Braised Chicken with Mushrooms and Shallots

It’s fall! (sort of) And the first day of school! (in a way) And it’s only 63! (that part’s true.)

You don’t even know how emotionally ready I am for that heavy steer toward fall recipes. It’s time.

It is time.

(And okay, they ARE starting school today. It’s the first day of school. But we’re here at home. So it feels odd. Hybrid is a couple weeks away, so we’ll churn through remote and get a hang of the routine with a (half)smile on. We’re ready! All ready! We can do this! <—this is me trying to convince myself, can you tell?)

Look at that chicken, though. It’s braised in buckets of garlic, shallots and mushrooms. Two kinds, so you know we mean business. And it is unreal. Let’s look.

Not too complicated, right? We’re talking rustic, complex, deep with fragrance and flavor. It’s a taste bomb stunner, I tell you. And super fallish.

I LOVE AUTUMN. Especially paired with this. Have you listened yet? Yes I’ll be pushing it on you all month, it’s fine.

And listen, if you can’t find oyster or shiitake mushrooms, no thang. Just buy button or baby bella and slice them up all fine like.

We season our chicken with salt and sear it in a little BUDDER ‘N AWL, SAYTH. (<–name that skit. if you honestly do we were meant for each other.)

You’ll violently remove the chicken from the pan to rest (it’s not cooked all the way through, by the way. We just got some browning on both sides, so don’t freak out on me yet.), and sear your thinly sliced shallot and 34 cloves of garlic until fragrant and luscious.

*It’s not actually 34 cloves, guys. But I did mince up about 7 cloves. Go big, go small. This is your life.

Then add a little more butter and brown your ‘shrooms, bruh.

Once the mushrooms are browned and tender, nestle the chicken back in, and sprinkle everything with a Tbs. of all-purpose flour. What we’ll do is pour chicken stock in (a full two cups!) and let it simmer/braise on medium low for ten minutes until the chicken is cooked through and it all thickens slightly into an almost-gravy. Not quite, but close.

Oh, add a ton of chopped woody herbs. Rosemary, thyme, a little oregano if you have it. I just went all Halloween on my herb garden and came back in the house with a Black Hole Sun-style psycho smile and handfuls of earth carnage. (<–but see, you got the visual.)

HI. HELLO. IS THAT YOU, FALL?

Freaking de-li-ci-ous.

And we need to talk. This isn’t necessarily a part of the blog post, but I included it anyway for a giggle. I paired this braised mushroomy chicken with . . . cornbread. Don’t ask me why. Sometimes we just don’t have answers. And half of the cornbread has peppers in it. Not jalapeno, they’re skinnier than that. But still with a little spice.

ALL TO SAY, have some crusty bread or cornbread or any ol’ type of bread on the side. I enjoyed the flavors together, though! They were oddly nice. I have no idea. I only work here.

There’s just so much tasty hominess in that mess. I prefer chicken thighs (well, always) in this because there’s a lot more flavor than breasts, and the shredding is divine in a braise. That with all the shallots and garlic and earthy mushrooms, it’s too much. You’ll flip. And I know how much you dig my rustic chicken dishes, so REALLY – add this to your menu for sometime super soon.

I don’t want to beg, but . . .

I might just have to force it LOOK AT THAT. ^^

Comforting for a weeknight.

Exquisite for a small (very small! covid! be safe!) dinner party.

Absolutely ideal for Sunday night supper.

Maketh. Makethmakethmaketh.

You ready for fall recipes? Like whoa? Thought so.

Braised Chicken with Mushrooms and Shallots

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Ingredients

• 1 1/2 pounds chicken thighs (7 in total), excess fat trimmed
• 4 Tbs. butter, divided
• 2 Tbs. extra-virgin olive oil
• 1 large shallot, thinly sliced
• 6-7 cloves garlic, minced
• 1 (5 oz) package sliced shiitake mushrooms
• 1 (3.2 oz) package oyster mushrooms, roughly sliced
• 1 Tbs. all-purpose flour
• 2 cups chicken stock
• A handful herbs: rosemary, thyme and oregano
• Coarse salt and freshly ground pepper

Instructions

1. Melt two Tbs. butter and 1 Tbs. oil in a large skillet over medium high. Season the chicken on both sides with salt/pepper and sear in the pan for six minutes per side. Remove the chicken from the pan and set aside.
2. To the skillet, add another Tbs. butter and the sliced shallots. Sauté on medium heat for about five minutes, then add the minced garlic. Sauté another minute, until the garlic is very fragrant and starting to turn golden brown. Add the last Tbs. butter and oil, along with the mushrooms. Season with a pinch of salt and sauté about five minutes, until the mushrooms begin to shrivel, release their juices and turn a darker brown. THIS IS SO GOOD RIGHT NOW.
3. Nestle the chicken back into the skillet, along with a good handful of herbs and dust everything with the flour. Add the chicken stock to the pan and simmer about ten minutes (you can tilt a lid on if you want). We want the broth to thicken with the flour, the chicken to cook through and everything to become a rustic, homey wonderland. Which it just did. Taste and season with another pinch of salt, if needed!
4. Serve with any type of bread you want! I went with cornbread because my soul just felt it.
5. Serves 4-6!

7.8.1.2

450

https://bevcooks.com/2020/09/braised-chicken-with-mushrooms-and-shallots/

Can we just deep dive into that, already?