Description
Ina Garten’s chicken with mushrooms delivers classic comfort through sophisticated French cooking techniques. Culinary enthusiasts will savor rich flavors and elegant preparation that elevate home cooking to restaurant-quality dining.
Ingredients
Scale
- 2 chickens (3 ½ to 4 lbs each), cut in eighths
- 1 ½ lbs assorted wild mushrooms (porcini, cremini), cleaned and diced
- 2 cups white wine (Pinot Grigio or similar)
- 2 cups chicken stock, preferably homemade
- ½ cup extra-virgin olive oil
- ¾ cup all-purpose flour (½ cup for dredging, ¼ cup for sauce)
- ¼ cup dry sherry (or dry white wine)
- 8 sprigs fresh thyme, tied with kitchen string
- 3 tbsps unsalted butter, softened
- 8 whole garlic cloves
- 1 tbsp minced garlic (about 3 cloves)
- Kosher salt
- Freshly ground black pepper
Instructions
- Preheating: Configure the oven to 325°F (163°C) for consistent heat distribution.
- Seasoning Chicken: Meticulously dry chicken pieces, then generously season with salt and pepper. Thoroughly coat with flour, ensuring even coverage by shaking off excess.
- Browning Protein: Heat olive oil in a heavy-bottomed ovenproof pot over medium-high heat. Sear chicken pieces until golden-brown, approximately 3-5 minutes per side, creating a robust flavor foundation. Transfer browned chicken to a separate plate.
- Vegetable Preparation: In the same pot, sauté garlic cloves, mushrooms, and thyme sprigs for 5 minutes, developing rich caramelized undertones and aromatic complexity.
- Deglazing and Sauce Building: Pour sherry into the pot, scraping browned bits from the bottom. Add minced garlic, white wine, and chicken stock. Season with salt and pepper, bringing the liquid to a gentle simmer.
- Braising Process: Reintroduce chicken pieces to the pot, nestling them into the liquid. Cover and transfer to preheated oven. Bake for 30-35 minutes until chicken reaches 165°F (74°C) internal temperature.
- Sauce Refinement: Remove chicken and discard thyme sprigs. Create a butter-flour liaison, whisking it into the cooking liquid to develop a smooth, luxurious sauce. Simmer for 5 minutes, stirring consistently to achieve desired thickness.
- Finishing: Taste and adjust seasoning as needed. Coat chicken pieces with the velvety sauce and serve immediately, ensuring each portion is generously dressed with the rich, flavorful liquid.
Notes
- Moisture Management: Pat chicken completely dry before flouring to ensure a crisp, golden-brown exterior that seals in juices and creates a perfect crust.
- Layering Flavors: Sauté mushrooms and garlic in the same pot used for browning chicken to capture and intensify the caramelized browned bits, maximizing depth of flavor.
- Temperature Precision: Use an instant-read thermometer to check chicken’s internal temperature, ensuring it reaches 165°F (74°C) for safe, perfectly cooked meat without overcooking.
- Sauce Smoothing Technique: Whisk butter-flour mixture gradually into hot liquid to prevent lumps, creating a silky, restaurant-quality sauce that clings beautifully to the chicken.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 495
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 32 g
- Saturated Fat: 6 g
- Unsaturated Fat: 24 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 27 g
- Cholesterol: 90 mg