Giangi's Kitchen

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Mushroom chicken. A staple dish that keeps getting reinvented over and over in my kitchen.

I love chicken, but only chicken thighs. There is something about the richness of the meat. Tender and so versatile. And then, to my family’s dismay, I also love the skin.

Nicely crisp chicken skin is never been left unattended for long around me.

But I am getting away from the subject on hand: mushroom chicken.

A very sophisticated and delicious recipe which is prepared in two skillets, transferred to finish up into one. No fuss no muss as it can go from stove to your table in the skillet in which you prepared it.

If thighs are not your things, you can substitute them with chicken breasts.

Do however add more wine to it to keep the breasts moist.

Baby Bella Mushrooms

I love mushrooms and baby Bella mushrooms are so flavorful, cost-effective, and easy to work with.  Therefore, gracing my kitchen often.

Baby Bella mushrooms, also known as cremini mushrooms.  Small edible fungi with a round top and a robust savory flavor.

They are from the same variety of white-bottom mushrooms but are picked when they are more mature, which results in a deeper flavor.

By the same token they are the same variety of Italian portobello mushrooms but to a younger stage. Bella mushrooms have an earthier and meatier flavor which is excellent with wild game, stews, vegetables, and rich sauces.

Being a very tender mushroom the stems are as tender as the caps thus you can enjoy the whole mushroom when used in your recipes.

They can be enjoyed raw in a salad, or as in this recipe,  cooked. Low in calories and rich in nutrients they are the favorite in most popular diets.

If you cannot find baby Bella, they can be replaced by white mushrooms although the flavor will not be as rich.

How to select and care for your mushrooms

When buying your mushrooms first of all make sure that the cap is nice and soft with no bruising or dryness. They should feel firm, plump, and light.  Never soft or spongy.

Turn the mushroom over and check the cap and stem. There should be no visual between the cap and the stem. This is a sign that your mushroom is fresh.

When you see the flesh or membranes the mushroom has started to decompose and you should not eat them.

Store the mushrooms in the original packaging or a paper bag to be able to enjoy them for up to one week in the refrigerator.

We do not wash the mushrooms as they are sponges and will retain the water which will not help with the cooking process and they will not crisp up.

Never freeze fresh mushrooms, however, you can sautee them and store them in the freezer for up to a month.

Tools needed to prepare this recipe?

This chicken thigh recipe is very simple and just needs a few ingredients to prepare it as well as equipment.

Chicken is skin-on and bone-in. The skin prevents the chicken to burn and dry out once the cooking process has started.

You will need two skillets: one for the chicken with a well-fitting lid, and one for the mushrooms.

Cooking thongs are my favorite kitchen tool. Easier to grab food and not poke it which will facilitate all juices to remain inside your chicken and keep it tender.

TIPS

• Remove all extra fat from your chicken thighs all at the same time making sure that you do not split the skin from the thigh meat.
• Be very generous while seasoning with salt and pepper.
• Use all-purpose flour for dredging your chicken and shake off any excess.
• Use unsalted butter. You do not want to add extra salt to your dish. If you only have salted butter, then be mindful not to oversalt the chicken.
• Start cooking the chicken, which takes the longest time to cook.
• For the mushrooms, I removed the stems, but you can keep them if you so choose. Just remember to cut off the bottom part that is had contact with the soil.
• White wine is a must and the combination with the chicken is the perfect marriage.
• Do not substitute the wine with chicken broth. Not the same result and flavor.

Cook the mushrooms at high heat to get them crispy. Do not add salt until the end of cooking so they will not become soggy.

As a side dish white rice with butter and peas is a great combination as well as mashed potatoes. And of course, you never can go wrong with steamed vegetables or green salad with vinaigrette.

If you enjoy this dish, check out these flavorful recipes:

Mushrooms and Herbs Salad

Roasted Baby Beets With Salad and Feta Cheese

Pecorino Crusted Chicken with Arugula and Mixed Baby Green Salad

Equipment used to prepare this recipe

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