In honor of the first day of Autumn, here’s a good comfort food recipe for Braised Chicken with Mushrooms. This simple yet flavorful dish will definitely be making it onto my dinner table throughout the comfort food months! The medly of mushrooms and a little Madeira (or dry sherry) make a delicious, earthy sauce for the chicken. Mmmm, comfort food!
For the chicken, I used four skin-on, bone-in half breasts since the recipe didn’t specify boneless breasts. I was unable to find Madeira, a fortified Portuegese wine, so I substituted dry sherry. I didn’t think 1/4 cup would be enough but once the mushrooms release all their moisture, you have plenty of liquid for braising the chicken. I finished the dish with chopped parsley instead of tarragon (chopped fresh thyme or rosemary would also be a good substitution). I served the dish with baked potatoes (next time I’ll make mashed) and steamed veggies. Crusty bread is a must, too. Enjoy!
Braised Chicken with Mushrooms
-recipe adapted from Williams-Sonoma Food Made Fast: Simple Suppers (Food Made Fast) by Melanie Barnard
To complete the menu, serve with egg noodles or mashed potatoes and a green salad. This dish can be prepared up to 1 day ahead to allow time for the flavors to blend. Reheat, covered, on the stovetop over medium-low heat until warmed throughout.
4 chicken breast halves, 1 1/2 lb. total
Salt and freshly ground pepper, to taste
3 Tbs. unsalted butter
1 small yellow onion, chopped
1 lb. wild and/or cultivated mushrooms, sliced
1/4 cup Madeira or dry sherry
1 Tbs. Worcestershire sauce
1 Tbs. chopped fresh tarragon
Brown the chicken:
Season the chicken generously with salt and pepper. In a large fry pan over medium-high heat, melt 2 Tbs. of the butter. Add the chicken and cook, turning once or twice, until golden brown on both sides, about 8 minutes total. Transfer the chicken to a plate.
Cook the vegetables:
Melt the remaining 1 Tbs. butter in the pan over medium heat. Add the onion and sauté until barely softened, about 3 minutes. Add the mushrooms and sauté until their juices are released, about 5 minutes. Stir in the Madeira and Worcestershire sauce.
Braise the chicken:
Return the chicken and any juices from the plate to the pan and spoon the mushrooms over the chicken. Cover, reduce the heat to medium-low and braise the chicken until opaque throughout, 20 to 25 minutes. Stir in the tarragon and season with salt and pepper.
Divide the chicken among dinner plates, spoon the mushrooms over the chicken and serve immediately. Serves 4.