Oyster mushrooms with chicken and garlic

Name: Oyster mushrooms with chicken and garlic - Augustina E.
Ingredients: 500 g oyster mushrooms; 500 g chicken breast; 500 g boneless chicken thighs; 3 onions; 2 heads of garlic; 150 ml oil; 1 teaspoon salt; 1 pinch of pepper; 2 bay leaves; 1; 2 tablespoons water; 100 ml sparkling wine; 1/2 bunch of parsley

Meat - Oyster mushrooms with chicken and garlic by Augustina E. - Recipia

Oyster mushrooms with chicken and garlic are perfect for a family meal, especially when served with polenta. The mushrooms are cooked in the same pan with onions, then combined with chicken, wine, and garlic. The recipe uses both chicken breast and boneless thighs, and the meat is first sautéed and lightly browned before being added to the mushrooms. QUICK INFO Estimated total time: about 35-45 minutes, depending on how quickly the meat cooks Preparation time: not specified separately in the original recipe Cooking time: about 25-30 minutes, excluding the time for preparing the ingredients Servings: approximately 6-8 servings Difficulty: easy Recipe type: main dish, chicken and mushroom dish Ingredients 500 g oyster mushrooms 500 g chicken breast 500 g boneless chicken thighs 3 onions 2 heads of garlic 150 ml oil 1 teaspoon salt 1 pinch of pepper 2 bay leaves 1-2 tablespoons of water 100 ml sparkling wine 1/2 bunch of parsley Instructions 1. Rinse the oyster mushrooms under running water and let them drain in a colander. Once drained, cut them into suitable pieces. There's no need to chop them too finely, as they will shrink during cooking. 2. Wash the chicken meat, then cut both the breast and the boneless thighs into small cubes. Season with salt and pepper. 3. Heat the oil in a large pot and add the chicken pieces. Cook over medium heat until well cooked through. The meat can be more sautéed than fried: occasionally add a little water, using a total of 1-2 tablespoons, if you notice it starts to stick or needs liquid. 4. When the chicken is sufficiently cooked, remove it to another pot and keep the oil in the pan. There's no need to clean the pot between steps. 5. Peel the onions and slice them into thin rings. Add them to the remaining oil and let them sauté, stirring occasionally to prevent sticking. 6. When the onions become translucent, add the chopped oyster mushrooms. Stir them and turn them over for 6-8 minutes until they are cooked and lightly browned. 7. Return the chicken to the pot, over the onions and mushrooms. Add the sparkling wine and bay leaves, then adjust the taste with salt and pepper. 8. Cover the pot and let the dish cook over medium heat for 10 minutes. During this time, the chicken, mushrooms, and onions will cook together, and the wine will combine with the liquid formed in the pot. 9. Meanwhile, peel and crush the garlic. Add it to the meat and mushrooms after the 10 minutes of cooking. Let the pot cook for another 5 minutes, still covered. 10. Turn off the heat and sprinkle with chopped parsley. The dish can be served immediately with polenta. Why I make this recipe often It's a hearty dish made in one pot after the chicken is cooked separately, and the combination of mushrooms, onions, and garlic doesn't require many spices. The boneless thighs keep the dish tender, while the chicken breast adds enough meat without altering the simple flavor of the recipe. I especially prefer it with polenta, as it complements the sauce formed during cooking. If I'm short on time to prepare a side dish, the meal can also be served plain, directly from the pot. Tips Let the mushrooms drain well after rinsing. If they remain very wet, they will release more liquid in the first few minutes and will cook more slowly. Use a sufficiently large pot so that the mushrooms are not crowded. Stir them during the 6-8 minutes of cooking to brown them evenly. The chicken should be sufficiently cooked before removing it from the pot. The time may vary depending on the size of the cubes and the ratio of breast to thighs. Garlic should be added towards the end, not at the beginning. This way, it retains its flavor and doesn't risk burning in the oil. The recipe uses two heads of garlic, which gives a pronounced flavor. If you prefer a milder taste, you can reduce the amount without changing the rest of the steps. Substitutions You can use only chicken breast or only boneless thighs, keeping the total amount of meat at 1 kg. Thighs will yield a more tender dish, while the breast cooks faster and has a leaner texture. Sparkling wine can be replaced with white wine if that's what you have on hand. The original recipe uses sparkling wine, added along with the meat and bay leaves. Variations For a slightly more aromatic flavor, you can add thyme, oregano, or paprika. These are not necessary for the simple version of the recipe but can be used if you want to slightly change the flavor profile. You can add a little sour cream at the same time as the garlic, after the dish has already simmered for 10 minutes with wine and bay leaves. The sour cream will make the sauce creamier, but the original version remains without sour cream. Serving ideas Serve the oyster mushrooms with chicken and garlic alongside polenta. This is the best pairing for the sauce and oil in the pot. Add the parsley after turning off the heat, just before serving. For a simple presentation, sprinkle it directly over the dish without cooking it. Frequently Asked Questions Can I use only oyster mushrooms? Yes. The recipe is designed for oyster mushrooms, which are cut into pieces and cooked in the pan after the sautéed onions. There's no need to combine them with other types of mushrooms. Why is water added while cooking the chicken? Water helps the meat to steam and prevents the oil from overheating without liquid, especially if the chicken is not yet cooked through. Only a little is added, totaling 1-2 tablespoons, as needed. When is the garlic added? Garlic is added after the 10 minutes during which the meat, mushrooms, wine, and bay leaves have simmered together. After adding, the dish is left to cook for another 5 minutes. Can I skip the wine? Wine is part of the original recipe and is added along with the chicken and bay leaves. If you choose not to use it, the dish will have a different flavor and will require adjusting the liquid, which is not specified in the original steps. What can I serve the dish with if I don't want polenta? It can be served plain, without a side dish. However, polenta is the recommended option in the recipe and pairs well with the sauce formed during cooking. Nutritional values The values below are estimates and are calculated for approximately 6 servings, assuming that a large portion of the oil remains in the dish. Calories: approximately 550-650 kcal per serving Protein: approximately 35-45 g Fat: approximately 30-40 g Carbohydrates: approximately 10-18 g Fiber: approximately 2-4 g The exact amount may vary depending on the ratio of breast to thighs, how much oil remains in the pot, and how large the portions are. Polenta is not included in these values. Storage and reheating After cooling, store the dish in a covered container in the refrigerator. It is recommended to consume it within 2-3 days. Reheat only the amount you need in a pot or pan over low to medium heat. If the dish seems too dry, it can be reheated with a little water, stirring gently. Polenta should be stored separately and reheated separately from the chicken and mushroom dish.

Oyster mushrooms with chicken and garlic

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