Braised Chicken with Mushrooms
Credit: The Weeknight Cook by Williams-Sonoma
Skin-on, bone-in, chicken breast halves- 4
Salt and freshly ground pepper
Unsalted butter- 3 tablespoons
Yellow onion- 1 small, chopped
Wild mushrooms- 1 lb, sliced
Madeira or dry sherry- ¼ cup (Chicken broth may be substituted)
Worcestershire sauce- 1 tablespoon
Fresh tarragon-1 tablespoon, chopped
Brown the chicken~
Season the chicken with salt and pepper. In a large frying pan over medium-high heat, melt 2 tablespoons of the butter. Add the chicken and cook, turning once or twice, until golden brown on both sides, about 8 minutes total. Transfer the chicken to a plate.
Cook the vegetables~
Melt the remaining 1 tablespoon butter in the pan over medium heat. Add the onion and saute until barely softened, about 3 minutes. Add the mushrooms and saute until their juices are released, about 5 minutes. Stir in the Madeira and Worcestershire sauce.
Braise the chicken~
Return the chicken and any juices from the plate to the pan, and spoon the mushrooms over the chicken. Cover, reduce the heat to medium-low, and cook until the chicken is opaque throughout, 20-25 minutes. Stir in the tarragon and season to taste with salt and pepper. Transfer the chicken to plates, top with the mushrooms, and serve.