by lastnightsdinner
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A&M's Testing Notes:
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Expand1 3 to 3 1/2 lb. chicken, quartered, or an equivalent amount of skin-on parts of your choice Ask a question about this ingredient
Kosher or sea salt Ask a question about this ingredient
1 cup dried porcini mushrooms Ask a question about this ingredient
1 cup boiling water Ask a question about this ingredient
grapeseed oil Ask a question about this ingredient
extra-virgin olive oil Ask a question about this ingredient
1/2 pound crimini mushrooms Ask a question about this ingredient
2 ounces red (Italian/sweet) vermouth Ask a question about this ingredient
2 cups chopped white or yellow onion Ask a question about this ingredient
1 small carrot, peeled and grated (about 1/2 cup) Ask a question about this ingredient
3 cups chopped ripe San Marzano tomatoes (or an equivalent amount of canned peeled Italian plum tomatoes) Ask a question about this ingredient
1 tablespoon double-concentrated tomato paste Ask a question about this ingredient
1 cup dry red wine Ask a question about this ingredient
a pinch of red chile flakes Ask a question about this ingredient
3 tablespoons chopped fresh herbs (I used a mixture of fresh thyme, savory, and flat-leaf parsley) Ask a question about this ingredient
Preheat oven to 325 degrees. Arrange the chicken pieces on a platter and pat dry. Season well with salt and set aside.
Ask a question about this stepCover the porcini with the boiling water and let steep until the mushrooms are soft. Remove the mushrooms, finely chop and set aside. Strain the mushroom soaking liquid through a coffee filter to remove any grit, and set aside.
Ask a question about this stepWarm a glug of grapeseed oil with a glug of olive oil in a heavy-bottomed pot (I used a large enameled Dutch oven), and brown the chicken parts in batches, skin-side down, until all chicken is browned and crisp-skinned. Remove the browned chicken pieces to a plate or platter and set aside. Pour off all but a thin layer of the rendered fat.
Ask a question about this stepTrim and quarter the crimini mushrooms and add to the pan. Cook until browned on all sides, then add the chopped porcini and the red vermouth, cooking until the liquid has evaporated. Remove to a bowl and set aside.
Ask a question about this stepAdd the chopped onions to the pan with a sprinkle of salt, adding a little more oil if necessary, and cook until soft and opaque. Add the carrot and toss through, then add the chopped tomatoes, tomato paste, chile flakes, wine and reserved mushroom liquid, stirring well and bringing to a simmer.
Ask a question about this stepToss the chopped herbs with the mushrooms and return to the pot, stirring through. Nestle the chicken pieces on top, being sure to add any of the juices that have accumulated. Cover the pot with a parchment lid, and transfer the pot to the oven. Cook for at least one hour, preferably more, until the chicken is falling-apart tender and the sauce thick and reduced. Serve over creamy polenta with a sprinkle of chopped flat leaf parsley on top.
Ask a question about this stepI cannot stop making this recipe. It's a bowl-licking hit all around - thanks!
Wow! Made this last night. Took us 1 hr & 40 min cook time, but the results were amazing. The chicken was tender and the flavors were bursting with attitude and comfort esp in 15 degree Manhattan weather. We paired it with mashed potatoes and kale! This was an incredibly flavorful recipe. Thank you so much for sharing!
Tarragon and Brenzo - I'm so sorry this didn't work out for you. I have made this both with fresh plum tomatoes (the San Marzano-style ones available in the States, as well as Canestrino and other similar varieties) from my farmers' market when they're in season, as well as with canned San Marzanos (sans juice) the rest of the year. I'm wondering if you covered your pot with a pot lid, or with the parchment paper lid I mention in step 6? That would make a difference in terms of how the sauce reduces (or doesn't) in the oven.
Thanks LND. I will try again and will either use fresh roma tomatoes or drain the canned tomatoes better. And maybe even uncover for the last 1/2 hour or so. The flavor of the dish was quite good and I'd like to make this again. (I did use the parchment lid; first time I had ever heard of that and I am eternally grateful to you for that little tidbit!)
I had the same results as Brenzo (although I am pleased to say that my dish looked exactly like the photo!). I also used canned whole San Marzano tomatoes, after draining most, but not all, of the liquid. Other than that I followed the recipe exactly. Now, reading the recipe again, I am thinking that it wants us to use fresh, vs canned tomatoes, which may have been the issue with my dish. (Although I'm not sure how we can source fresh San Marzano tomatoes in the US).
Made this a couple weeks ago. Turned out ok. The sauce was quite runny and not flavorful. I use whole tomatoes and the juice, so perhaps the juice was the mistake?
