Chicken Blintzes With Wild Mushrooms Recipes

BRAISED CHICKEN LEGS WITH WILD MUSHROOMS

Steps:

• Rinse porcini with warm water (they are often sandy), then place in a small bowl, cover with hot water and soak until softened, about 15 minutes. In a separate bowl, soak the morels in hot water.
• Heat oven to 400 degrees. Place chicken legs on a baking sheet in one layer. Season generously on both sides with salt and pepper. Roast, uncovered, for about 20 minutes, or until nicely browned. Remove and set aside. Turn oven to 350 degrees.
• Meanwhile, make the sauce: Melt 2 tablespoons butter in a Dutch oven or heavy-bottomed pot over medium-high heat. Add onions and cook, stirring, until softened and beginning to color.
• Add bacon and tomato paste, stir to incorporate with onions, and cook for about 1 minute, then stir in garlic and cayenne. Sprinkle with flour and stir to coat. Add wine and cook for 1 minute, then whisk in turkey broth and bring to a simmer. The sauce will thicken slightly. Add bay leaf and thyme sprig. Drain porcini and morels and add to sauce.
• Submerge browned chicken legs in sauce and bring to a brisk simmer. Cover and transfer pot to oven. Bake for about 1 hour, until chicken is tender. Remove from oven and keep covered.
• While chicken bakes, make the potatoes: Put potatoes in a saucepan and cover with 1 inch of water. Add 1 teaspoon salt and bring to a boil over high heat. Reduce to a brisk simmer and cook until tender, about 15 minutes.
• Drain potatoes and let cool. Peel potatoes with a paring knife and return to saucepan. (Alternatively, potatoes may be peeled before cooking, or you may opt to leave skins on.) Add remaining 2 tablespoons butter and 1 cup water. Bring to a simmer over high heat to warm potatoes through, then set aside, covered.
• To serve, divide legs among 6 warm plates. Spoon sauce and mushrooms over each serving. Sprinkle parsley over potatoes and place a few potatoes on each plate. Transfer remaining potatoes and buttery juices to a serving dish. Serve remaining sauce in a gravy boat if desired.

CHICKEN WITH WILD MUSHROOM AND BALSAMIC CREAM SAUCE

Steps:

• Heat a large pot of water to a boil. Salt the water and add orzo pasta. Cook to al dente.
• Preheat a large nonstick skillet over medium-high heat and add extra-virgin olive oil, 2 turns of the pan. Season chicken liberally with salt and pepper and add to the hot skillet. Cook the chicken for 5 to 6 minutes on each side. Remove the chicken from the pan and cover with foil to keep warm.
• Return the skillet to the heat, turn heat back a bit, and add the butter. Once the butter melts add the mushrooms and brown stirring occasionally for about 4 to 5 minutes. Once the mushrooms are brown season with salt and pepper then add the garlic, thyme and shallots. Cook stirring occasionally for about 2 minutes or until the shallots are wilted. Sprinkle the flour into the pan and cook 2 minutes more. Whisk in the stock, balsamic vinegar and the cream. Turn the heat up to high and simmer for about 2 minutes or until thickened. Slice the chicken on an angle. Add the parsley and the chicken back to the skillet to heat up, about 1 minute.
• To serve, pile orzo on dinner plates and top with the sliced chicken and sauce.

CHICKEN WITH WILD MUSHROOMS

Steps:

• Preheat the oven to 325 degrees.
• Pat the chicken dry with paper towels and sprinkle both sides liberally with salt and pepper. Place 1/2 cup flour in a bowl and dredge the chicken in the flour. In a large (12-inch) ovenproof pot such as Le Creuset, heat the oil. Add the chicken in three batches (don't crowd them!) and brown lightly over medium-high heat for 3 to 5 minutes on each side. Remove the chicken to a plate and continue until all the chicken is browned.
• Add the whole garlic cloves, mushrooms, and thyme to the pot and cook over medium heat for 5 minutes, stirring occasionally. Add the sherry and cook for 1 minute, scraping up the brown bits. Add the minced garlic and cook for 2 more minutes. Add the wine, chicken stock, 1 tablespoon salt, and 1 teaspoon pepper and bring to a simmer. Add the chicken (large pieces first), cover, and place in the middle of the oven for 30 to 35 minutes, until the chicken is cooked through (about 165 degrees on an instant-read thermometer).
• Remove the chicken to a bowl and discard the thyme. With a fork, mash together the butter and 1/4 cup flour and add it to the sauce. Simmer, stirring constantly, over medium heat for 5 minutes, until slightly thickened. Season to taste (it should be highly seasoned), put the chicken back in the sauce, and serve hot.

