Tag Archives: Mushrooms

Braised Chicken in White Wine

~ Braised Chicken in White Wine with Carrots, Mushrooms and Thyme ~

On the first day of the new year I make a stew. There are many reasons why I do this. Stews and braises are healthy and fortifying, a comforting antidote to holiday menus and festivities. Stews are reflective, incorporating humble ingredients with heat and time, yielding deeply flavorful results. Stews comfort and nourish us, while warming us on a cold winter day. This year I received a beautiful French oven for a gift, so I have another reason to make a delicious stew today.

Braised Chicken in White Wine

The chicken skin remains exposed while the chicken braises to maintain the color and crispness of its skin. Serves 4.

4 large chicken breast halves, with skin and ribs
Salt and freshly ground black pepper
2 tablespoons olive oil, divided
3 leeks, white parts only, thinly sliced
2 large carrots, sliced 1/4-inch thick
1 pound white or cremini mushrooms, sliced 1/2-inch thick
3 garlic cloves, chopped
1 bay leaf
1 tablespoon fresh thyme or 1 teaspoon dried thyme
1 cup dry white wine
2 to 3 cups chicken stock

Preheat the oven to 350°F. Season the chicken breasts all over with salt and pepper. Heat 1 tablespoon olive oil in an ovenproof pot or deep skillet over medium-high heat. Add the chicken, skin side down, in batches. Cook until the skin is brown and crispy, 4 to 5 minutes, then turn the chicken and cook 2 minutes. Transfer to a plate and repeat with remaining chicken.

Drain off all but 1 tablespoon fat from the pot and add 1 tablespoon oil. Add the leeks to the pot and saute over medium heat, about 1 minute. Add the carrots, mushrooms and garlic. Saute over medium heat until the vegetables begin to soften and brighten in color, 3 to 4 minutes. Add the white wine and bring to a boil, scraping up any brown bits in pan. Add the bay leaf and thyme. Return the chicken to the pot and nestle, skin-side up, into the vegetables. Pour in enough chicken stock, without splashing the skin, to nearly cover the chicken but not submerge it. The skin should remain exposed. Bring to a simmer. Cover and cook over low heat for 10 minutes. Uncover pot and transfer to oven. Bake until the chicken is cooked through, about 25 minutes. Serve in bowls with rice, farro or couscous.

Linguine with Morels, Asparagus and Peas

Morels, asparagus and peas team up in this quintessential springtime pasta dish. Earthy mushrooms marry well with astringent asparagus and sweet peas. Famously delicious in sauces, risottos and pasta, these ingredients require little else except a nap of cream and a sprinkling of cheese to bind them all together, resulting in an easy yet elegant seasonal meal.

Linguine with Asparagus, Morels and Fava Beans
Serves 4

1/2 ounce dried morel mushrooms or 1/4 pound fresh morels, cleaned, sliced
1 pound asparagus, ends trimmed, cut in 1″ pieces
Salt
1 pound linguine
1 tablespoons extra-virgin olive oil
1 tablespoon unsalted butter
1 garlic clove, minced
1/2 cup chicken stock
1 cup heavy heavy cream
1/2 cup shelled sweet peas
Freshly ground black pepper
Grated Parmesan cheese

Prepare morels:
If using dried morels, place in a small bowl and cover with boiling water.  Let sit 20 minutes.  Drain and gently squeeze out any extra liquid.  Cut in half lengthwise and set aside.
Bring a large pot of salted water to a boil.  Add asparagus and blanch until crisp-tender and bright green without overcooking, 1 minute.  Remove with slotted spoon and refresh under cold water.  Set aside.
Add linguine to same pot and cook until al dente or firm to the bite according to package instructions; drain.
Heat olive oil and melt butter in a large skillet over medium heat.  Add garlic, morels and 1 teaspoon salt.  Sauté until garlic is fragrant and morels are tender, about 2 minutes.  Add chicken stock and cream.  Simmer until thickened and reduced by about half, 5-7 minutes.  Stir in peas and simmer until brightened and crisp tender, 1 minute. Stir in  the asparagus.  Add pasta to the skillet and toss to combine.  Season with lots of freshly ground black pepper. Serve with a generous spoonful of grated cheese for garnish.

Farrotto with Shiitake Mushrooms and Beets

You know, I could just call this Farro with Shiitake Mushrooms and Beets, but Farrotto sounds much more fun.  Farrotto?  Yes, if you switch out the rice from risotto with farro, then you end up with farrotto,  a grain steeped in stock – minus the requirement for non-stop stirring. Another difference from rice based risotto, is that farro has a pleasingly chewy texture, never succumbing to mushiness. Each nutty whole wheat grain maintains its shape,  exuding earthy wholesomeness. You can’t help feeling healthy when you eat it.

Farro has an ancient pedigree, originating in the Mediterranean and the Middle East. Also known as emmer, and compared to spelt, farro is a species of wheat, high in fiber and rich in protein and B vitamins. It’s delicious in salads, pilafs, breads, soups and stews. If you haven’t tried it, you should. It’s healthy, economical and delicious.

Farrotto with Shitake Mushrooms and Beets

Golden beets add a sweet and nutty complement to the earthy mushrooms and farro in this healthy, satisfying dish. Serves 4-6.

2 tablespoons olive oil, divided
1 shallot, minced
1 cup sliced shitake mushrooms
1 garlic clove, minced
2 cups farro, rinsed and drained
2 cups chicken stock (or water for vegetarian option)
1/4 cup soy sauce
2-3 medium yellow beets, peeled, cut in 1/4 inch dice
Salt
1 teaspoon freshly ground pepper
1/2 cup flat leaf parsley, chopped

Optional: Crumbled feta cheese for garnish

Heat one tablespoon olive oil over medium heat in a deep skillet or large saucepan. Add shallot and sauté until translucent. Add mushrooms and sauté until they soften, 2 minutes. Add garlic and stir briefly until fragrant. Add farro and cook, stirring to coat the grains and prevent sticking, 1-2 minutes. Add chicken stock, soy sauce and black pepper. Bring to a boil, then reduce heat, cover and simmer until farro is tender but chewy, about 20 minutes. (Add additional chicken stock 1/4 cup at a time, if necessary to achieve desired consistency.)
While the farro is cooking, heat one tablespoon olive oil in a skillet over medium heat. Add beets and sprinkle with salt. Sauté until tender and golden brown, 6-8 minutes.
To serve, toss farro with the beets and parlsey. If using feta, sprinkle over the farro. Serve warm or at room temperature.