Wednesday, August 22, 2012

Braised Chicken w/baby portobello mushrooms and onion

My daughter has been complaining about how she's tired of eating chicken; however she was singing a new tune after I made this for dinner the other night. She said "Okay Mommy, I admit... you make the best chicken EVER!" 

So here I present to you; what my daughter calls "The best chicken EVER" It's a pretty simple dish, with yummy flavors and satisfied little tummies. My daughter likes most vegetables; however there are certain ones I just can not get her to eat... two of them being mushrooms and onions. She ate the chicken and skipped out on those two things. I will try to sneak it in one of these days, and she WILL eat it and love it =) 

Recipe for Braised Chicken w/baby portobello mushrooms & onions

4 chicken thighs (I used a whole cornish hen cut up into quarters) 
1/2 teaspoon of sea salt & fresh ground pepper
1/2 teaspoon of garlic powder
3 Tablespoon of olive oil
1 Tablespoon tomato paste
1 cup dry red wine
2 cups oraganic low sodium chicken broth
1 large yellow onion (or 2 medium onion)
1/2 pound of organic baby portobello mushrooms 

 Pat dry the chicken thighs and season with salt and pepper.
In a large pan or dutch oven, heat olive oil on medium high heat.
Brown the chicken thighs on both sides, then transfer onto a plate.
Discard some of the juices in the pan, leaving some of that brown gunk of goodness, then throw in your onions and baby portobello mushrooms and sauté until onions are translucent and mushrooms are soft, add tomato paste and cook for a minute before adding red wine to deglaze; bring to a boil until reduced by half. Add in the chicken stock and chicken thighs making sure the browned skin side is not fully submerged. Reduce the heat and cover with lid for about 40-45 mins. until chicken is cooked thoroughly  and the sauce has thickened. 

The only other thing I did differently was (because the asian in me told me to do so) use a 1/4  cup of oyster sauce and thinned it out with a 2 teaspoon of water, and brushed it on my chicken before putting it back into the pan, and then brushing it one last time just before I turned off the stove to get that glistening affect.

Tips: You can most definitely skip the red wine and just use more chicken stock. You can also choose to throw in some spices to kick it up a bit.  Chop up some cilantro and throw it on the top for a pretty presentation. Place it on a dish of pasta or brown rice. You can even had some spinach into this dish; I most certainly would have if I had it on hand. 

I hope you try this out and enjoy it. Let me know if you do decide to give this a try =)

What is one vegetable you can not bring yourself to like?

(for me it's Brussels sprouts)  




  1. Omg look so yummy, i can not eat brussels sprout!! thanks for the comment, i hope my hubby will get it for me for my bday! ;)

    1. You're welcome, and thank you! Yes, Brussels sprout is my least favorite and I can never force myself to eat it.

      I hope your husband gets it for you too! You definitely deserve one; after your shopping ban has been lifted =D

      Thanks for stopping by!

  2. Yum!! It looks so good. I actually have all those ingredients in my fridge and pantry. How convenient! I'll have to try out your recipe very soon for Hubs and I. :)

    The one vegetable I can't eat is cabbage. Blah.. unless it's cole slaw then that I can manage. But cooked cabbage is horrible for me. I used to be the same with brussel sprouts but just this past spring I tried them and made it with bacon grease and sprinkled the bacon on top. SO good. Still can't handle a whole lot but I was able to eat it. ;)

    xo - Sheila

    1. Yes, definitely give it a try! It's one of those dishes that you can throw whatever you have in one pot and make a delish meal!

      I can't stand brussels sprouts; however I do love cabbage. I make it similar to how you make your brussels sprouts, shred it and cook it in a pan with bacon fat until translucent and crunchy yummy bacon bits tossed in and eat it up! Give it a try =)

    2. Ohh I never thought of doing that with cabbage! haha... I will def give that a try next time around. Thanks! :)

  3. Replies
    1. Thank you Aney Mei. I appreciate you stopping by =)

  4. I can do brussel sprouts (don't love it, but can eat it if ya know what I mean?) but I don't like cooked carrots. I find them mushy and pretty bland. :\ RAW carrots however are

    1. haha I know what you mean. I can't do cooked carrots either; for me they seem a bit too sweet when cooked.


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