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Braised Chicken with Wild Mushrooms March 25, 2007

Posted by pcorcoran in Braising, Chicken, Entree, Mushrooms, Recipe.
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6 large whole chicken legs
zest of one lemon
3 tbsp. fresh thyme leaves
3 tbsp. chopped Italian parsley
4 tbsp. butter (1/2 stick)
1 tbsp. olive oil
1 yellow onion, chopped
1 leek, chopped (white and pale green parts only)
1 cup wild mushrooms1
2 bay leaves
1 cup dry white wine
1/2 cup dry Sherry
1 qt. low sodium chicken broth

Put chicken pieces in a large bowl with lemon zest, thyme, and chopped parsley. Cover and refrigerate for a few hours or overnight.

Remove chicken from refrigerator. Sprinkle with salt and freshly grated black pepper. Let stand for 15 minutes, until room temperature. Preheat oven to 325° F degrees.

Melt 2 tablespoons butter in large skiller over medium-high heat. Add 3 chicken pieces, skin side down, and sear for five minutes. Turn chicken over, reduce heat to medium, and cook for another two minutes. Remove chicken and place it in a large broiling pan or pot. Repeat process for the other 3 pieces of chicken.

Spoon half the drippings from the skillet and discard. Add onion, leeks, mushrooms, and bay leaves to skillet. Saute over medium heat until onions are golden, about 7 minutes. Add wine and sherry. Increase skillet to high heat, and boil liquid until reduced by half, about 2 minutes. Add broth and bring to a boil. Add a handful of fresh parsley sprigs.

Pour vegetables and liquid over the chicken in the braising pot. Cover the pot with aluminum foil, and place the lid over the aluminum foil, to seal as tightly as possible. Cook at 325° F until chicken is very tender, about 90 minutes.

Increase oven temperature to 400° F. Add 1 millimeter of chicken liquid to a large flat baking dish. Transfer chicken pieces skin side up. Strain mushroom and vegetable solids from chicken liquid, surrounding the chicken legs with them in baking dish. Roast in oven until brown, about 15 minutes.

Meanwhile, transfer remaining chicken liquid into a medium saucepan. Boil liquid gently to reduce, about 15 minutes or until thickened slightly. Optionally add 1 or 2 tbsp. butter if it looks like it needs more essence. Season with salt and pepper.

Serve whole chicken legs with reduced juices spooned over, accompanied by browned mushrooms and vegetables.

Time to Prepare: 4 hours marinating + 3 hours total cooking time (90 minutes baking).

Level of Difficulty: 6/10

Serves: 4 to 6

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1 Any type of wild mushrooms can be used, dried or fresh. Morels are nice, as are Yellow Foot Chanterelles. It is best to use whole mushrooms, so don’t use anything too large.

This dish is more work than I would ever commit to on a weekday. But as a special-occasion chicken it’s a winner.

The browning at the beginning is crucial. I have skipped the marinating step without disastrous results, but it’s really better if you can commit to it.

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