Chicken Shiraz With Porcini and Whole Shallots
- Ready In:
- 2hrs
- Ingredients:
- 15
- Serves:
-
6
ingredients
- 1 (14 ounce) can low sodium chicken broth
- 1 ounce dried porcini mushrooms
- 1 teaspoon olive oil
- 3 ounces pancetta, chopped
- 4 large chicken breast halves, with skin and bones, each cut crosswise in half (about 4 pounds)
- 3 chicken thighs, with skin and bones
- 3 chicken drumsticks, with skin and bones
- 6 shallots, whole
- 10 ounces cremini mushrooms, halved (baby portobellos)
- 1⁄3 cup shallot, chopped
- 2 teaspoons fresh thyme, chopped
- 2 garlic cloves, chopped
- 1⁄4 cup all-purpose flour
- 2 cups shiraz wine or 2 cups dry red wine, hearty
- Italian parsley, chopped
directions
- Preheat oven to 300°F.
- Bring broth and porcini mushrooms to boil in small saucepan.
- Remove from heat and let stand at room temperature until mushrooms soften, about 25 minutes.
- Using slotted spoon, transfer mushrooms to cutting board and chop coarsely.
- Pour mushroom broth into medium bowl, leaving sediment behind.
- Reserve broth.
- Meanwhile, heat oil in heavy large ovenproof pot over medium heat.
- Add pancetta and cook until crisp and brown, stirring frequently, about 10 minutes.
- Using slotted spoon, transfer pancetta to paper towels to drain.
- Sprinkle all chicken pieces with salt and pepper.
- Working in batches, add chicken to pot and cook over medium-high heat until lightly browned, about 5 minutes per side.
- Transfer chicken to platter.
- Pour off all but 3 tablespoons drippings from pot.
- Add whole shallots to pot.
- Cook until lightly browned, about 2 minutes per side.
- Add crimini mushrooms.
- Cook until mushrooms begin to brown, stirring frequently, about 6 minutes.
- Stir in chopped shallots, thyme, garlic, and reserved porcini mushrooms; cook until chopped shallots are soft, about 2 minutes.
- Stir flour into shallot mixture and continue stirring 1 minute.
- Stir in wine, reserved mushroom broth, and pancetta.
- Add chicken thighs and drumsticks to pot.
- Bring to boil.
- Cover pot and transfer to oven.
- Bake 25 minutes.
- Add chicken breasts to pot.
- Cover and bake until all chicken is cooked through, about 45 minutes longer.
- Using slotted spoon, transfer chicken to platter; tent with foil to keep warm.
- Boil sauce in pot until slightly thickened, about 5 minutes.
- Pour sauce over chicken on platter, sprinkle with parsley, and serve.
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RECIPE SUBMITTED BY
lazyme
Grapeview, Washington
<p>Hi and thanks for visiting my AM page. My name is Vicki and I love to cook. I've always been an avid collector of recipes and cookbooks - in fact I have over 1200 cookbooks on my computer alone.</p>
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