Braised Chicken With Mushrooms
"In ‘ Williams-Sonoma: Simple Suppers’"
- Ready In:
- 1hr
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 4 bone-in skin on chicken breast halves (1 Ã 1/2 lb. total weight)
- salt
- fresh ground pepper
- 3 tablespoons unsalted butter
- 1 small yellow onion, chopped
- 1 lb mushroom (wild or cultivated)
- 1⁄4 cup madeira wine or 1/4 cup dry sherry
- 1 tablespoon Worcestershire sauce
- 1 tablespoon chopped fresh tarragon
directions
- Season the chicken generously with salt and pepper.
- In a large frying pan over med-high heat, melt 2 T 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.
- Melt the remaining 1 T 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.
- Return the chicken and any juices from the plate to the pan, and spoon the mushrooms over the chicken.
- Cover, reduce the heat to med-low, and braise the chicken until opaque throughout, 20-25 minutes.
- Stir in the tarragon and season to taste with salt and pepper.
- Divide the chicken among dinner plates, spoon the mushrooms over the chicken, and serve.
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