Braised Chicken with Mushrooms and Almonds

Gluten Free
Dairy Free
Health score
25%
Braised Chicken with Mushrooms and Almonds
145 min.
6
866kcal

Suggestions


Indulge in the rich and savory flavors of our Braised Chicken with Mushrooms and Almonds, a delightful dish that promises to impress at any meal. Perfectly suited for lunch or dinner, this gluten-free and dairy-free recipe is not only a feast for the senses but also a wholesome choice for those with dietary restrictions.

Imagine tender chicken thighs, braised to perfection, nestled among a medley of earthy mushrooms and crunchy toasted almonds. The combination of dry white wine and aromatic herbs creates a luscious sauce that envelops the chicken, making each bite a burst of flavor. With a cooking time of just 145 minutes, this dish allows you to savor the process of creating a comforting meal that brings family and friends together.

As you prepare this dish, the enticing aroma of garlic, onions, and pancetta will fill your kitchen, setting the stage for a memorable dining experience. Serve it over sautéed haricots verts or your favorite green vegetable, and finish with a sprinkle of fresh chives for a touch of elegance. Whether you're hosting a dinner party or enjoying a cozy night in, this Braised Chicken with Mushrooms and Almonds is sure to become a cherished favorite in your culinary repertoire.

Ingredients

  •  bay leaves 
  • 0.5 cup blanched almonds and whole toasted
  • cups chicken stock see 
  •  strips. 
  • servings chives chopped for garnish
  • cups wine dry white
  • cloves garlic smashed
  •  garlic clove smashed
  • 0.5 pound haricots verts (baby string beans)
  • servings kosher salt 
  • pounds mushrooms such as shiitake, oyster or cremini, cleaned and sliced assorted
  • servings olive oil extra virgin extra-virgin
  • large onion julienned
  • 0.5 pound pancetta cut into 1/2-inch dice
  • pinch pepper red crushed
  •  thyme leaves 

Equipment

  • food processor
  • bowl
  • frying pan
  • paper towels
  • pot

Directions

  1. Coat a large, wide, deep pan with olive oil and bring to a high heat. Pat the chicken skin dry with paper towels and season generously with salt.
  2. Add chicken skin side down to the pan. You should hear a big sizzle as the thighs hit the pan. Do not try to move the chicken, the skin will stick itself to the bottom of the pan and will unstick itself when it is ready. If the pan is smoking excessively turn the burner down and continue to cook. When the skin is brown and crispy, turn the chicken over and brown it on the other side.
  3. Remove the chicken from the pan and reserve.
  4. Lower the heat if you have not already done so and ditch most of the excess fat.
  5. Add the pancetta and brown. When the pancetta has started to get brown and crispy add the onions. Season with salt and crushed red pepper and sweat over medium heat for 7 to 8 minutes.
  6. Add the garlic and cook for another 1 to 2 minutes.
  7. Add the mushrooms, season with salt and saute for 3 to 4 minutes or until they release their juices.
  8. Add the wine and reduce by half. Return the chicken to the pan.
  9. Add chicken stock to almost cover the chicken.
  10. Add the thyme and bay leaves. Bring to a boil and reduce to a simmer. Simmer the chicken for 30 to 35 minutes.
  11. Add more chicken stock, if needed.
  12. While the chicken is cooking puree the almonds in the food processor.
  13. Drizzle in a little olive oil while the machine is running to make this a loose paste. Season with salt and reserve.
  14. Once the chicken has cooked for 30 to 35 minutes, remove it from the pan and reserve. Taste the sauce for seasoning and stir in the almond puree. Bring to a boil and reduce to a simmer to thicken the sauce, if needed. The almond puree will help to thicken the sauce and to make it very rich.
  15. Serve the chicken over
  16. Sauteed Haricots Verts or your favorite green vegetable. Spoon the mushroom almond sauce over and garnish with chopped chives.
  17. Bring a large pot of well salted water to a boil. Set up a bowl of well salted ice water for shocking.
  18. Add the beans to the boiling water and cook until the beans are tender but still toothsome about 5 to 7 minutes.
  19. Remove from the boiling water and place immediately into the salted ice water. Once the beans are cool, remove them from the water and set aside until ready to use.
  20. Coat a large saute pan with olive oil.
  21. Add the garlic and the crushed red pepper and bring to a medium-high heat. When the garlic has become golden and very aromatic, remove it and discard. It has fulfilled its garlic destiny.
  22. Add the beans to the pan and saute until they are hot and coated with oil. Season with salt and serve right away.

Nutrition Facts

Calories866kcal
Protein20.31%
Fat68.05%
Carbs11.64%

Properties

Glycemic Index
45
Glycemic Load
3.47
Inflammation Score
-8
Nutrition Score
32.801304796468%

Flavonoids

Malvidin
0.05mg
Catechin
0.62mg
Epicatechin
0.44mg
Hesperetin
0.32mg
Naringenin
0.3mg
Apigenin
0.02mg
Luteolin
0.15mg
Isorhamnetin
2.57mg
Kaempferol
0.61mg
Myricetin
0.12mg
Quercetin
11.31mg

Nutrients percent of daily need

Calories:866.18kcal
43.31%
Fat:62.1g
95.54%
Saturated Fat:14.75g
92.2%
Carbohydrates:23.9g
7.97%
Net Carbohydrates:19.35g
7.04%
Sugar:10.17g
11.3%
Cholesterol:177.4mg
59.13%
Sodium:807.77mg
35.12%
Alcohol:8.24g
100%
Alcohol %:1.5%
100%
Protein:41.71g
83.42%
Vitamin B3:17.32mg
86.62%
Selenium:54.68µg
78.12%
Vitamin B2:1.12mg
65.76%
Phosphorus:564.55mg
56.46%
Vitamin B6:1.08mg
53.91%
Vitamin B5:4.24mg
42.41%
Copper:0.83mg
41.39%
Potassium:1327.58mg
37.93%
Vitamin E:5.21mg
34.72%
Vitamin B1:0.48mg
31.94%
Manganese:0.59mg
29.66%
Vitamin K:30.88µg
29.41%
Zinc:3.97mg
26.45%
Magnesium:105.08mg
26.27%
Vitamin B12:1.21µg
20.23%
Iron:3.52mg
19.53%
Fiber:4.55g
18.19%
Folate:67.44µg
16.86%
Vitamin C:13.62mg
16.51%
Vitamin A:459.63IU
9.19%
Calcium:88.44mg
8.84%
Vitamin D:0.6µg
4.03%