Chicken with Mushrooms, prepared in a stew, is a truly tasty main dish. Easy to make, cooking it this way brings both the meat and side dish to the table.
All the aroma of mushrooms for a recipe that’s easy to make and ready in an hour.
It’s also ideal for those less experienced with cooking and when time is short.
Chicken with mushrooms is easy and quick to make, and to get the best result, the chicken you use should preferably be free-range.
You can then decide whether to use a whole chicken cut into pieces or go for the parts that are usually most coveted when served: thighs and drumsticks.
The success of this recipe is due to an essential initial sauté of aromatic herbs, with the addition of some cherry tomatoes, for a touch of color and slow cooking to tenderize the meat.
The best time to savor this dish is when mushrooms of all kinds are available at the market! A great opportunity to create the most pleasing combinations… champignons, chanterelles, porcini, and many varieties for many enticing mixes with which to create a special dish without giving up practicality!
If it’s off-season, you can use only champignons; a recipe for the whole year…
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
Chicken with Mushrooms
- 1 chicken (whole)
- carrot
- 1 shallot
- Half stalk celery
- Half cup dry white wine
- 12 cherry tomatoes
- 500 g mushrooms (mixed mushrooms as desired)
- rosemary
- sage
- to taste extra virgin olive oil
- salt
- pepper
- garlic
- chili pepper
- to taste vegetable broth
Tools
- Casserole
Steps
Chicken with Mushrooms
Cut the chicken into pieces, removing the innards but leaving the skin (a task you can also request from the butcher).
Wash the celery and carrot under running water, peel the shallot and finely chop all the vegetables.
Pour the extra virgin olive oil into a large pan or casserole.
Add the minced vegetables.
Meanwhile, prepare the herb mix: chop garlic, sage, and rosemary, and add a pinch of chili pepper.
Put the mix in the pot with the sauté and add the whole bay leaves.
Now place the chicken parts in the pot so they do not overlap each other.Let them brown for 15 minutes, turning them from time to time.
Deglaze with the wine and let the alcohol evaporate without a lid.
Add the chopped tomatoes.
Now you can put the lid on the pan and continue cooking.
It takes about 45/50 minutes over moderate heat.
If necessary, you can add a ladle of hot water or vegetable broth.Meanwhile, clean the mushrooms by removing the earthy part of the stalk with the roots, pass a damp cloth over them and slice.
Remove the lid from the pan and let it cook for another 10 minutes, adjusting the heat so that the cooking remains almost dry in the end.
Finally, add the mushrooms, cover, and let your chicken with mushrooms flavor over medium-low heat for 5 minutes.
Serve the chicken with mushrooms hot with plenty of cooking sauce.
Enjoy your meal.
Advice
If there are leftovers of chicken with mushrooms, it can be stored for one day in the refrigerator. It can be enjoyed reheated alongside a soft side dish like mashed potatoes or polenta.
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