Stewed chicken with mushrooms is a complete dish, a simple recipe that with a few steps allows you to cook both a main course and a side dish. Perfect for everyday dinners but also for Sunday lunch. Easy, economical, and delicious. For my stewed chicken with mushrooms, I chose chicken thighs, but you can use your preferred cut, including chicken breast, which is always in the fridge.
Not to be missed
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 3 chicken thighs
- 12.3 oz champignon mushrooms
- 1/2 cup white wine
- 1/2 onion
- 1 clove garlic
- 1 tsp homemade vegetable bouillon (optional)
- 1 sprig rosemary
- 2 tbsps extra virgin olive oil
- to taste salt
Tools
- 1 Cutting Board
- 1 Kitchen Knife
- 1 Low-edged Casserole
Steps
Peel the onion and slice it thinly. In a saucepan, brown garlic and onion with the oil, then add the chicken and brown it over medium heat on both sides. Adjust with salt, add rosemary, and deglaze with white wine. Cover and let it cook over low heat until the wine has evaporated. Then add the teaspoon of homemade vegetable bouillon and a ladle of hot water and continue cooking. Meanwhile, clean the mushrooms and slice them. Add them to the chicken and complete the cooking until the chicken is tender. Serve the chicken with its mushroom side dish hot.
Notes
Recipe source: Easy with Taste May 2024.
