Chicken with Wild Mushrooms – Barefoot Contessa Style

Chicken with Wild Mushrooms – Barefoot Contessa Style is just the type of dish to make in the winter. This cold weather means one thing in our house: COMFORT FOOD. No salads for dinner when the temperatures go below 40 degrees. I was watching Barefoot Contessa’s newest episode and saw her making Chicken with Wild Mushrooms from her newest cookbook Barefoot Contessa FoolProof.



chicken and wild mushrooms

This recipe actually had a few more steps than I would do on a week night but I was just in the mood after watching Ina make this on HGTV. Another plus, we did not have any after school activities; I have to take advantage of these nights in the winter.

VERDICT:  My husband and I really enjoyed this Chicken with Wild Mushrooms – Barefoot Contessa Style and I am glad I halved the recipe an only added a few extra boneless, skinless chicken breasts just in case. The kid thought it was OK and they just wanted the Chicken Legs so when those were out, they did not seem interested. Will definitely make this again for company as it is more of a slow cooking evening with a couple glasses of wine. Chicken with Wild Mushrooms – Barefoot Contessa Style does take some effort and definitely some time to prepare. 


Chicken with Wild Mushrooms (Serves 6)  
(I cut recipe in half and added 2 boneless chicken breasts) served 5 with leftovers
Adapted fromBarefoot Contessa FoolProof by Ina Garten,

  • 2 (3½- to 4-pound) chickens, cut in eighths
  • Kosher salt and freshly ground black pepper
  • All-purpose flour
  • ½ cup good olive oil
  • 8 whole garlic cloves
  • 1½ pounds assorted wild mushrooms, such as porcini and cremini, stems removed and (1½-inch) diced
  • 8 sprigs fresh thyme, tied with kitchen string
  • ¼ cup dry sherry
  • 1 tablespoon minced garlic (3 cloves)
  • 2 cups white wine, such as Pinot Grigio
  • 2 cups good chicken stock, preferably homemade
  • 3 tablespoons unsalted butter, at room temperature
  • Preheat the oven to 325 degrees.

Pat the chicken dry with paper towels and sprinkle both sides liberally with salt and pepper. Place 1/2 cup flour in a bowl and dredge the chicken in the flour. In a large (12-inch) ovenproof pot such as Le Creuset, heat the oil. Add the chicken in three batches (don’t crowd them!) and brown lightly over medium-high heat for 3 to 5 minutes on each side. Remove the chicken to a plate and continue until all the chicken is browned.

Add the whole garlic cloves, mushrooms, and thyme to the pot and cook over medium heat for 5 minutes, stirring occasionally. Add the sherry and cook for 1 minute, scraping up the brown bits. Add the minced garlic and cook for 2 more minutes. Add the wine, chicken stock, 1 tablespoon salt, and 1 teaspoon pepper and bring to a simmer. Add the chicken (large pieces first), cover, and place in the middle of the oven for 30 to 35 minutes, until the chicken is cooked through (about 165 degrees on an instant-read thermometer).

Remove the chicken to a bowl and discard the thyme. With a fork, mash together the butter and ¼ cup flour and add it to the sauce. Simmer, stirring constantly, over medium heat for 5 minutes, until slightly thickened. Season to taste (it should be highly seasoned), put the chicken back in the sauce, and serve hot.


Have you tried this chicken and wild mushrooms recipe yet? Not sure I would make it again for the effort. 

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