Braised Chicken With Wild Mushrooms And Whole Garlic
|Olive oil||1⁄2 Cup (8 tbs)|
|Chicken||4 Pound, cut into serving pieces|
|Dry sherry wine||1 Cup (16 tbs)|
|Garlic head||2 Clove (10 gm), cloves separated and peeled|
|Dried sage||2 Teaspoon|
|Chicken stock/Low-salt chicken broth||2 Cup (32 tbs)|
|Porcini mushroom||1 Pound, cut into thick slices (Fresh Ones)|
|Shiitake mushrooms||1⁄2 Pound, stemmed and halved (Fresh Ones)|
|Chanterelle mushrooms||1⁄4 Pound, large ones halved (Fresh Ones)|
|Unsalted butter||3 Tablespoon|
|Chopped fresh parsley||1⁄2 Cup (8 tbs) (For Garnish)|
Heat 5 tablespoons of the olive oil over moderate heat in a broad, heavy-bottomed pot large enough to accommodate all the chicken.
Add the chicken and brown on all sides.
Add the sherry, garlic, and herbs.
Cook over high heat for 5 minutes.
Add the chicken stock and bring to a boil.
Reduce the heat to moderate, cover, and cook for 30 minutes.
Remove the cover and cook for an additional 15 minutes or until the chicken is very tender.
Meanwhile, heat the remaining 3 tablespoons olive oil in a large, nonstick saute pan.
When the oil is hot, but not smoking, add the porcini mushrooms and saute over high heat for 2 to 3 minutes, stirring constantly.
Add the shiitake and chanterelle mushrooms and the butter.
Cook for 5 to 7 minutes, stirring frequently.
Add the mushrooms to the chicken mixture; mix gently.
Season with salt and pepper and serve, garnished with the chopped parsley.