Just made this tonight and it was amazing! Love the porcini in it.
Made this with one third the amount of tomatoes, no vermouth, delicious! Thanks for the inspiration.
Made this a couple of nights ago - except I used bacon for some extra umami instead of the porcini since I had some wonderful, smokey locally raised bacon. It was delicious! Thanks for a great recipe.
delicious! after browning the chicken (i used skinless breasts b/c it's what was in the freezer) and cooking the onions and mushrooms in the same pan, i poured everything into my slow cooker and set on high (3 hrs covered, 3 hours uncovered). love the earthiness of the dried porcini!
I made a modified version of this last night using leftovers of Jenny's no cook sauce. I didn't add the mushrooms (didn't have) or the herbs because Jenny's sauce was so full of basil. The chicken was wonderful and the basil was so floral after sitting in the fridge for a few days. I served it over polenta and it was a great freezing cold winter meal! Thanks for the recipe!
Jenny's "cold sauce." I couldn't remember the name only that you don't have to cook it.
Sounds great - so glad you liked it!
You guys are the best - thank you so much for all the kind words and warm wishes :)
Perfect birthday dinner for a snowy Friday :) Can't wait!!!
(in the oven now- smells AMAZING!) Thanks for sharing, and congrats on the wild card win- well deserved!
This looks delicious! Congrats, LND! And Happy Anniversary, too!
Congrats!!!!!!!!!
Everyone, thank you so, so much! I'm still just over the moon about this :)
yum! congrats to you--looks delicious and oh so comforting...
It's cold and ugly here in the not-sunny South, and it's supposed to snow tomorrow, and I don't care if it does because I'm going to stay inside and make this! Great recipe, great wildcard!
This looks just wonderful!! Congrats, lnd!!
Congratulations, Jen! This sounds like a fabulous stew right up my alley.
This looks yum. I'm going to try this soon. Q: You add vermouth in step 3 & 4. Do we half it or is it wine that you meant? Thank you for this lovely recipe.
Apologies -- this is our fault, not lastnightsdinner's. Step 5 should be wine (fixing now!).
Yes, the vermouth goes in with the mushrooms - sorry about that!
Looks SO delectable. Will definitely make this one soon. Congrats on the wildcard win!
Congratulations, Jen! I've been loving this recipe. (made it at least three times already!)
Yayyy! Congrats! :)
Many congrats! This is a beautiful dish as are all of your dishes! :)
Thank you!
Oh this looks like a wonderful end to a cold and wet New England day. THanks for sharing it!
I like to think it's a good antidote to this crummy weather we've been having :) Thanks!
Just looking at this photo warms me up. Yum! A well-deserved wildcard!
Thanks so much, Midge!
Thanks so much, everyone! This was such a wonderful surprise - and can you believe I had actually planned to make this for dinner tonight? :D
Why do you use a parchment lid rather than the lid of your Dutch oven?
Ah, yes - that's a tip I picked up from Thomas Keller and Michael Ruhlman (i.e. from Ad Hoc at Home and The Elements of Cooking). You make a parchment lid with a circle cut out in the center to cover your braise rather than using the pot lid. I haven't tried it with a stovetop braise, but it works like a dream in the oven, allowing the liquid to reduce nicely without steaming the chicken skin and losing all that nice browning you worked so hard for! It's also really easy to peek in and see how much your liquid is reducing, and add more water or whatever if needed. It's a pretty neat trick, and I've been really happy with the results. Ruhlman's got a nifty how-to video here: http://ruhlman.com/2010/08/how-to-make-a-parchment-paper-circle.html
will have to try the parchment lid when I make this! It sounds great!
My kind of dish. Fabulous. I make this for dinner this week.
Ooh. I'm definitely sorry I didn't see this until now! But, better late than never. I've been on a comfort food kick too, and this is definitely going to make it's way onto the table. Yum! And congrats on the wild card!
I, too, had missed this first time around - congratulations!
Wow, I missed this the first time, but, omg, so good. congratulations on the wildcard win!
This sound like the ultimate comfort food ... we feel connected to you by the food and recipes that you share with us. Take comfort.
Thanks so much, my friend.
Thanks - please let me know how you like it!
Love! Your photo makes me want this for a second breakfast, first lunch, or dinner anytime.
Thank you!
Thank you! I am very much looking forward to leftovers for lunch :)
This looks fantastic and perfect for cold winter nights. My grandmother used to make something similar (missing the brilliance of vermouth and dry mushrooms) that she called Tavern Chicken.
Made this tonight - just wonderful. So easy and with ingredients readily on hand. Also served it over polenta that I added a few handfuls of (frozen) corn to. This one is a keeper!!