Braised meat is something that I really didn’t know a ton about, but it sounds so rustic and hearty, doesn’t it?
Like the perfect winter meal. Not that I would know anything about winter anymore, but I hear it isn’t fun.
I had a general idea of what braising was all about, but I wasn’t really sure how it was different from sauteing so I turned to Martha Stewart’s Cooking School book for a few braising facts:
- braising may be a slower form of cooking, but it doesn’t require a lot of hands-on time
- it work best with inexpensive cuts of meat, which make it a great technique for beginner cooks
- as the juices from the meat combine with the vegetables, seasonings and cooking liquid a wonderful rich sauce develops
- best cuts for braising and stewing: brisket, short ribs, veal shank, lamb shank, pork shoulder, poultry thighs, firm fish
With my new-found braising knowledge I got to work.
And it was pretty amazing. The chicken was tender and topped with a velvety, flavorful mushroom sauce. It is one of those dishes that encompasses everything I look for in a meal. It is satisfying but not heavy, utilizes simple ingredients that can be found in any store and is healthy.
The Taster has already requested that we have it again, so next time I think we’ll try a different meat and different vegetable. The possibilities are endless…
Braised Chicken with Garlic & Mushrooms
Prep Time: 10 minutes
Cook Time: 1 hour
Keywords: entree gluten-free high protein low-carb chicken fall winter
Ingredients (4 servings)
- 1 lb chicken thighs
- 3 Tbsp butter (I used sage compound butter)
- 5 cloves garlic, minced
- 10 oz sliced portabella mushrooms (about 3 cups)
- 1 1/2 cups red wine or broth
- 1 oz cream cheese (if desired)
- salt & pepper
Heat oven to 350 degrees.
Season chicken with salt and pepper.
Heat 1 Tbsp butter in pan and sear chicken for about 10-12 minutes, flipping after 5 minutes or so when lightly browned.
Remove chicken from pan.
Add 2 Tbsp butter, mushrooms and garlic to pan.
Add wine to pan to deglaze, scraping up pan bits.
Bring to a boil.
Place chicken thighs back in pan and bake for about 45 minutes.
Transfer chicken to a clean plate.
Return pan to burner over medium heat and reduce sauce until desired consistency.
Stir in cream cheese until smooth.
Taste sauce and add any additional seasonings.
Serve chicken with a vegetable, over steamed spinach, rice, pasta or with crusty bread.
Drizzle sauce over chicken.