Delicious Chicken with Chestnuts and Shiitake, Portobello, Shimeji, and Whole White Mushrooms
This chicken with chestnuts and mushrooms recipe became one of my favorite quick dinner ideas! To make this recipe I use filleted chicken thighs, which I cut into pieces and braise with mushrooms and chestnuts. What is so great about this recipe is that you can use any kind of mushrooms you like the most and even mix your favorites. This is actually what gives this simple recipe an insanely rich taste.
You probably know the golden rule of cooking a chicken: Don’t overcook it. But thighs and drumsticks are exceptions. Using filleted chicken thighs keeps this meal juicy, even when you eat it the next day. This is because chicken thighs and drumsticks actually become more tender the longer you cook them, unlike chicken breasts that dries very fast when overcooked.
This is what makes this recipe by far the best braised chicken recipe I have ever used.
What Will You Need to Prepare This Juicy Braised Chicken?
It’s really easy to make this braised chicken recipe! In this recipe, the chicken thighs, chestnuts, and mushrooms are braised in a luxurious bath of garlic, onion, and soy sauce, before being gussied up with chopped parsley and coriander. And that is it, dinner is served! This is a super simple recipe, but the end result is really something special.
Here is what you’ll need:
2.2 pounds filleted chicken thighs, cut into pieces
10.4 oz roasted and peeled chestnuts (2x packs of Gefen Organic Whole Roasted and Peeled Chestnuts or another brand)
8 oz fresh whole white mushrooms, sliced lengthwise
3 oz fresh Baby Portabella Mushrooms or fresh whole brown mushrooms, sliced lengthwise
3 oz fresh shiitake mushrooms, sliced lengthwise
3 oz fresh shimeji mushrooms, sliced lengthwise
2 large onions, sliced
4 cloves garlic, minced
5 tablespoons extra virgin olive oil
3 tablespoons soy sauce
2 tablespoons freshly chopped parsley
2 tablespoons freshly chopped coriander
1 teaspoon salt
1/3 teaspoon grounded black pepper
2 tablespoons sweet red paprika
1 cup water
How to Make This Tasty Braised Chicken with Chestnuts and Mushrooms?
Before we start if you are not sure what is braising? Braising meat simply means to fry until crisp and then slow cook in liquid.
Follow these steps to make this simple recipe:
- Preheat olive oil in a large skillet.
- Add onions, garlic, paprika, and saute until they start to turn transparent.
- Add the chicken thighs and sear together for 5-7 minutes.
- Add mushrooms and stir gently.
- Add remaining ingredients: chestnuts, salt and water, stir and cover with lid.
- Cook on low for 1 hour, until chicken is cooked through and tender.
- Add chopped parsley and coriander and stir gently.
It’s best served with rice, but perfect also with mashed potatoes or pasta!
Bon Appetit!
What if There Is Too Much Braising Liquid?
First, you need to make sure you add only enough liquid to come halfway up the meat, no more. If there is still too much braising liquid, don’t worry, all you need to do is to remove the lid and cook it over low heat for a few minutes until the sauce is reduced.
How To Store Braised Chicken Thighs with Chestnuts and Mushrooms?
The best way to store this braised chicken is in an airtight container in the refrigerator for up to 5 days. Reheat in a skillet over low-medium heat until hot or in the microwave for 1-2 minutes.
I love using these simple Pyrex containers to store food in the fridge. They are oven safe and look good even when you serve food in them.
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Chocolate Balloon Bowls With Pistachio Mousse Recipe
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Oven-Baked Chicken Breast with Mozzarella and Cherry Tomatoes
Braised Chicken with Chestnuts and Mushrooms
Ingredients
- 2.2 pounds filleted chicken thighs, cut into pieces
- 10.4 oz roasted and peeled chestnuts (2x packs of Gefen Organic Whole Roasted and Peeled Chestnuts)
- 8 oz fresh whole white mushrooms, sliced lengthwise
- 3 oz fresh baby portabella mushrooms or fresh whole brown mushrooms, sliced lengthwise
- 3 oz fresh shiitake mushrooms, sliced lengthwise
- 3 oz fresh shimeji mushrooms, sliced lengthwise
- 2 large onions, sliced
- 4 cloves garlic, minced
- 5 tablespoons extra virgin olive oil
- 3 tablespoons soy sauce
- 2 tablespoons freshly chopped parsley
- 2 tablespoons freshly chopped coriander
- 1 teaspoon salt
- 1/3 teaspoon grounded black pepper
- 2 tablespoons sweet red paprika
- 1 cup water
Instructions
- Preheat olive oil in a large skillet.
- Add onions, garlic, paprika, and saute until they start to turn transparent.
- Add the chicken thighs and sear together for 5-7 minutes.
- Add mushrooms and stir gently.
- Add remaining ingredients: chestnuts, salt and water, stir and cover with lid.
- Cook on low for 1 hour, until chicken is cooked through and tender.
- Add chopped parsley and coriander and stir gently.
- Serve with rice, mashed potatoes, or pasta!
Notes
What if There Is Too Much Braising Liquid?
First, you need to make sure you add only enough liquid to come halfway up the meat, no more. If there is still too much braising liquid, don't worry, all you need to do is to remove the lid and cook it over low heat for a few minutes until the sauce is reduced.
