This sophisticated-tasting but simply prepared one-pan chicken braise is one of the first dishes recipes editor Becky Krystal learned to make. She has updated her grandmother’s recipe, using fresh mushrooms in place of canned, among a few other tweaks. If you prefer boneless, skinless chicken breasts, reduce the baking time a bit. No Dutch oven? Brown the chicken and saute the mushrooms in a nonstick skillet, and then assemble the dish to bake in a lidded casserole dish.
Leftovers idea: Make a fantastic chicken salad. Pull the meat off the bones and toss in a mixture of Dijon mustard and mayo (we went heavier on the mustard). Stir in any remaining mushrooms, some finely chopped pickles, such as cornichons, and finely chopped parsley or other herb.
Ingredients
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