CHICKEN AND WILD MUSHROOMS WITH WHITE WINE AND CREAM

Steps:

• Season chicken with salt and pepper.
• Heat oil in a large non-stick skillet over medium-high heat. Add chicken and sear on all sides. Remove chicken from pan. Add shallots and cook until beginning to turn translucent, about 3 minutes; stir in garlic and mushrooms and cook and stir until mushrooms begin to soften, about 2 minutes.
• Stir in Swanson® Chicken Broth and wine; add bay leaf and fresh thyme. Cover and cook over low heat until chicken is cooked through, about 30 minutes, stirring occasionally. Remove bay leaf.
• Whisk together flour and cream. Stir mixture into chicken and sauce. Cook and stir over medium heat until slightly thickened, about 3 minutes.

BRAISED CHICKEN WITH WILD MUSHROOMS AND THYME

Steps:

• Adjust oven rack to middle position. Heat oven to 300°F.
• In small bowl, pour boiling water over dried mushrooms. Let stand 30 minutes to allow mushrooms to rehydrate (if mushrooms float to surface, place small saucer in bowl to keep them submerged). Use slotted spoon to remove rehydrated mushrooms from water; set aside. Reserve mushroom water.
• In 4- or 5-quart ovenproof Dutch oven, heat butter and oil over medium-high heat until butter is melted. Add half of the chicken pieces and cook 6 minutes, turning occasionally, until chicken is deep golden brown (you are not cooking the chicken, just giving it color). Remove chicken from Dutch oven and place on plate. Repeat with remaining chicken.
• Reduce heat to medium and add onions and garlic. Cook 5 minutes, stirring occasionally, until soft. Add rehydrated and sliced button mushrooms, carrots, celery, bay leaves, thyme and 3 tablespoons of the parsley. Cook 5 minutes, stirring occasionally, until vegetables are softened and mushrooms give up their juices.
• Add reserved mushroom water and heat to a simmer. Simmer uncovered 10 minutes (you are trying to concentrate the flavor of the liquid). Add chicken (along with any juices that may have accumulated on plate), broth, wine, tomatoes, salt and pepper.
• Cover pan and place in oven. Bake 1 1/2 hours or until chicken is very tender and there is a good amount of broth. Remove and discard bay leaves and thyme sprig. Place 2 pieces chicken into each of 4 large, flat serving bowls and ladle broth over. Sprinkle with remaining 2 tablespoons parsley.

CHICKEN BLINTZES WITH WILD MUSHROOMS

Steps:

• Make the batter: Put flour and salt in medium mixing bowl. Whisk in eggs and milk and beat until smooth. Refrigerate for at least 30 minutes (overnight if you wish). Thin with a little more milk if necessary; mixture should have the consistency of heavy cream.
• Put an 8-inch skillet or crepe pan over medium high heat. Brush lightly with melted butter, then pour in a scant 1/4 cup batter. Tilt pan and swirl batter so it fills pan to maximum circumference. Fry pancake on one side only until lightly browned. Lay pancakes browned side down on a plate, stacking pancakes as you go. Continue until all batter is used. Pancakes can be made ahead and kept wrapped in refrigerator for up to 2 days.
• Make the filling: Heat oven to 400 degrees. Season chicken inside and out with salt and pepper. Put thyme bunch in cavity. Place on a rack in a roasting pan and roast breast side down for about 1 hour, until juices run clear at thickest part of thigh when pierced with skewer. Let cool, then tear meat from carcass in large chunks. Remove skin and bones (you can reserve for making broth). Chop meat in rough 1/2-inch cubes. Set aside.
• Put oil in a skillet over medium high heat. Add chanterelles and season with salt and pepper. Cook for about 2 minutes until lightly colored. Add garlic and chopped thyme leaves, stir and cook 1 minute more. Remove chanterelles from pan with a slotted spoon. Add black mushrooms to pan and season lightly with salt. Lower heat and cook gently for 2 minutes. Mix half the black mushrooms with all of the chanterelles; cut remaining black mushrooms into strips and reserve for garnish.
• Melt 2 tablespoons butter in wide skillet. Add onion and cook over medium high heat, until softened, about 2 minutes. Add leeks, season with salt and pepper and cook, stirring, for another 2 minutes. Add chicken and mushroom mixture and stir to combine. Sprinkle with flour and stir again. Add broth and wine and let simmer for 2 minutes. Taste and adjust seasoning, then let cool completely and refrigerate for 1 hour or up to 1 day ahead.
• Assemble blintzes: Lay pancakes browned side up on a board. Fill each pancake with about 3 tablespoons chicken mixture. Fold pancake around filling to make a rectangular package. Place packages seam side down on a baking sheet. Packages can be covered and refrigerated for up to 1 day.
• In a wide skillet over medium heat, working in batches, gently fry blintzes on both sides with remaining 2 tablespoons butter for 2 minutes on each side, until crisp and golden. (You may need to add a bit more butter as you go.) Keep fried blintzes warm in a low oven. Serve 2 or 3 blintzes per person on warmed plates. Dab each blintz with a spoonful of crème fraîche and sprinkle with chives. Garnish with reserved black mushrooms, warmed through.