Mushroom and Chicken Braised Stew
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr 25 min.
Ready in
Ingredients
for
- Ingredients
- Canola oil (for frying)
- 8 Chicken thigh (bone-in and skin-on)
- kosher salt
- freshly ground Black pepper
- 4 cups white button Mushroom
- ½ medium onion (finely diced)
- 2 carrots (finely chopped)
- ½ green pepper (finely chopped)
- 2 cloves garlic cloves (minced)
- 2 fresh bay leaves
- kosher salt (to taste)
- freshly ground Black pepper (to taste)
- 1 cup dry Marsala wine
- 1 ½ cups low-sodium Chicken broth
- 4 Tbsps unsalted butter (cut into cubes)
- fresh thyme
Preparation steps
1.
Heat a thin layer of canola oil, in a large skillet or a Dutch oven with a tight-fitting lid, over medium-high heat. Pat the chicken pieces dry, and season liberally with salt and pepper. To avoid crowding the pan, brown 1/2 the chicken at a time, skin-side down, for 5 minutes, then turn the chicken and brown 3 to 4 minutes more. Remove the chicken from the pan and set aside.
2.
Add the mushrooms to the hot pan, browning the mushrooms for 10 to 15 minutes. Add the onion, carrot, pepper, garlic and bay leaves, salt, and pepper and stir 10 minutes more to soften.
3.
Add the marsala, scraping up the brown bits from the bottom of the pan, and add the chicken broth.
4.
Add the chicken back to the pot and arrange the vegetables and mushrooms on top. Cover and braise at a low simmer for 30 minutes over low heat. Garnish with thyme.
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