Ina Garten's Chicken with Wild Mushrooms | Barefoot Contessa

Ina combines wild mushrooms, wine and garlic for a savory roasted chicken! Subscribe to #discoveryplus to stream more of #BarefootContessa: http://discoverypl.us/2NeKVgd. Get the recipe ▶ https://foodtv.com/3uPAmSO Subscribe to Food Network ▶ http://foodtv.com/YouTube Ina throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Chicken with Wild Mushrooms RECIPE COURTESY OF INA GARTEN Level: Easy Total: 1 hr 50 min Prep: 30 min Cook: 1 hr 20 min Yield: 6 servings Ingredients Two 3 1/2- to 4-pound chickens, cut in eighths Kosher salt and freshly ground black pepper All-purpose flour 1/2 cup good olive oil 8 whole garlic cloves 1 1/2 pounds assorted wild mushrooms, such as porcini and cremini, stems removed and (1 1/2-inch) diced 8 sprigs fresh thyme, tied with kitchen string 1/4 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 Directions 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 1/4 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. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ▶ WEBSITE: https://www.foodnetwork.com ▶ FULL EPISODES: https://watch.foodnetwork.com ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TWITTER: https://twitter.com/FoodNetwork #InaGarten #BarefootContessa #FoodNetwork #ChickenWithWildMushrooms Ina Garten's Chicken with Wild Mushrooms ​| Barefoot Contessa | Food Network https://www.youtube.com/watch?v=SLTxHrbIb18