(4 servings)
This photo doesn't really do this dish justice; it tastes much better than it looks.
For most of my chicken dishes which require braising, I like to use skinless and boneless chicken thighs. They are always available at my local Whole Foods and they are quite inexpensive.
For most of my chicken dishes which require braising, I like to use skinless and boneless chicken thighs. They are always available at my local Whole Foods and they are quite inexpensive.
1/2 cup hot water
1 oz dried porcini mushrooms
1 tbsp butter
1 cup onion, chopped
2 cloves garlic, minced
1/2 tsp fresh rosemary, minced
freshly ground pepper
8 chicken thighs, skinless and boneless
1/2 cup dry white wine
1 tbsp Better than Bouillon, Chicken or 2 cubes chicken bouillon
1 lb brown mushrooms, or a mixture, sliced
1/3 cup heavy cream
Add the porcini mushrooms to the hot water and soak about 30 minutes or until they are soft.
Meanwhile melt the butter in a dutch oven or heavy pot over medium- low heat. Add the onion and garlic and saute for 10 minutes or so until the onions soften and are golden brown. Stir in the rosemary and pepper.
Turn up the heat a bit and add the chicken. Cook for a few minutes being careful not to burn anything.
Add the wine, bouillon and fresh mushrooms. Lower the heat again.
Remove the porcini from the water and reserve the water. Cut up the porcini and add them, as well as the reserved liquid to the chicken mixture. Combine well. Cover and simmer over low heat for about 45 minutes or until the chicken is done.
Remove the chicken and set aside. Add the cream, adjust the seasoning and increase the heat. Cook for about 10 minutes, stirring when necessary until the liquid is greatly reduced by about three quarters.
Return the chicken, lower the heat and cook for a few more minutes or until the meat is thoroughly hot.
Serve with rice or egg noodles.
Meanwhile melt the butter in a dutch oven or heavy pot over medium- low heat. Add the onion and garlic and saute for 10 minutes or so until the onions soften and are golden brown. Stir in the rosemary and pepper.
Turn up the heat a bit and add the chicken. Cook for a few minutes being careful not to burn anything.
Add the wine, bouillon and fresh mushrooms. Lower the heat again.
Remove the porcini from the water and reserve the water. Cut up the porcini and add them, as well as the reserved liquid to the chicken mixture. Combine well. Cover and simmer over low heat for about 45 minutes or until the chicken is done.
Remove the chicken and set aside. Add the cream, adjust the seasoning and increase the heat. Cook for about 10 minutes, stirring when necessary until the liquid is greatly reduced by about three quarters.
Return the chicken, lower the heat and cook for a few more minutes or until the meat is thoroughly hot.
Serve with rice or egg noodles.
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