Choices:
    • 1 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.