Braised Chicken With Mushrooms and Leeks |
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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 2 |
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Even low-fat meats like chicken breast can be successfully braised with a bit of care. Accompany this with mashed potatoes; if you're feeling decadent, top the potatoes with truffle butter or a drizzle of truffle oil. Adapted from a recipe at Al Dente Blog. Ingredients:
2 bone-in skin-on chicken breast halves |
kosher salt or sea salt, to taste |
fresh ground black pepper, to taste |
2 -3 pinches dried herbs (thyme, sage, oregano, etc.) or 2 -3 pinches fresh herbs (thyme, sage, oregano, etc.) |
3 tablespoons olive oil |
2 tablespoons unsalted butter |
1/3 cup chicken stock |
1/3 cup dry white wine (such as a viognier) |
1 leek, carefully washed and sliced into 1/4-inch rounds |
1 1/2 cups shiitake mushrooms, washed, stems removed, and sliced |
1/4 cup heavy cream |
Directions:
1. Preheat oven to 450°F Rub skin side of chicken breasts with salt, pepper, and herbs. In Dutch oven, heat butter and oil over medium-high heat until beginning to brown. Place chicken skin-side down in pan and cover; cook 3-4 minutes, until skin is crispy and browned.
2. Turn chicken skin-side up. Add stock, wine, leeks, and mushrooms; re-cover pan and transfer to middle of preheated oven for 30 minutes. Remove chicken to plate, cover with foil and allow to rest for 10 minutes.
3. Meanwhile, make the sauce by adding heavy cream to pan. Bring to a boil and reduce to desired consistency. Correct seasoning and serve over chicken.
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