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Braised Chicken with Chestnuts and Mushrooms
Print Recipe

Braised Chicken with Chestnuts and Mushrooms

Quick and easy recipe for dinner!
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Main Course
Cuisine: French
Keyword: Braised chicken, chicken with chestnuts, chicken with mushrooms
Servings: 4

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.