"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Chicken, Turkey & other Fowl
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 04-08-2017, 02:14 PM   #1
Executive Chef
 
Greg Who Cooks's Avatar
 
Join Date: Jan 2011
Location: in my kitchen
Posts: 3,795
ISO braised chicken with mushrooms & sauce recipe ideas

I'm looking for a reasonable braised chicken in mushrooms and sauce recipe suitable for cooking in a covered pan. I have a wok inspired pan (non-stick aluminum, curved sides, flat bottom, glass cover) that I often braise in. -- If necessary I can make one of the French mother sauces as I have both chix broth and milk to base the sauce on. I have:

chicken thighs, skin on
crimeni mushrooms (baby bells)
chix stock or milk (if I have to make the sauce separately)
choice of Marsala, port or white wine for simmering liquid
all the usual spices + S & P
EVOO of course
butter
flour
a yellow onion
mustard and other usual condiments
balsamic vinegar
fresh garlic
fresh tomatoes
sun dried tomatoes in EVOO
Parmesan cheese (grated)

I do not have cream and I'm sorta not well and not willing to drive to market.

I'm thinking something along the lines of dredge chix thighs in seasoned flour and brown, set aside, add EVOO (or butter) and saute the quartered mushrooms and a bit of minced garlic, then return chix and add appropriate liquids and other ingredients.

I'll be happy with just general ideas on which of the above to use. There is no need to suggest amounts of ingredients, I've been cooking long enough and in fact often just add what looks right without measuring.

I'll appreciate ideas as to which ingredients to use and the gist of the recipe suggestion. BTW I intend to serve with brown rice or maybe baked potato. Thanks in advance!

__________________

Greg Who Cooks is offline   Reply With Quote
Old 04-08-2017, 02:58 PM   #2
Executive Chef
 
Greg Who Cooks's Avatar
 
Join Date: Jan 2011
Location: in my kitchen
Posts: 3,795
BTW I have a wide selection of Asian ingredients too, sesame oil, crab paste, shrimp paste, rice vinegar, rice wine, soy sauce, mirin...

I guess if I get no other ideas I can use the mushrooms another day and just make curry sauce...
__________________

Greg Who Cooks is offline   Reply With Quote
Old 04-08-2017, 03:27 PM   #3
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 44,143
Looks like you have enough on hand to provide you with several options. You could go Italian, Asian or something generic.

I'd start by browning the thighs and setting them aside then sautéing mushrooms, onions and garlic (and ginger if you want Asian) in oil (sesame oil if you want Asian), deglaze with wine (rice or Marsala).

Add back the chicken and season according to the style you've chosen. Braise and finish with splash of the appropriate vinegar and serve over rice (or pasta).
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 04-08-2017, 03:54 PM   #4
Executive Chef
 
Greg Who Cooks's Avatar
 
Join Date: Jan 2011
Location: in my kitchen
Posts: 3,795
Thank you! I'm looking for options and sort of brainstorming. I have these really nice baby bells and hope to make them the keynote of the chicken dinner.

In fact I love the baby bells so much I don't buy white mushrooms any more.

I'm sort of tending away from Asian but I'll go that way if I don't get any better ideas.

Sometimes it's fun to just get a mess of ingredients and turn off your logic, turn on your intuition, and then just go with the flow!
Greg Who Cooks is offline   Reply With Quote
Old 04-08-2017, 08:47 PM   #5
Chef Extraordinaire
 
Cooking Goddess's Avatar
 
Join Date: Jul 2009
Location: Body in MA ~ Heart in OH
Posts: 11,278
Quote:
Originally Posted by Greg Who Cooks View Post
I'm looking for a reasonable braised chicken in mushrooms...and I'm sorta not well and not willing to drive to market...
Soup. It doesn't take much effort, and it will sooth you if you're feeling poorly. That would be my choice. I know you'll still make whatever YOU want, but they are YOUR ingredients!
__________________
"Eating ruins your appetite"~Mom

"The only running I do anymore is running late..."~~~moi
Cooking Goddess is offline   Reply With Quote
Old 04-08-2017, 08:56 PM   #6
Executive Chef
 
caseydog's Avatar
 
Join Date: Jan 2017
Location: Dallas
Posts: 3,530
Have you ever tried making coq au vin? It is a French classic that is really easy to make. I make it in a cast iron dutch oven, but it can be done in other cookware, and even a crock pot. I use dark meat chicken -- legs and thighs. Sounds like what you have on hand.

