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Riesling Chicken & Mushroom Casserole from Grace-Marie’s Kitchen at Bristol Farms

Posted By Lynne On October 17, 2012 @ 4:53 pm In Chicken, Comfort Food, Grace-Marie's Kitchen, Sauces | 12 Comments

Last Saturday Grace-Marie was having her Autumn Kitchen Casserole Party at the Cooking School at Bristol Farms in Manhattan Beach and I was really looking forward to it. I love a good casserole, especially when I have to feed a crowd, like around the holidays. I could hardly wait to see what yummy dishes were in store for me. On the menu were Cheesy Brats and Beer Fondue with Pretzel Bread Toasts, Spinach Spaetzle and Autumn Roasted Vegetable Casserole, Reisling Chicken and Mushroom Casserole, and Apple Harvest “Strudel” Casserole. What a great line-up.

But before I get to the recipe, I would like you to see the classes that are scheduled for the rest of October. We are lucky because Grace-Marie wrote out what is on the menu for each class, so I’m sure you will want to attend each one! Here is the link to sign up.

October 20 Saturday, 12noon to 2pm,  $30
Afternoon Tea “Harvest Moon Tea”
Roasted Onion Salad
Cheese and Sausage Biscuit Wedges
Pear and Halvarti Bites
Snappy Joes Toasts
Gooey Granola Squares
Orange Scented Date Cupcakes

October 24 Wednesday, 6pm to 8pm. $35
Dinner at Six “Mediterranean Harvest Feast”
Provencal Olive Loaf Bread
Moroccan Stuffed Mushrooms
Greek Eggplant Salad with Spicy Mint Vinaigrette
Italian Pasta with Caramelized Pumpkin and Onions
Chocolate Mascarpone Torte with CranRaspberry Sauce

October 31 Wednesday, 12noon to 1:30pm, $25
Lunch with Friends “Goulish Crockpot Magic”
Autumn Greens and Asiago Salad
Crockpot Chicken Piccata
Prosciutto Wrapped Fingerling Potatoes
“Tiramisu” Bread Puddin’ Cake

I have to say, in all honesty, this is one of the most delicious chicken dishes I have ever eaten! The combination of red onions, mushrooms, chicken thighs, Riesling wine and crème fraishe is just amazing. In the photo above you can see how the chicken first gets a little dusting of flour before being browned in butter and oil.

The chicken is removed to a platter and the onions are sautèed until translucent, then the mushrooms are added. When softened, the wine is added and reduced slightly.

The browned chicken is then returned to the pan and nestled into the mushrooms. The pan is covered and braised until the chicken is fork tender. And moist. And perfect. Just before serving crème fraiche is added to the sauce, along with sliced green onion and Italian parsley. Our chicken was served with spaetzle, but it would be fantastic with nice flat egg noodles. Actually, this chicken would be great served with just about anything. I mean it.

For additional recipes from Grace-Marie’s Kitchen, look under Categories in the right-hand column.

Grace-Marie Johnston

For more information about the new schedule of cooking classes, visit Grace-Marie online at Bristol Farms or email her at gmj@bristolfarms.com.

Riesling Chicken & Mushroom Casserole

Serves 8

Chicken
8 whole chicken thighs (with bone & skin), rinsed & patted dry
1 cup all-purpose flour
1 tablespoon thyme leaves, roughly chopped
To season, Kosher or sea salt & ground black pepper
4 tablespoons unsalted butter
2 tablespoons canola or grape seed oil

1. Combine flour, thyme, salt and pepper in a large bowl. Add chicken and toss to coat well. Remove chicken, shaking off any excess flour and transfer to platter.

2. Warm half of butter and oil in a large skillet over medium heat (or use two skillets if necessary). Add half of chicken and sauté until browned on all sides but not cooked completely through. Transfer to platter.

3. Repeat with remaining butter, oil and chicken. Discard flour mixture. Do not clean skillet, but do remove any excessive fat remaining.

Casserole
2 tablespoons unsalted butter
2 tablespoons canola or grape seed oil
2 cups red onions, cut into 2-inch dice
1 pound crimini mushrooms, wiped with paper towel, ends trimmed, halved
2 cups dry Riesling Wine
2 sprigs thyme leaves
1 large bay leaf

1. Reheat skillet with butter and oil over medium heat. Sauté onions until translucent (3-5 minutes), then add mushrooms. Season with salt and pepper and continue to cook, stirring, until they begin to soften (3-5 minutes).

2. Turn off heat and add wine, thyme and bay leaf. Turn heat back on, bring to a boil and cook until reduced in volume a bit.

3. Reduce heat to low, add browned chicken back into skillet, COVER, and braise until chicken is fork tender (25+ minutes).

Serve
1 cups green onions, very thinly sliced
1 cup créme fraiche or sour cream
1 cup Italian parsley, rough chop

1. Just before serving, remove cover and stir in the green onions and créme fraiche. Garnish with chopped parsley. Serve warm along side spaetzle or over any favorite egg noodle.

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