Recipe: Chicken Braised with Mushrooms (using dried porcini mushrooms, white mushrooms, and white wine)

CHICKEN BRAISED WITH MUSHROOMS

1 chicken, cut into pieces, rinsed and patted dry
Salt and black pepper
1/4 cup olive oil
1 1/2 cups dry white wine
1/2 tablespoon fresh thyme leaves
3 cups low-sodium chicken broth
1/4 cup dried porcini mushrooms, rinsed
6 cloves garlic, sliced
1/2 tablespoon salt
1/2 teaspoon pepper
3/4 pound small white mushrooms
1 tablespoon butter (optional)

Preheat oven to 400 degrees F.

Season chicken generously with salt and pepper.

In a large, heavy, ovenproof pot over medium-high heat, add oil. When hot, add chicken pieces and brown them all over, 4 to 5 minutes per side. (You may need to do this in batches.) Transfer chicken to a plate and set aside.

Discard fat from pot. Return to heat and add wine. Bring to a boil, scraping up any browned bits stuck to the bottom of the pot.

Add the thyme and cook for 1 to 2 minutes.

Add the broth, porcini mushrooms and garlic cloves. Add 1/2 tablespoon salt and 1/2 teaspoon pepper. Return the chicken and add the white mushrooms.

Transfer to the oven and cook for 25 to 30 minutes for white meat, 35 to 40 minutes for dark meat (a sharp, thick-bladed knife inserted to the bone should show only the faintest trace of pink, if any). As the pieces are done, remove them from the pot and transfer to a baking sheet. When all the chicken is cooked, transfer mushrooms to a plate and set aside.

Carefully return the pot to the stovetop and reduce the liquid over high heat for 5 minutes, skimming the top if necessary.

While sauce is reducing, reheat the chicken in the oven for 2 minutes. Off the heat, swirl the butter into the sauce.

TO SERVE:
Place chicken on a warm plate and top with some mushrooms and sauce.

Servings: 4
Adapted from source: Tom Valenti's Soups, Stews, and One-Pot Meals by Tom Valenti and Andrew Friedman