Ina Garten's Chicken with Wild Mushrooms integrates roasted chicken, wild mushrooms and white wine in an abundant sauce for a soothing dinner.
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Chicken with Wild Mushrooms
DISH THANKS TO INA GARTEN
Level: Easy
Total: 1 hr 50 min
Preparation: 30 minutes
Prepare: 1 hr 20 min
Yield: 6 portions

Ingredients

Two 3 1/2- to 4-pound chickens, cut in eighths
Kosher salt and newly ground black pepper
All-purpose flour
1/2 cup excellent olive oil
8 entire garlic cloves
1 1/2 pounds various wild mushrooms, such as porcini and cremini, stems eliminated and (1 1/2- inch) diced
8 sprigs fresh thyme, connected with cooking area string
1/4 cup dry sherry
1 tablespoon minced garlic (3 cloves).
2 cups gewurztraminer, such as Pinot Grigio.
2 cups good chicken stock, ideally homemade.
3 tablespoons saltless butter, at space temperature level.

Instructions.

Pre-heat the oven to 325 degrees.

Pat the chicken dry with paper towels and sprinkle both sides liberally with salt and pepper. Location 1/2 cup flour in a bowl and dredge the chicken in the flour. In a large (12-inch) ovenproof pot such as Le Creuset, heat the oil. Add the chicken in 3 batches (don't crowd them!) and brown lightly over medium-high heat for 3 to 5 minutes on each side. Remove the chicken to a plate and continue until all the chicken is browned.

Add the whole garlic cloves, mushrooms, and thyme to the pot and cook over medium heat for 5 minutes, stirring occasionally. Include the sherry and cook for 1 minute, scraping up the brown bits. Add the minced garlic and cook for 2 more minutes. Include the wine, chicken stock, 1 tablespoon salt, and 1 teaspoon pepper and bring to a simmer. Add the chicken (big pieces first), cover, and place in the middle of the oven for 30 to 35 minutes, until the chicken is prepared through (about 165 degrees on an instant-read thermometer).

Get rid of the chicken to a bowl and dispose of the thyme. With a fork, mash together the butter and 1/4 cup flour and include it to the sauce. Simmer, stirring continuously, over medium heat for 5 minutes, till a little thickened. Season to taste (it should be highly skilled), put the chicken back in the sauce, and serve hot.

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Ina Garten's 5-STAR Chicken with Wild Mushrooms Barefoot Contessa|Food Network.

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