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French Waterless Braised Chicken with Mushrooms
Chicken thigh fillets, onion, and assorted mushrooms are braised in a sealed pot without adding water; the cooking liquid comes from the mushrooms themselves. Olive oil, butter, white wine, and herbs create a rich French country-style flavor.
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Ingredients
- 4 Boneless chicken thigh fillets
- Sea salt (As needed, for seasoning the chicken thigh fillets and the dish)
- Black pepper (As needed, for seasoning the chicken thigh fillets and the dish)
- 0.5 个 Onion
- 1 头 Garlic (Chopped; the text shown in the video says “several cloves”)
- 150 g Button mushrooms (Cut into large pieces)
- 100 g Shimeji mushrooms (Trim off the root ends)
- Shiitake mushrooms (Use according to preference; cut into large pieces)
- Termite mushrooms (Use according to preference; quantity not specified)
- Olive oil (Used with butter to sear the chicken thigh fillets; quantity not specified)
- Butter (Used with olive oil to sear the chicken thigh fillets; quantity not specified)
- Flour (A small amount)
- 30 ml White wine (Approximately)
- 2 片 Bay leaves
- 1 束 Thyme
- Parsley (As needed, chopped and sprinkled in at the end)
Steps
- 1
Place the boneless chicken thigh fillets on a plate. Season with sea salt and black pepper, rubbing the seasoning in evenly. Marinate for 10 minutes.
- 2
Chop half an onion and the garlic. Cut the button and shiitake mushrooms into large pieces; trim the root ends from the shimeji mushrooms.
- 3
Use an enameled pot that heats quickly and has a tight-fitting lid. Add a combination of olive oil and butter to the pot and heat.
- 4
Place the chicken thigh fillets in the pot with the skin side down and sear.
- 5
Sear both sides of the chicken thigh fillets until golden brown, then transfer them to a plate and set aside.
- 6
Do not wash the pot; retain the browned bits on the bottom. Add the chopped onion and garlic.
- 7
Add all the mushrooms and stir-fry.
- 8
Season with salt and black pepper, then sprinkle in a small amount of flour.
- 9
Stir-fry the flour until cooked.
- 10
Pour in approximately 30 ml of white wine.
- 11
Add two bay leaves and one bunch of thyme. Cover and braise for 8 minutes.
- 12
Remove the lid and return the seared chicken thigh fillets to the pot.
- 13
Cover and continue braising for 20 minutes.
- 14
Finally, remove the lid and sprinkle with chopped parsley.
Notes
The video does not provide exact quantities for the shiitake mushrooms, termite mushrooms, fats, flour, or seasonings; use the mushrooms according to preference. The cooking process specifies that no water is added.
Nutrition per serving
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