Recipe For Chicken With Shitake Mushrooms, Sundried Tomatoes And Peas

Chicken is the most versatile of meats. You can do so much with chicken -all it needs is to be treated gently in order not to ruin the meal. I love using different flavours with the same cooking method. My Le Creuset Cocotte or Tagine are used often to ensure the chicken is cooked slowly, and retains the moisture of both the meat and the sauce. Here I have made chicken with shitake mushrooms and paired the dish with sundried tomatoes for extra zing. I have added peas for colour. I try and buy the best quality chicken I can afford. Thankfully we have a local farm where we can order chicken from.

Chicken With Shitake Mushrooms, Sundried Tomatoes And Peas
Chicken With Shitake Mushrooms, Sundried Tomatoes And Peas
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Chicken with Shitake Mushrooms, Sundried Tomatoes and Peas

Ingredients

  • 15 mls olive oil
  • 2 chicken thighs
  • 2 chicken drumsticks
  • 10 sun dried tomatoes sliced
  • 200 g shitake mushrooms sliced
  • 250 mls white wine
  • 250 mls frozen peas

Instructions

  • brown the chicken pieces in the olive oil
  • remove and set aside
  • add the sun dried tomatoes to the pan
  • add the mushrooms
  • put the chicken back
  • add the white wine
  • allow to simmer for at least 40 minutes
  • add the peas and heat through before serving

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6 thoughts on “Recipe For Chicken With Shitake Mushrooms, Sundried Tomatoes And Peas

  1. Oi – what a fab dish – i love the addition of the shitakes – and slow is best for chicken i totally agree!! On my way back to Cape Town – YAY! Fab recipe and welcome back into the blogisphere angel xxx jan

    1. I love how meaty they are. The farmers market this weekend should have exotic mushrooms for sale, so more of this type of meal to follow.

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