Chicken Shiraz With Porcini And Whole Shallots
Serves: 5
Lacy Volkman
1 January 1970
Based on User reviews:
51
Spice
49
Sweetness
43
Sourness
41
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
1 tsp
Olive Oil90 g
Pancetta (chopped**)1 cup
Shallot (chopped)2 tsps
Thyme (chopped fresh)1 cup
All-Purpose Flour2 cups
ShirazDirections:
1
Preheat oven to 300°F
2
Bring broth and porcini mushrooms to boil in small saucepan
3
Remove from heat and let stand at room temperature until mushrooms soften, about 25 minutes
4
Using slotted spoon, transfer mushrooms to cutting board and chop coarsely
5
Pour mushroom broth into medium bowl, leaving sediment behind
6
Reserve broth
7
Meanwhile, heat oil in heavy large ovenproof pot over medium heat
8
Add pancetta and cook until crisp and brown, stirring frequently, about 10 minutes
9
Using slotted spoon, transfer pancetta to paper towels to drain
10
Sprinkle all chicken pieces with salt and pepper
11
Working in batches, add chicken to pot and cook over medium-high heat until lightly browned, about 5 minutes per side
12
Transfer chicken to platter
13
Pour off all but 3 tablespoons drippings from pot
14
Add whole shallots to pot
15
Cook until lightly browned, about 2 minutes per side
16
Add crimini mushrooms
17
Cook until mushrooms begin to brown, stirring frequently, about 6 minutes
18
Stir in chopped shallots, thyme, garlic, and reserved porcini mushrooms; cook until chopped shallots are soft, about 2 minutes
19
Stir flour into shallot mixture and continue stirring 1 minute
20
Stir in wine, reserved mushroom broth, and pancetta
21
Add chicken thighs and drumsticks to pot
22
Bring to boil
23
Cover pot and transfer to oven
24
Bake 25 minutes
25
Add chicken breasts to pot
26
Cover and bake until all chicken is cooked through, about 45 minutes longer
27
Using slotted spoon, transfer chicken to platter; tent with foil to keep warm
28
Boil sauce in pot until slightly thickened, about 5 minutes
29
Pour sauce over chicken on platter, sprinkle with parsley, and serve
30
Preheat oven to 300°F
31
Bring broth and porcini mushrooms to boil in small saucepan
32
Remove from heat and let stand at room temperature until mushrooms soften, about 25 minutes
33
Using slotted spoon, transfer mushrooms to cutting board and chop coarsely
34
Pour mushroom broth into medium bowl, leaving sediment behind
35
Reserve broth
36
Meanwhile, heat oil in heavy large ovenproof pot over medium heat
37
Add pancetta and cook until crisp and brown, stirring frequently, about 10 minutes
38
Using slotted spoon, transfer pancetta to paper towels to drain
39
Sprinkle all chicken pieces with salt and pepper
40
Working in batches, add chicken to pot and cook over medium-high heat until lightly browned, about 5 minutes per side
41
Transfer chicken to platter
42
Pour off all but 3 tablespoons drippings from pot
43
Add whole shallots to pot
44
Cook until lightly browned, about 2 minutes per side
45
Add crimini mushrooms
46
Cook until mushrooms begin to brown, stirring frequently, about 6 minutes
47
Stir in chopped shallots, thyme, garlic, and reserved porcini mushrooms; cook until chopped shallots are soft, about 2 minutes
48
Stir flour into shallot mixture and continue stirring 1 minute
49
Stir in wine, reserved mushroom broth, and pancetta
50
Add chicken thighs and drumsticks to pot
51
Bring to boil
52
Cover pot and transfer to oven
53
Bake 25 minutes
54
Add chicken breasts to pot
55
Cover and bake until all chicken is cooked through, about 45 minutes longer
56
Using slotted spoon, transfer chicken to platter; tent with foil to keep warm
57
Boil sauce in pot until slightly thickened, about 5 minutes
58
Pour sauce over chicken on platter, sprinkle with parsley, and serve
59
*Available in the produce section of many supermarkets and at specialty foods stores and Italian markets
60
**An Italian bacon cured in salt; available in the refrigerated deli case of many supermarkets and at Italian markets
61
*Available in the produce section of many supermarkets and at specialty foods stores and Italian markets
62
**An Italian bacon cured in salt; available in the refrigerated deli case of many supermarkets and at Italian markets