Tuesday, November 15, 2016

Stewed Chicken with Mushroom

My selected cookbook for November's Cookbook Countdown #11 is Seoul Food Korean Cookbook by Naomi Imatome-Yun. The next recipe I've made is Stewed Chicken with Mushroom.

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

  1. Preheat the oven to 350F.
  2. Heat 1 tablespoon of oil over medium heat in an ovenproof skillet. Add the onions and cook, stirring frequently, until softened, about 5 minutes.
  3. Add the garlic and cook for another 2 minutes.
  4. Add the mushrooms and cook until softened, another 2 to 3 minutes.
  5. Move the vegetables to the side of the skillet and brown the chicken, about 2 to 3 minutes per side.
  6. In a small bowl, whisk together the chicken broth, soy sauce, mirin, ginger, salt, and pepper until well combined.
  7. Pour the seasoning mixture over the chicken in the skillet, stirring the ingredients to combine thoroughly.
  8. 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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I'm linking this post with Cookbook Countdown #11 hosted by 



Grab a  cookbook and join us!



Cookbook Countdown is a monthly cooking/baking event, which I'm co-hosting with Emily's Cooking (Makan2) Foray.  Everyone is welcome to join us. How does it work? To summarize, you may select a cookbook from your own cookbook collection, to cook or bake from each month. That selected book shall be your cookbook of the month. You may cook any recipes and as many recipes as you want from your selected book of the month. This is a fabulous way of using your cookbooks at least once! For more information on how to join Cookbook Countdown, please click here. 


6 comments:

  1. Lots of great flavors here, Joyce! It sounds delicious esp because I love mushrooms!

    ReplyDelete
  2. This looks good, Joyce! Interesting that it is finished in the oven, like angmoh food :)

    ReplyDelete
  3. Homey and delicious...nice to go with some steamed rice for a satisfying and delicious weekday lunch.

    ReplyDelete

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