Braised Chicken with Mushrooms

Here’s a  recipe for Braised Chicken with Mushrooms — a comforting, savory dish where chicken is slowly cooked with mushrooms and aromatic ingredients until tender and flavorful.

Braised Chicken with Mushrooms Recipe

Ingredients:

• Chicken:

  • 4 bone-in, skin-on chicken thighs (can use drumsticks or a whole chicken cut into pieces)

• Mushrooms:

  • 8 oz (225 g) mushrooms, sliced (button, cremini, or a mix)

• Vegetables & aromatics:

  • 1 medium onion, finely chopped

  • 3 garlic cloves, minced

  • 2 carrots, peeled and sliced (optional)

  • 2 celery stalks, sliced (optional)

• Liquids & flavor:

  • 1 cup chicken broth (or stock)

  • 1/2 cup dry white wine (optional; you can replace with extra broth)

  • 1 tbsp tomato paste (optional, for richness)

• Herbs & seasoning:

  • 1 tsp dried thyme (or 2 sprigs fresh thyme)

  • 1 bay leaf

  • Salt and freshly ground black pepper, to taste

• Other:

  • 2 tbsp olive oil or vegetable oil

  • 2 tbsp unsalted butter

  • Fresh parsley, chopped (for garnish)

Instructions:

1. Prep the chicken:

   • Pat the chicken pieces dry with paper towels and season them generously with salt and pepper on all sides.

2. Brown the chicken:

   • Heat 1 tbsp olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat.

   • Add the chicken pieces skin-side down and cook until golden brown and crisp, about 5-7 minutes per side. Don’t overcrowd the pan; do this in batches if needed.

   • Remove the chicken and set aside.

3. Cook the vegetables:

   • In the same pan, add 1 tbsp olive oil (or butter).

   • Add chopped onions, carrots, and celery (if using), and cook until softened, about 5 minutes.

   • Add minced garlic and cook for another minute, stirring so garlic doesn’t burn.

4. Add mushrooms:

   • Add sliced mushrooms and cook until they release their moisture and start to brown, about 5-7 minutes.

5. Deglaze the pan:

   • Stir in tomato paste if using and cook for 1 minute.

   • Pour in the white wine and let it simmer for 2-3 minutes, scraping up any browned bits from the bottom of the pan.

6. Add broth and herbs:

   • Add chicken broth, thyme, and bay leaf.

   • Stir to combine and bring to a simmer.

7. Return chicken to the pan:

   • Nestle the browned chicken pieces back into the mushroom mixture, skin-side up.

   • Spoon some sauce over the chicken.

8. Braise the chicken:

   • Reduce the heat to low, cover, and let cook gently for 30-40 minutes, or until the chicken is cooked through and tender. You can also transfer the covered pan to a 325°F (160°C) oven to braise.

9. Finish and serve:

   • Remove the bay leaf and thyme sprigs if using fresh.

   • Taste and adjust seasoning with salt and pepper.

   • Stir in butter for a glossy finish.

   • Garnish with fresh parsley.

   • Serve hot with mashed potatoes, rice, or crusty bread.