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Braised Chicken with Wild Mushrooms and Thyme
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Prep Time:
55 minutes
Total Time:
2 hours 30 minutes
Enhance baked chicken with a simple addition of flavorful veggies for a delightful dinner.
Ingredients:
  • 1 cup boiling water
  • 1/2 oz dried porcini mushrooms
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 cut-up broiler-fryer chicken (3 to 3 1/2 lb)
  • 2 large onions, chopped (2 cups)
  • 5 cloves garlic, finely chopped
  • 6 medium button mushrooms, sliced
  • 2 medium carrots, chopped (1 cup)
  • 2 medium stalks celery, chopped (1 cup)
  • 2 dried bay leaves
  • 2 fresh thyme sprigs or 1 teaspoon dried thyme leaves
  • 5 tablespoons chopped fresh parsley
  • 1 cup chicken broth
  • 1/2 cup dry white wine or chicken broth
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
Instructions:
  • Preheat the oven to 300°F, positioning the rack in the middle.
  • Place dried mushrooms in a small bowl and cover them with boiling water. Allow the mushrooms to rehydrate for 30 minutes (if they float, use a small saucer to keep them submerged). Using a slotted spoon, remove the rehydrated mushrooms and set them aside. Keep the flavorful mushroom water for later use.
  • In a large ovenproof Dutch oven, melt butter with oil over medium-high heat. Cook half of the chicken pieces for 6 minutes, turning occasionally until deep golden brown. Transfer chicken to a plate and repeat with the remaining pieces.
  • Lower the heat to medium and sauté the onions and garlic until soft, about 5 minutes, stirring occasionally. Mix in the rehydrated and sliced button mushrooms, carrots, celery, bay leaves, thyme, and 3 tablespoons of parsley. Continue to cook for another 5 minutes, stirring occasionally, until the vegetables are tender and mushrooms release their juices.
  • Pour in the reserved mushroom water and bring it to a gentle simmer to intensify the flavors. Let it simmer for 10 minutes uncovered. Next, add the chicken and its juices, broth, wine, tomatoes, salt, and pepper.
  • Place the covered pan in the oven and bake for 1 1/2 hours until the chicken is very tender and there is a generous amount of broth. Take out the bay leaves and thyme sprig and discard them. Divide 2 pieces of chicken into 4 large flat serving bowls, then pour the broth over them. Finish by sprinkling the remaining 2 tablespoons of parsley on top.

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