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Braised Chicken with Wild Mushrooms and Thyme

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

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  • Prep Time 55 min
  • Total Time 2 hr 30 min
  • Servings 4

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

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 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.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
410
(
Calories from Fat
150),
% Daily Value
Total Fat
17g
17%
(Saturated Fat
5g,
5%
Trans Fat
1/2g
1/2%
),
Cholesterol
125mg
125%;
Sodium
730mg
730%;
Total Carbohydrate
21g
21%
(Dietary Fiber
5g
5%
  Sugars
9g
9%
),
Protein
43g
43%
;
% Daily Value*:
Vitamin A
130%;
Vitamin C
25%;
Calcium
10%;
Iron
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 Choices:
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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