Chicken and Wild Mushrooms

By SallySmo

Ingredients

• 4 large boneless, skin-on chicken breasts
• Kosher salt and freshly ground black pepper
• All-purpose flour
• 2 Tbsp good olive oil
• 2 Tbsp butter
• 4 whole garlic cloves
• 1 1/2 pounds assorted wild mushrooms, such as porcini and cremini, stems removed and (1 1/2-inch) diced
• 8 sprigs fresh thyme, tied with kitchen string
• 1/4 cup dry sherry
• 1 tablespoon minced garlic (3 cloves)
• 1 C white wine, such as Pinot Grigio
• 1 C good chicken stock, preferably homemade
• 3 Tbsp butter, at room temperature

Preparation

Step 1

Preheat the oven to 325 degrees.

Pat the chicken dry with paper towels and sprinkle both sides liberally with salt and pepper. Place flour in a bowl and dredge the chicken in the flour. In a large (12-inch) ovenproof pot heat the 3 Tbsp butter and the olive oil. Add the chicken in two batches (don't crowd them!) and brown lightly over medium-high heat for 3 to 5 minutes on each side. Remove the chicken to a plate and continue until all the chicken is browned.

Add the whole garlic cloves, mushrooms, and thyme to the pot and cook over medium heat for 5 minutes, stirring occasionally. Add the sherry and cook for 1 minute, scraping up the brown bits. Add the minced garlic and cook for 2 more minutes. Add the wine, chicken stock, 1/2 Tbsp salt, and 1 tsp pepper and bring to a simmer. Place the chicken on top, cover, and place in the middle of the oven for 30 to 35 minutes, until the chicken is cooked through (about 165 degrees on an instant-read thermometer).

Remove the chicken to a platter and discard the thyme. With a fork, mash together the remaining 3 Tbsp butter and 1/4 cup flour. Add some of the hot broth and stir until you have it all incorporated and add it to the sauce. Simmer, stirring often, over medium heat for 5 minutes, until slightly thickened. Season to taste (it should be highly seasoned), put the chicken back in the sauce, and serve hot.

adapted from Ina Garten's recipe