Braised Chicken with Mushrooms

Name: Braised Chicken with Mushrooms
Prep time: 3 h 10 min
Cook time: 3 h 10 min
Total time: 3 h 10 min
Yield: 4
Cuisine: Global
Ingredients: 2 carrots, finely chopped; 2 ribs celery, finely chopped; 4 chicken leg quarters, bone-in, skin-on; 473 milliliters chicken stock; 454 grams cremini mushrooms, thinly sliced; 28 grams dried porcini mushrooms; 118 milliliters celery tops or flat-leaf parsley, chopped; 2 larges fresh bay leaves; 5 cloves garlic, thinly sliced; 4 servings Kosher salt and freshly ground black pepper; 118 milliliters Marsala or white wine; 4 servings Olive oil, for frying; 2 onions, sliced; 3 sprigs A few thyme, leaves picked and finely chopped

This recipe serves 4. One portion of this dish contains approximately 8g of protein, 3g of fat, and a total of 199 calories. Head to the store and pick up porcini mushrooms, bay leaves, chicken stock, and a few other things to make it today. From preparation to the plate, this recipe takes about 3 hours and 10 minutes. It is a good option if you're following a gluten free, dairy free, and primal diet.

Instructions

Quick-cooking polenta made to package directions, or crusty-style bake-off packaged bread such as ciabatta or, fresh crusty bread - pop in freezer if storing more than one night.

Ingredients you will need

Crusty Bread

Ciabatta

Polenta

Bread

Pop

Equipment you will use

Oven

Place the dried mushrooms, and stock in small pot over medium-high heat. Bring to low boil then reduce heat to low and reconstitute.

Ingredients you will need

Dried Mushrooms

Stock

Equipment you will use

Pot

Heat a thin layer of olive oil, a couple of turns of the pan, in a large skillet with a tight-fitting lid or a Dutch oven, over medium-high heat. Pat the chicken pieces dry, and season liberally with salt and pepper. To avoid crowding the pan, brown 1/2 the chicken at a time, skin-side down, for 5 minutes, then turn the chicken and brown 3 to 4 minutes more.

Ingredients you will need

Salt And Pepper

Chicken Pieces

Olive Oil

Whole Chicken

Equipment you will use

Dutch Oven

Frying Pan

Remove the browned chicken to a plate and add to the pan the sliced fresh mushrooms, browning the mushrooms for 10 to 15 minutes.

Ingredients you will need

Mushrooms

Whole Chicken

Equipment you will use

Frying Pan

Add the onion, carrot, celery, garlic, thyme, and bay leaves, salt, and pepper and stir 10 minutes more to soften.

Ingredients you will need

Bay Leaves

Carrot

Celery

Garlic

Pepper

Onion

Thyme

Salt

Deglaze the pot with the Marsala.

Ingredients you will need

Marsala

Equipment you will use

Pot

Add the chicken pieces back to the pot and arrange the vegetables and mushrooms on top.

Ingredients you will need

Chicken Pieces

Vegetable

Mushrooms

Equipment you will use

Pot

Remove the porcinis from the small pot, roughly chop, and add to chicken.

Ingredients you will need

Whole Chicken

Equipment you will use

Pot

Pour the porcini stock over the chicken, reserving the last couple of spoonfuls, as this is where any grit may have settled.

Ingredients you will need

Whole Chicken

Stock

Cover and braise at a low simmer for 30 minutes over low heat. Cool and store for a make-ahead meal. Reheat over a medium flame, or in a preheated 325 degree F oven, and heat through 20 to 30 minutes.

Equipment you will use

Oven

Serve with quick-cooking polenta or crusty bread, and garnish with chopped celery tops.

Ingredients you will need

Crusty Bread

Polenta

Celery