Chicken With Pearl Onion And Cremini Mushroom Sauce Recipes

WINE-BRAISED CHICKEN WITH PEARL ONIONS

Steps:

• Place chicken and onions in a 4-qt. slow cooker. In a small bowl, combine soup, wine and seasonings; pour over chicken and onions. Cook, covered, on low 7-8 hours or until chicken is tender., Remove chicken; skim fat from cooking juices. Serve cooking juices with chicken and rice. If desired, sprinkle with parsley.

CHICKEN WITH CREMINI MUSHROOM - PORT SAUCE

Steps:

• Sprinkle the chicken with the salt and pepper. Heat 1 teaspoon of the oil in a large nonstick skillet over medium-high heat. Add the chicken and cook until lightly browned, about 3 minutes on each side. Transfer to a plate; set aside.
• Add the remaining 1 teaspoon oil to the skillet. Add the mushrooms and cook, stirring, until browned, about 4 minutes.
• Stir together the port, broth, and flour in a small bowl until smooth. Pour into the skillet. Add the garlic and thyme; cook, stirring constantly, until the sauce thickens and bubbles, about 1 minute.
• Return the chicken to the skillet, turning to coat with the sauce. Reduce the heat and simmer, covered, until cooked through, about 3 minutes on each side.

CHICKEN WITH PEARL ONION AND CREMINI MUSHROOM SAUCE

Steps:

• Sprinkle chicken breasts with 1/4 teaspoons of salt and 1/4 tsp of pepper and sauté chicken in 1 tablespoons olive oil until browned on both sides, about 5 minutes.
• Set chicken aside, and keep warm.
• Add remaining 1 tablespoons of olive oil to pan and cook onions and garlic 3 to 4 minutes until onions are brown.
• Add mushrooms and cook until softened, about 4 minutes.
• Add wine and cook until most of the liquid is absorbed.
• Add cream and return chicken breasts to pan.
• Cook, covered, over low heat, until chicken is cooked through, about 5 minutes.
• Stir in rosemary, remaining 1/4 teaspoons salt and remaining 1/4 teaspoons pepper.

CHICKEN WITH BABY ONIONS

Steps:

• Melt 2 tablespoons butter in heavy large skillet over high heat. Season chicken thighs with salt and pepper; sprinkle chicken on all sides with flour. Add chicken and pearl onions to skillet and sauté until chicken is golden, about 3 minutes per side. Add 1 cup canned low-salt chicken broth, 1/3 cup white wine, 4 bay leaves and 1 tablespoon dried thyme. Bring liquid to boil.
• Reduce heat to medium low, cover and simmer until chicken and onions are cooked through, about 25 minutes. Uncover and simmer until sauce thickens, about 8 minutes.
• Transfer chicken and onions to plates. Season sauce with salt and pepper; spoon over chicken.

COQ AU VIN

Steps:

• Preheat oven to 350ºF.
• Pat dry the chicken pieces with a paper towel and season generously with salt and pepper. Reserve.
• In a large Dutch oven or heavy-bottomed pot, heat 1 teaspoon vegetable oil, over medium-high heat. Add the lardons or bacon and cook until golden, about 6-8 minutes. Remove the lardons with a slotted spoon and reserve, leaving the drippings in the pot.
• Add more oil if needed, then add the chicken, without overcrowding the pot. Depending on the size of your pot, you might need to work in batches. Brown the chicken on all sides until golden brown, about 8-10 minutes. Remove the chicken to the plate with the lardons and reserve.
• If the chicken has rendered a lot of fat, drain or wipe off the excess (being careful not to disturb the browned bits from the bottom of the pot), leaving about 1 tablespoon in the pot.
• Lower heat to medium, then add the chopped onion and carrots. Cook until the onions have softened, about 3 minutes. Then, stir in the garlic and cook for a minute to release its aroma.
• Stir in the tomato paste and cook for about a minute, then add the flour and cook for another minute, to get rid of the raw flour taste.
• Pour in the red wine and add the thyme sprigs and bay leaf, scraping the browned bits from the bottom of the pot with a wooden spoon. Cook until the wine has reduced by half, about 10 minutes, skimming off the foam that rises to the surface.
• Add the chicken stock and season with salt and pepper. Once boiling, add back the chicken pieces, lardons and any juices that have collected on the plate.
• Cover and transfer to the oven. Cook for 45 minutes or until the chicken is very tender.
• Once there's about 15 minutes left for the chicken to be ready, prepare the pearl onions and mushrooms. Heat 1 tablespoon oil and 2 tablespoons butter in a sauté pan or skillet, over medium-high heat. Add the pearl onions and a pinch of salt, and cook until nicely browned, about 5-8 minutes. Remove to a plate and reserve.
• Add another tablespoon of oil and 2 tablespoons butter, then sauté the mushrooms until browned, about 8-10 minutes. Season with salt and pepper. Remove and reserve with the pearl onions.
• Once the stew has finished cooking, carefully remove the chicken pieces to a plate or serving vessel, tenting with foil to keep them warm. Also, remove and discard the bay leaf and thyme sprigs.
• Optional: Make beurre manié by mixing one tablespoon of softened butter with one tablespoon of flour.
• Return the pot to the stove, over medium-high heat, and - if using - add the beurre manié to thicken the sauce. If the sauce is not thick enough to your liking, make more beurre manié. If too thick, you can thin it out with more chicken stock or wine.
• Taste the sauce and adjust seasoning. Then, add 1/4 cup parsley, reserving the rest to garnish the dish.
• Stir in the reserved pearl onions and mushrooms.
• If serving in the pot, return chicken to the pot, garnish with the remaining parsley, and serve. If serving on a serving vessel, pour the sauce over the chicken, then garnish with parsley and serve.

DIRTY RICE WITH MUSHROOMS

Steps:

• In a large Dutch oven, heat 2 tablespoons of the oil over medium. Add onion, celery and bell pepper, and season with salt and pepper. Cook, stirring occasionally, until softened, 5 minutes. Add mushrooms, season with salt and pepper, and cook, stirring occasionally, until mushrooms are tender and their liquid is absorbed, 5 minutes. Stir in garlic until fragrant, 1 minute.
• Add rice, Cajun seasoning, 1 teaspoon salt, ½ teaspoon pepper and the remaining 2 tablespoons oil. Stir until well blended, then add broth, scraping bottom of pot to remove any browned bits. Bring to a boil over high heat.
• Cover and reduce heat to low. Cook until rice is tender and liquid is absorbed, about 15 minutes. Scatter black-eyed peas on top in an even layer, cover and cook 3 minutes longer. Turn off heat.
• Add scallions to the pot, and fluff rice with a fork. Divide among bowls and garnish with more scallions. Serve with hot sauce.