Chicken with wild mushrooms from Barefoot Contessa Foolproof: Recipes You Can Trust (page 118) by Ina Garten

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • arosfd on May 19, 2025

    Made this last night with some major changes: Used eight boneless, skinless thighs, used about half the oil called for, didn't flour the chicken, deglazed with Marsala wine instead of sherry, and then didn't do the butter/flour bit (beurre manie) at the end (wanted to keep it dairy-free). Only needed about 15 minutes in the oven at 325. There was a lot of liquid at the end, so I just took the chicken out and put it on a cutting board while I reduced the liquid for several minutes. It was still a bit more liquid than I'd prefer, so I just added in about 1/4 cup of potato flakes at the end and it easily solved the problem and made for a deliciously thicker sauce. Would make it again, perhaps without the expensive mushrooms and would just use cremini. Wonderful flavor!

  • julesamomof2 on February 06, 2023

    I used six chicken thighs and kept the remaining ingredients at full quantities. This resulted in soggy chicken skin since the chicken was fully submerged in the liquid. I also used the full quantity of oil to brown the chicken which at 1/2 c was far too much. Between that and the flour and butter added at the end, this was by no means a healthy dish. I would revise if I were to make it again.

  • jay.moe on December 16, 2022

    Used 4 chicken thighs and halved the remaining ingredients. Substituted white wine for the dry sherry. Similar recipes that I've made didn't call for flouring the chicken before browning. This step didn't add anything to the recipe beside little burnt bits of flour in the pan. Next time I will skip this step. The dish was flavorful and well seasoned.

  • anya_sf on February 03, 2019

    I've made this twice. First time using 3 large chicken breasts (halving the other ingredients), which needed to cook for 45 minutes. Turned out very well. Surprisingly needed all the salt. Second time made a day ahead using chicken thighs only, and 2 lbs mushrooms. Used much less oil. Added flour to the mushrooms after sauteeing, in lieu of the beurre manie. Reheated the next day - turned out great.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.