This dish looks and tastes so upscale, yet the ingredients are approachable and simple. As the chicken cooks slowly in a mushroom sauce, amazing flavors develop!
We are always on the lookout for different ways to serve chicken, especially ways that are a bit more…elegant.
So when Fraidy told us about this recipe that has been in the family for years (and even printed in a family Sheva Brachos “cookbook”) we knew to listen up. She then sent us step by step photos, and we knew that this is would be a recipe our readers will appreciate.
This dish is perfect for a Friday night meal (there’s enough liquid to keep the chicken juicy) or for a nicer dinner. We also served it as an addition to a meat main.
It’s great for when you’re hosting and are unsure if the guest might prefer chicken to meat.
No matter how you go about serving this, your house will smell amazing and everyone will enjoy.
We used boneless chicken (pargiot) but you can use chicken capons (with the skin) too.
Sauté the onion and garlic until soft, then add the mushrooms.
Let them cook until golden brown.
This might take some time, but it’s hands off time so you can go do something else meanwhile.
Once the mushrooms look like this, you can add the flour
and wine and let simmer for 5 minutes.
We found that cutting the chicken into smaller pieces makes the final results prettier and easier to serve. Often, when chicken is labeled “baby chicken,” it means it has already been cut into these smaller pieces.
Add the chicken to your baking dish, season with salt, paprika, and pepper, and top with the mushrooms.
Spread to cover.
Cover your pan and bake for an hour, then uncover and bake for another 45 minutes.
Do you want to prep this ahead? There’s a few ways you can do it. You can either prepare the mushroom mixture a day or two ahead, and then pour it on top of the chicken and bake fresh. Or you can assemble the whole dish a day ahead, wrap it up well, and keep in the fridge until ready to bake fresh. We don’t, though, recommend freezing it.
Enjoy!
Mushroom Braised Chicken
Ingredients
- 5-7 boneless chicken pieces
- 2-3 tbsp oil
- 1 large onion, diced
- 3 garlic cloves, minced
- 16 ounces white button mushrooms, diced
- 8 ounces baby bella mushrooms, diced
- 2 tbsp kosher salt
- 2 tbsp flour
- ½ cup red wine
- ½ tsp salt
- ½ tsp paprika
- ¼ tsp pepper
Instructions
- Sauté onions and garlic in oil until translucent. Add mushrooms and salt and sauté til golden brown. Add wine and flour and stir, let simmer for about 5 minutes.
- Meanwhile, preheat oven to 350°F. In a rectangular oven to table dish or 9×13-inch baking pan, place the chicken. You can cut the chicken into smaller pieces for easier presentation. Season chicken with salt, paprika, and pepper.
- Cover the chicken with the mushroom mixture and spread to cover.
- Cover pan and bake for 1 hour. Uncover and bake for another 45 minutes.
Notes
Hi!
Great recipe!
Is making the mushroom sauce ahead & just freezing the sauce an option?
Hi!
Great recipe!
Is making the mushroom sauce ahead & just freezing the sauce an option?
Zippy- I’ve never tried it that way – but if you do, please let us know how it went. You can also make this recipe with canned mushrooms if you want to avoid peeling and cutting
can i use white meat chicken cutlets
Hi, is the 2 TBSP of kosher salt accurate? I did it and it’s delicious but salty.. wondering if I made a mistake
I had the same issue! Delicious but REALLY salty.
This looks delicious! Thank you! I was wondering how I can make this with thin chicken cutlets? White meat? What the cooking times would be?