Bistro-Style Chicken With Wild Mushrooms And Madeira Recipe - Cooking Index
Bistro-Style Chicken With Wild Mushrooms And Madeira Recipe - Cooking Index
Succulent roast chicken, a classic dish served at virtually every bistro in Paris, lured David Rosengarten away from a potential career in the theater. This version pairs juicy chicken thighs with earthy mushrooms. Look in the produce aisle for packages of "gourmet blend" mushrooms, or use any combination of cremini, shiitake, oyster, and button mushrooms.
Type: Chicken, Poultry, Vegetables| 8 | Boneless skinless chicken thighs - - (abt 1 1/2 lbs) | |
| 1/2 teaspoon | 2.5ml | Salt - divided |
| 1/2 teaspoon | 2.5ml | Freshly-ground black pepper - divided |
| 1/8 teaspoon | 0.6ml | Grated whole nutmeg |
| Cooking spray - as needed | ||
| 2 lbs | 908g / 32oz | Red potatoes - halved |
| 1/2 cup | 118ml | 1% low-fat milk |
| 2 tablespoons | 30ml | Butter - divided |
| 8 oz | 227g | Sliced mushrooms |
| = (such as cremini, shiitake, oyster, and | ||
| Button) | ||
| 1 cup | 237ml | Fat-free less-sodium chicken broth |
| 1/2 cup | 118ml | Madeira wine |
| = (or dry sherry) | ||
| 1/4 cup | 36g / 1.3oz | Chopped fresh parsley |
Preheat oven to 350 degrees.
Sprinkle chicken evenly with 1/4 teaspoon salt, 1/4 teaspoon pepper, and grated nutmeg. Place chicken in a shallow roasting pan coated with cooking spray; cover with foil. Bake chicken, covered, at 350 degrees for 30 minutes. Turn chicken over; bake, uncovered, an additional 30 minutes or until chicken is done. Remove chicken to a serving platter, reserving 1 tablespoon of pan drippings. Keep chicken warm.
Place potatoes in a medium saucepan; cover with water. Bring to a boil; cook 15 minutes or until very tender. Drain. Return potatoes to pan; add milk, 1 tablespoon butter, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper; mash with a potato masher to desired consistency.
Heat reserved pan drippings in a large skillet over medium heat. Add mushrooms to pan; cook 3 minutes or until moisture evaporates, stirring constantly. Stir in broth and wine, scraping pan to loosen browned bits; cook 5 minutes, stirring frequently. Remove from heat; stir in remaining 1 tablespoon butter. Drizzle gravy over chicken; sprinkle with parsley. Serve with potatoes.
This recipe yields 4 servings (serving size: 2 chicken thighs, 1/4 cup gravy, 1 tablespoon parsley, and about 1 cup potatoes).
Nutrition Per Serving: Calories 526(29% from fat); Fat 16.7g(sat 5.9g,mono 6g,poly 2.7g); Protein 41.4g; Cholesterol 160mg; Calcium 93mg; Sodium 615mg; Fiber 5g; Iron 4.2mg; Carbohydrate 44.1g
Source:
Cooking Light, May 2005
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