January 22, 2010

Creamy Mushrooms & Chicken

I had seen something similar to this in Julia Child's Mastering the Art of French Cooking - but did not copy the recipe. And sure enough, a couple days after I returned the cookbook to the library, I really wanted this recipe! So I did what I remembered... and improvised the rest :)

Creamy Mushrooms & Chicken

  • 5-6 thawed, chicken legs or pieces
  • 1/2 cup flour
  • Salt & Pepper
  • 1 Tb dried sage
  • 1 clove garlic, minced
  • 8 oz. sliced mushrooms
  • 3 cups milk or half & half
  • Butter - lots
  • Olive oil
  • Pasta - optional

  1. In a large skillet, melt 4-5 Tb butter over medium heat. Once melted add a couple Tb olive oil.

  2. While butter and oil are heating up - combine flour, sage and salt & pepper (to taste). Throw a pinch of flour into butter/oil and see if it sizzles a little. If so, dredge chicken in flour mixture and carefully add to pan.

  3. Cook until chicken pieces are brown on all sides, then place them in an oven-safe dish & cover with aluminium foil. Bake for 15-20 minutes at 375 degrees, until cooked throughout.

  4. While chicken is baking: The chicken should have absorbed most of the butter. If so, add a couple more tablespoons. Add garlic to pan and saute until slightly caramelized. And then add a couple more tablespoons of butter - I did mention this was a Julia Child inspired recipe right?!?! - and the mushrooms. Cook over medium heat until mushrooms have cooked down and are soft.

  5. Add 4 Tb flour (NOT the flour you used to dredge the chicken, NO!) to the mushrooms in pan. Slowly add milk, stirring carefully. Turn heat to medium/low and let sauce simmer. It will slowly thicken, be sure to stir occasionally. Taste - you may want to add more salt, pepper and even a couple more pinches sage. And hey, not buttery enough? Add a couple more tablespoons :)

  6. By now, your chicken pieces should be cooked thru - remove them from the oven and place in your creamy, mushroomy sauce. Mmmmm. Let simmer for just a few moments - the chicken will soak up a little sauce, so you may want to add a smidgen more milk.

  7. Serve sauce over chicken pieces.

NOTES: You basically use the one pan for the entire recipe. This helps to build the flavors. Also, dredging and browning the chicken first does several things: 1)Seals in the juices. 2)Adds more flavor to the chicken & gives it a crispy texture. 2) Begins the 'flavors' in the pan, as well as adding a thickening agent- bits of crispy, floured chicken will remain in the pan and help it thicken.

I cooked Angel Hair Pasta while the sauce was simmerin' and a thickenin'. To serve, I placed the chicken legs over the pasta and poured on all the yummy sauce. Be sure to make lots of sauce. I think this would be great over rice or mashed potatoes.

This recipe is linked to Foodie Friday - plenty of yummy goodness over there!

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the country cook said...

YUM - I think I might just have to try this. Do you think it will only work with bone-in chicken?

Kristen said...

Oh no, I think you could use any cut of chicken. Thighs, legs, breast, a whole chicken pieced. I would just be careful of the cooking times. Larger pieces with no bone will take longer to cook.

Mrs. P. said...

Oh, this looks delicious. I love the taste of sage with chicken and I love mushrooms :)


SnoWhite said...

that looks so good! YUMMY!!!

Cass @ That Old House said...

Oh yum...this looks heavenly. The only thing missing? It could use A BIT MORE BUTTER.... only kidding, but that's what gives this dish its fabulousness!

Julia Child knew her onions, and her chicken, and her butter too!

Maria said...

This is amazing looking and the aromas in the kitchen must be fabulous!
~lovely weekend to you~

ButterYum said...

Yesserie... this is a yummy looking chicken. I love anything with all those mushrooms!