This rustic one-pot meal of Shiitake Braised Chicken with Mushrooms was adapted from Naomi Pomeroy’s book Taste & Technique. I adapted the “taste” in this recipe, but the “technique” is all hers. You’ll love the “contrast of crisp skin against tender braised meat and soft vegetables”.
Braised Chicken with MushroomsPrint This Recipe Total time Yield 4–6Source Adapted from Naomi Pomeroy, Taste & TechniquePublished
If you can’t find shiitake powder you may simply give dried shiitake mushrooms a good long whirl in a food processor until ground into a fine powder (or other dried mushroom).
- 9 tablespoon extra-virgin olive oil (divided)
- 3 cup thinly sliced fresh shiitake mushroom (caps only)
- 3 cup roughly chopped onion (1 ½‑inch pieces)
- 1 ½ cup sliced, peeled carrot (cut on the bias in 3‑inch pieces)
- 1 ½ cup roughly chopped celery (cut on the bias in 2‑inch pieces)
- 10 clove peeled garlic
- 1 ounce dried shiitake mushrooms (see note)
- 3 sprigs fresh thyme
- 2 fresh bay leaves (or 4 dried)
- 6–8 bone-in, skin on chicken thighs (dependng on size)
- 2–3 tablespoon kosher salt (or to taste)
- 2 teaspoon freshly cracked black pepper (divided)
- 4 cup chicken stock
- 1 cup dry white wine
In a large Dutch oven, heat 3 tablespoons of the oil over medium-high heat. Add the sliced shiitake, onions, carrots, and celery and sauté for 6 to 7 minutes, stirring often, until the vegetables get some color. Add the garlic, shiitake powder, thyme, and bay leaves and mix to combine. Turn off the heat but leave the Dutch oven on the burner.
Preheat the oven to 375°F. Season each chicken thigh with ½ to 3/4 teaspoon salt (depending on its size; a large thigh will weigh about 10 ounces and a small one about 6 ounces) and 1⁄4 teaspoon pepper.
Heat a black steel pan over high heat until very hot. Add 3 tablespoons of the oil and heat until the surface is rippling but not smoking. Working in batches to avoid crowding the pan, add half of the chicken thighs, skin side down, and lower the heat slightly, to medium-high. Weight down the thighs with a heavy plate to create an even sear across the entire surface and cook for 5 to 6 minutes, until evenly golden but not too dark in any spots. Check after the first 1 to 2 minutes to ensure no black spots are forming and lower the heat as needed. Place the thighs, skin side up, in a single layer in the Dutch oven and repeat with the remaining oil and chicken thighs, rinsing the pan and wiping it completely dry between batches.
In a saucepan over medium heat, bring the stock and wine to a simmer. Pour the stock mixture into the Dutch oven; the edges of the chicken should be submerged but the skin should be exposed. It’s important not to cover the chicken skin completely or it won’t get crisp.
Cover the Dutch oven with a tight-fitting lid (or with aluminum foil if using a roasting pan), place in the oven, and cook for 1 ¼ hours, or until the chicken is completely tender. Turn up the oven temperature to 400°F, remove the cover, and continue to cook until the chicken skin is crisp, about 15 minutes.
Remove the pot from the oven, discard the thyme sprigs as best you can, and serve directly from the pot or arrange attractively on a serving platter.