Ina Garten's 5-Star Chicken with Wild Mushrooms Barefoot Contessa

By Food Network · 90 min

Ingredients

Instructions

1. Preheat the oven to 325°F.
2. Pat the chicken dry, season both sides generously with salt and pepper, then dredge in 1/2 cup flour.
3. In a 12-inch ovenproof pot, heat the oil. Brown the chicken in three batches over medium-high heat, 3 to 5 minutes per side, without crowding. Set the browned pieces aside on a plate.
4. Add the whole garlic cloves, mushrooms and thyme to the pot and cook over medium heat for 5 minutes, stirring occasionally.
5. Add the sherry and cook for 1 minute, scraping up the browned bits. Add the minced garlic and cook 2 more minutes.
6. Add the wine, chicken stock, 1 tablespoon salt and 1 teaspoon pepper and bring to a simmer.
7. Add the chicken, large pieces first. Cover and bake in the middle of the oven for 30 to 35 minutes, until cooked through (165°F on an instant-read thermometer).
8. Remove the chicken to a bowl and discard the thyme.
9. Mash the butter with 1/4 cup flour using a fork, add to the sauce and simmer over medium heat for 5 minutes, stirring constantly, until slightly thickened.
10. Season the sauce to taste (it should be highly seasoned), return the chicken to the sauce and serve hot.

Summarized from Food Network's video. Watch it for the details.

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