Chicken with oyster mushrooms


If you are lucky enough to have access to an oyster mushroom-producing stump, you are indeed lucky. They are available in some stores, and in a pinch the standard button mushrooms can be used (with inferior results). I prefer using chicken thighs; the drumstick is tasty but has too many tendons for easy eating, and the breast has less flavor and can be dry. I like to serve this over pasta.

Oyster mushrooms (see below)
6 to 8 skin-on, bone-in chicken thighs, trimmed of excess fat
1 medium onion, peeled and sliced into half-rings
4 cloves garlic, peeled and sliced
big pinch dried sage
1/4c olive oil plus an additional, optional 1/4c
1/2c dry white wine or dry vermouth (or use water)

Trim and clean the mushrooms, then cut into strips about 2 inches long and 1/2 inch wide (no need to be fussy). When cleaning, do not be afraid to rinse; the cooking will get rid of any extra water that clings to the mushrooms. You want 2-3 cups of mushrooms, it’s not critical (but more is better!).

Heat 1/4c olive oil in a skillet (preferably nonstick) that is large enough to hold the chicken comfortably in 1 layer. Over medium-high heat, sauté the mushrooms, stirring. In almost all cases, the mushrooms will release their liquid – this is OK, just keep cooking until the liquid has evaporated. Add the onions and a big pinch of salt, lower heat to medium, and continue cooking, with occasional stirring, until the onions and mushrooms have just started to brown. Remove from pan and set aside.

Pat the thighs dry with paper towels and place skin side down in the pan. Cook undisturbed over medium heat for 10 minutes. Start checking at this time – the skin will develop a lovely browning. Turn the thighs over, season with S & P and sprinkle the sage over. Return the mushroom mixture to the pan, distributing evenly, and add the wine along with 1/2c water. Bring to a simmer, cover, and cook for about 45 minutes. Check now and then and add a bit of water if needed. The goal is to have about a cup of sauce at the end of cooking. When done, remove from heat and if desired drizzle the remaining 1/4c olive oil over, then serve.

Explore posts in the same categories: Mushrooms, Pasta, Poultry

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