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
Makes enough for: 2 people
Ingredients
- 15 mls olive oil
- 2 chicken thighs
- 2 chicken drumsticks
- 10 sun dried tomatoes, sliced
- 200 g shiitake mushrooms, sliced
- 250 mls white wine
- 250 mls frozen peas
Method
- 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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Ingredients for my Chicken With Shitake Mushrooms, Sundried Tomatoes And Peas
- Olive Oil – I only purchase extra virgin cold pressed oil and use this for all my recipes. I don’t buy the most expensive there is but I try to buy in bulk, in a tin to save money, and preserve the oil. If it smells rancid you need to throw it out. This could be due to exposure to sunlight.
- Chicken – I buy fresh, free range chicken that has not been fed anti biotics or fish meal. Neither has it had any brine injected in it and never previously frozen.
- Sun dried tomatoes – I always have a packet of these in my pantry. The oil is great to use for salad dressings so don’t throw it out. Use sparingly as the flavour of the sun dried tomatoes can overwhelm a dish.
- Mushrooms – I tend to buy portabellini mushrooms out of choice as I like the nutty flavour. Make sure your mushrooms are not slimy when you buy them or cook with them. And for the very young or elderly ensure they are completely cooked before serving.
- Wine – only cook with wine you will drink! I prefer to use a dry white wine or a rich bodied red wine in my recipes.
- Peas – this is one ingredient that I always buy frozen and always have in my freezer. They are easy to turn into a tasty side dish by scooping a handful into a bowl, zapping in the microwave and adding butter, salt and dried mint for flavour.
A very comforting dish Tandy, nice.
thanks, I need a lot of them at the moment!
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
hope to see you when you are here – I need an afternoon of good food, good wine, and great company!
Shitakes add such wonderful rich flavour to meals, don’t they? Delish.
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.