It is a one-pot wonder that is really tasty.

CD
__________________
"The good thing about science is that it's true whether or not you believe in it." -- Neil deGrasse Tyson
caseydog is online now   Reply With Quote
Old 04-09-2017, 09:01 AM   #7
Executive Chef
 
Greg Who Cooks's Avatar
 
Join Date: Jan 2011
Location: in my kitchen
Posts: 3,795
Soup: I don't like soup, and I had the chicken thighs and very nice looking baby bell mushrooms I wanted to use.

I'll Google coq au vin recipes. Thanks!

I ended up marinating in aji-mirin (basically concentrated rice wine with sugar), rolling in seasoned flour, browned the chicken in EVOO, set aside. Then sauteed the mushroom quarters in butter, returned chix and seasoned with whatever spices I had at hand (basil, etc.) and simmered, served with white rice. It came out good, but not remarkably good. No need for me to write it down, I could easily recreate or expand on it any time.

I'll be trying more variations soon since I like chix thighs, and braising is a very easy cooking method. Just wash the pan and cleanup is done!

Thanks all!
Greg Who Cooks is offline   Reply With Quote
Old 04-09-2017, 09:14 AM   #8
Executive Chef
 
caseydog's Avatar
 
Join Date: Jan 2017
Location: Dallas
Posts: 3,530
Coq au vin began as peasant food. I love that kind of food. Poor people have always had to be creative, to take cheap ingredients and make something good from them.

Being peasant food also means the recipe is just a framework. You can change it to fit what is available to you at the time.

CD
__________________
"The good thing about science is that it's true whether or not you believe in it." -- Neil deGrasse Tyson
caseydog is online now   Reply With Quote
Old 04-09-2017, 11:28 AM   #9
Master Chef
 
jennyema's Avatar
 
Join Date: Mar 2002
Location: Boston and Cape Cod
Posts: 9,851
Coq au vin is what you should make, for sure ...
__________________
Less is not more. More is more and more is fabulous.
jennyema is offline   Reply With Quote
Old 04-09-2017, 04:45 PM   #10
Executive Chef
 
Greg Who Cooks's Avatar
 
Join Date: Jan 2011
Location: in my kitchen
Posts: 3,795
Coq au vin sounds like a great idea! I found a recipe that looks good and I'll cook it when I have a few ingredients not currently in my stock.

The recipe I found uses red wine, and I have been drinking mostly Chardonnay, so I'll get a nice Merlot or Cianti and I can enjoy the wine with my dinner.
__________________

Greg Who Cooks is offline   Reply With Quote
Reply

Tags
chicken, ideas, mushroom, mushrooms, recipe, sauce

ISO braised chicken with mushrooms & sauce recipe ideas I'm looking for a reasonable braised chicken in mushrooms and sauce recipe suitable for cooking in a covered pan. I have a wok inspired pan (non-stick aluminum, curved sides, flat bottom, glass cover) that I often braise in. -- If necessary I can make one of the French mother sauces as I have both chix broth and milk to base the sauce on. I have: chicken thighs, skin on crimeni mushrooms (baby bells) chix stock or milk (if I have to make the sauce separately) choice of Marsala, port or white wine for simmering liquid all the usual spices + S & P EVOO of course butter flour a yellow onion mustard and other usual condiments balsamic vinegar fresh garlic fresh tomatoes sun dried tomatoes in EVOO Parmesan cheese (grated) I do not have cream and I'm sorta not well and not willing to drive to market. I'm thinking something along the lines of dredge chix thighs in seasoned flour and brown, set aside, add EVOO (or butter) and saute the quartered mushrooms and a bit of minced garlic, then return chix and add appropriate liquids and other ingredients. I'll be happy with just general ideas on which of the above to use. There is no need to suggest amounts of ingredients, I've been cooking long enough and in fact often just add what looks right without measuring. :smile: I'll appreciate ideas as to which ingredients to use and the gist of the recipe suggestion. BTW I intend to serve with brown rice or maybe baked potato. Thanks in advance! 3 stars 1 reviews
Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 03:58 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2018, Jelsoft Enterprises Ltd.