This braised chicken dish starts on the stove and finishes in the oven.
Onions are sauteed in some oil until softened, about 5 minutes. Stir in the garlic and cook for another 2 minutes, then add the mushroom and cook until softened, 2-3 minutes more. Remove veggies to a plate, and brown the chicken pieces about 2 to 3 minutes each side. Add the veggies to the ovenproof saucepan and pour the seasoning mixture (whisk together chicken broth, soy sauce, mirin, ginger, salt and pepper), stir everything to combine. Cover saucepan and place in a preheated oven at 350F, bake until the chicken is cooked and tender, about 30 minutes. Serve, eat with rice.
Stewed Chicken with Mushrooms
(Seoul Food Korean Cookbook by Naomi Imatome-Yun)
2 tablespoons vegetable or olive oil
1 medium sweet onion, sliced
2 garlic cloves, minced
1/2 pound shiitake mushrooms, stems removed and cut into thin slices
6 bone-in chicken thighs, skinned
1/3 cup low-sodium chicken brith
3 tablespoons soy sauce
3 tablespoons mirin
2 teaspoons chopped fresh peeled ginger (or 1/4 teaspoon ground ginger)
pinch of salt
pinch of freshly ground black pepper
- Preheat the oven to 350F.
- Heat 1 tablespoon of oil over medium heat in an ovenproof skillet. Add the onions and cook, stirring frequently, until softened, about 5 minutes.
- Add the garlic and cook for another 2 minutes.
- Add the mushrooms and cook until softened, another 2 to 3 minutes.
- Move the vegetables to the side of the skillet and brown the chicken, about 2 to 3 minutes per side.
- In a small bowl, whisk together the chicken broth, soy sauce, mirin, ginger, salt, and pepper until well combined.
- Pour the seasoning mixture over the chicken in the skillet, stirring the ingredients to combine thoroughly.
- Bake, covered, stirring a few times, until the chicken is tender and the juices run clear when pierced with a sharp knife, about 30 minutes.
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