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Chicken in Mushroom Sauce

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Author: Olive
Chicken and shiitake mushroom in a creamy, delicious mushroom gravy
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Ingredients (click ingredient to buy it)

  • 5-6 pieces bone-in chicken parts preferrably thigh parts - lots of flavor there
  • salt and pepper
  • 1- 1/2 cups dried shiitake mushroom slices
  • 1 small can 305g condensed cream of mushroom soup
  • 1 large onion sliced
  • olive oil or any cooking oil

Instructions

  • Rinse the dried shiitake mushroom then soak in a bowl of water (about 3 cups). Set aside.
  • Heat a frying pan in medium high heat, pour a little oil. Wash and clean chicken pieces; pat dry and season generously with salt and pepper. Raise heat/fire to high and fry chicken until browned then turn to sear the other side. Transfer seared chicken into a saucepan.
  • Drain shiitake mushroom (don't throw the water) and squeeze to get the extra water out; set aside 1/2 cup of soaking liquid. Pour the rest of
  • mushroom-water
  • into the pan with seared chicken, make sure there's enough liquid to cover the chicken pieces. Cover and put the saucepan over hight heat and bring to a boil then lower heat to simmer.
  • While chicken is simmering, saute the onion (if using) and shiitake mushroom in the same pan that you used for frying the chicken pieces.
  • Cook until mushroom is soft and onion is translucent, add about 1/4 cup of reserve mushroom-water and bring to a boil while scraping the pan to get the yummy bits at the bottom then add this to the pot of simmering chicken; raise heat/fire to high and bring to a boil again then let simmer over low heat until chicken is tender.
  • Add the remaining reserved mushroom-water to dilute cream of mushroom soup and add it to the simmering chicken. Gently stir and bring to a boil again, test the seasoning, adjust if necessary then turn off heat. Serve with rice. Enjoy! :)
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