Rev: Bistro Style Chicken with Wild Mushrooms and Madeira (CL 5/05)

[Kismet]

This yummy dish is hidden deep in the new issue of CL - I advise you to seek it out! :) It's a yummy take on the traditional roast chicken with potatoes. The dish takes a bit of time, but you can do most of the other parts while the chicken is roasting. I liked the mushroom and Madeira sauce as a grown-up twist on regular "gravy". Very yummy dinner served with roasted asparagus! The calorie count seems a bit high on this recipe, but the serving sizes are REALLY big. I had only 1 thigh and about 1/2 serving of potatoes, and that was very satisfying.


Bistro-Style Chicken with Wild Mushrooms and Madeira

Succulent roast chicken, a classic dish served at virtually every bistro in Paris, lured David Rosengarten away from a potential career in the theater. This version pairs juicy chicken thighs with earthy mushrooms. Look in the produce aisle for packages of "gourmet blend" mushrooms, or use any combination of cremini, shiitake, oyster, and button mushrooms.

8 skinless, boneless chicken thighs (about 1 1/2 pounds)
1/2 teaspoon salt, divided
1/2 teaspoon pepper, divided
1/8 teaspoon grated whole nutmeg
Cooking spray
2 pounds red potatoes, halved
1/2 cup 1% low-fat milk
2 tablespoons butter, divided
8 ounces sliced mushrooms, such as cremini, shiitake, oyster, and button
1 cup fat-free, less-sodium chicken broth
1/2 cup Madeira wine or dry sherry
1/4 cup chopped fresh parsley

Preheat oven to 350°.
Sprinkle chicken evenly with 1/4 teaspoon salt, 1/4 teaspoon pepper, and grated nutmeg. Place chicken in a shallow roasting pan coated with cooking spray; cover with foil. Bake chicken, covered, at 350° for 30 minutes. Turn chicken over; bake, uncovered, an additional 30 minutes or until chicken is done. Remove chicken to a serving platter, reserving 1 tablespoon of pan drippings. Keep chicken warm.

Place potatoes in a medium saucepan; cover with water. Bring to a boil; cook 15 minutes or until very tender. Drain. Return potatoes to pan; add milk, 1 tablespoon butter, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper; mash with a potato masher to desired consistency.

Heat reserved pan drippings in a large skillet over medium heat. Add mushrooms to pan; cook 3 minutes or until moisture evaporates, stirring constantly. Stir in broth and wine, scraping pan to loosen browned bits; cook 5 minutes, stirring frequently. Remove from heat; stir in remaining 1 tablespoon butter. Drizzle gravy over chicken; sprinkle with parsley. Serve with potatoes.

Yield: 4 servings (serving size: 2 chicken thighs, 1/4 cup gravy, 1 tablespoon parsley, and about 1 cup potatoes)

NUTRITION PER SERVING
CALORIES 526(29% from fat); FAT 16.7g(sat 5.9g,mono 6g,poly 2.7g); PROTEIN 41.4g; CHOLESTEROL 160mg; CALCIUM 93mg; SODIUM 615mg; FIBER 5g; IRON 4.2mg; CARBOHYDRATE 44.1g

David Rosengarten
Cooking Light, MAY 2005

[jtoepfert100]

This is actually one of the first ones I marked to try in the new issue. Thanks for the review! I noticed the high calorie count at first, too, but since it includes it's own built in side dish, I think it's okay. Hope to try it soon, especially after your great review!:)

[SusanMac]

I've forgotten -- is madeira a red wine or white wine? I never have it on hand, & was wondering what to sub (even though either would probably taste good)

[Kismet]

Originally posted by SusanMac
I've forgotten -- is madeira a red wine or white wine? I never have it on hand, & was wondering what to sub (even though either would probably taste good)

You know, I'm not really sure. Mine was kind of a brown-ish color coming out of the bottle. I really think the nutty, rich flavor of the madeira really added to the dish. The recipe does say that you could sub sherry, if you have that. If not, I think a rich, full bodied white would be nice in the sauce, as well. Because the wine is the main flavor of the sauce, make sure it's one you like! ;) :D

[greysangel]

Susan - I am by no means a wine snob, but madeira is really sort of one of those exceptional flavors in cooking...I really don't think there is any kind of sub though I guess sherry would come the closest. I think of madeira, marsala, sherry, port in their own worlds :D Accept no sub :)

[Peggy]

I made this last night for dinner and we all enjoyed it. My only complaint was the gravy was too thin. I will thicken it the next time I make it. Though the number of ingredients are relatively small, the combination of flavors works well.

Peggy

[newcook]

I made this for supper tonight. I really enjoyed it. I used dry sherry in the sauce. The only problem I had is that I could really taste the sherry in the sauce and while I enjoyed it, I suspect some might find it a little to much.

I recommend it, very easy to make.

Daniele