Just going to say that we just finished this meal and I was so impressed with myself that I cooked it! It was amazingly delicious, thanks to Ina Garten’s new cookbook “Foolproof” , this chicken and mushroom dish was 5 star for sure. I only used 1 chicken but followed directions as if I was cooking 2, so I obviously had a lot of sauce left over. I served over rice pilaf and it would be awesome with a green vegetable but I never did get to pick anything up so we just had the chicken and rice . Perfect over rice , couscous or orzo, because the sauce is so so yummy. I don’t know about you but I am always on the search for new ways to cook chicken. This is a winner and not crazy difficult, while there are some moving parts you’ll want to pay attention while you cook. You can assemble this recipe in advance and then just throw it in the oven before dinner. This is for 2 chickens , you can easily cut it in 1/2 . This is a perfect dinner party meal, served with a salad and a nice crusty bread you’re good to go. I will most definitely make this for company , it is a home run hit. Thanks again Ina.
This recipe comes from Ina Garten’s new cookbook “Foolproof”.
2 chickens cut up in eights ( app. 3 – 4 lb. chickens)
Kosher Salt and Freshly Ground Black Pepper
All-purpose flour for dredging and 1/4 cup for sauce at the end
1/2 cup olive oil
8 whole garlic cloves
1 1/2 lb. cremini mushrooms ( You can use assorted wild mushrooms as well, porcini would work well here) I prefer cremini so I just used cremini. I sliced mushrooms .
8 sprigs of fresh thyme ( I didn’t have fresh so just sprinkled some dry) if you use fresh tie it together with kitchen string
1/4 cup dry sherry
1 tablespoon minced garlic ( about 3 cloves)
2 cups Pinot Grigio ( or white wine that is open)
2 cups chicken stock
3 tablespoons unsalted butter, at room temperature
Preheat the oven to 325 degrees.
Pat the chicken dry with paper towels and sprinkle both sides liberally with salt and pepper. Place 1/2 cup flour in a bowl and dredge the chicken in the flour. In a large ovenproof pot ( Le Creuset), heat the oil. Add the chicken in batches without crowding them, brown lightly over medium – high heat for 3 – 5 minutes on each side. Remove the chicken to a plate and continue until all the chicken is browned. I use tongs so as not to pierce the skin and let out any of the juices.
Add the whole garlic cloves, mushrooms and thyme to the pot and cook over medium heat for 5 minutes, stirring occasionally. Add the sherry and cook for another minute, scraping up the brown bits. Add the minced garlic and cook for a few more minutes. Add the wine, chicken stock, 1 tablespoon salt and 1 teaspoon pepper and bring to a simmer. Add the chicken ( large pieces first) , cover, and place in the middle of the oven for 30 – 35 minutes, until the chicken is cooked through ( about 165 degrees on a meat thermometer)
Remove the chicken to a bowl , if you used fresh thyme discard it now . With a fork mash together the butter and 1/4 cup flour and add it to the sauce. Simmer, stirring constantly , over medium heat for 5 minutes, until slightly thickened. Season to taste ( you want a lot of flavor, it should be highly seasoned) put the chicken back in the sauce and serve hot.