As a food blogger for Food And Meal, I wanted to share a comforting chicken stew recipe that I recently tried and loved. This “Stewed Chicken with Mushrooms” dish truly warmed my soul on a cold winter’s night.
I’m usually skeptical of mushroom dishes, but I decided to give this one a try after reading about the potential health benefits of chicken of the woods mushrooms. Apparently they are low in calories and fat, while providing antioxidants and immune-boosting compounds. Who can argue with that? And when paired with the vitamin B6 in chicken, which is good for heart health, I figured this recipe was worth a shot.
Stewed Chicken With Mushrooms Korean Recipe
STEWED CHICKEN WITH MUSHROOMS
Equipment
Ingredients
- 2 tablespoons vegetable or olive oil
- 1 medium sweet onion, sliced
- 2 garlic cloves, minced
- 1/2 pound shiitake mushrooms, stems removed and cut into thin slices
- 6 bone-in chicken thighs, skinned
- 1/3 cup low-sodium chicken broth
- 3 tablespoons soy sauce
- 3 tablespoons mirin
- 2 teaspoons chopped fresh peeled ginger (or 1⁄4 teaspoon ground ginger)
- Pinch of salt
- Pinch of freshly ground black pepper
Instructions
- Preheat the oven to 350°F.
- Heat 1 tablespoon of oil over medium heat in an ovenproof skillet. Add the onions and cook, stirring frequently, until softened, about 5 minutes.
- Add the garlic and cook for another 2 minutes.
- Add the mushrooms and cook until softened, another 2 to 3 minutes.
- Move the vegetables to the side of the skillet and brown the chicken, about 2 to 3 minutes per side.
- In a small bowl, whisk together the chicken broth, soy sauce, mirin, ginger, salt, and pepper until well combined.
- Pour the seasoning mixture over the chicken in the skillet, stirring the ingredients to combine thoroughly.
- Bake, covered, stirring a few times, until the chicken is tender and the juices run clear when pierced with a sharp knife, about 30 minutes.
Video
Notes
- Chef's Tip: Always opt for fresh shiitake mushrooms for this stew. They add a depth of flavor that's unparalleled. Enjoyed the recipe? Don't forget to share your masterpiece on social media and subscribe for more delicious adventures!
- Note: For a slightly smoky flavor, try searing the chicken before stewing. It adds an extra layer of depth to the dish. Love what you cooked? Share your culinary creation with the hashtag #KoreanStewMagic and subscribe for more!
- Culinary Insight: The real secret lies in slow cooking. Allow the stew to simmer, and let the flavors meld beautifully. If this recipe touched your heart (and taste buds), share the love with friends and make sure to subscribe for more heartwarming recipes!
Nutrition
© Food And Meal
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.
Pressure Cooker Stewed Chicken With Mushrooms Korean Recipe
To prepare the dish, begin by gathering and preparing all ingredients as per the original recipe, including marinating the chicken and slicing mushrooms. Sear the chicken in a pressure cooker with oil until golden brown on each side to lock in juices. Remove chicken and sauté garlic, ginger, and aromatics in the same pot. Return chicken, add mushrooms, sauces, spices, and broth. Pressure cook on high for 25-30 minutes. Allow natural release for 15 minutes, then manually release pressure. Adjust consistency using sauté setting if needed. Check seasoning. Serve in bowls, garnish as desired, and enjoy!
Cooking Tips for Stewed Chicken with Mushrooms Korean Recipe
When I first tried this recipe, I’ll admit – I was skeptical about how plain chicken breasts and mushrooms would come together into a flavorful stew. But with the right techniques and a few small tweaks, it transformed into a rich, mouthwatering meal with tender meat and vegetables in every bite.
One of my key learnings is to really take time to brown the chicken. Let those pieces get nice and crispy in the pan before adding in the other ingredients. It builds a deeper, more complex flavor that permeates the entire dish. I also like to use a hearty dash of paprika and thyme to give it some warmth.
Additionally, resist the urge to overcrowd the pan. Be patient and work in batches if needed so the chicken gets that nice sear. Once I have the chicken browned, I’ll set it aside and get to work on the aromatics and mushrooms to let them release their flavors too.
Finally, let it all simmer together for as long as possible. At least 20-30 minutes for the sauce to thicken up and the flavors to mingle. I like to throw in some baby potatoes halfway through for a bit of hearty contrast in texture too.
The end result is a stew that makes my whole kitchen smell incredible! It’s rich, savory, and so satisfying. Serving it with a sprinkle of parsley adds a nice pop of color and freshness too.
Serving Suggestions
For a fresh, tangy contrast, I like to serve it alongside a bright kale Caesar salad. The crisp greens and zesty dressing cut through the richness of the stew beautifully. Grilled sea bream or salmon provencal also make excellent lighter protein options alongside the chicken and mushrooms.
If you want to lean into savory, comforting flavors, the stew pairs wonderfully with creamier dishes like fettuccine alfredo or pecan buttercrunch for dessert. I also enjoy serving it with fluffy Japanese pancakes or a slice of chocolate babka to satisfy my sweet tooth.
For a more global flair, try topping the chicken stew with a fried egg or serving it with Korean curry rice. The runny yolk and warming spice amplify the lushness of the sauce. Or go in a Latin direction with a side of bacon enchiladas or baked empanadas for a hearty meal.
FAQs for Stewed Chicken with Mushrooms Korean Recipe
- What type of mushrooms work best for this recipe?While shiitake mushrooms are traditionally used, you can also try oyster or cremini mushrooms for a slightly different flavor and texture.
- Can I make this stew ahead of time?Absolutely! This stew only gets better with time. You can refrigerate it for up to 3 days. Just make sure to reheat it thoroughly before serving.
- I’m not a fan of spicy food. Can I omit the chili?Of course! While chili adds a traditional kick to the dish, you can leave it out or adjust the amount to suit your preference.
- What’s the best part of the chicken to use?Chicken thighs or drumsticks are often preferred because they become tender and flavorful after stewing. However, you can use breast pieces if you prefer leaner meat.
- Can I add other vegetables to the stew?Certainly! Vegetables like bell peppers, zucchinis, and carrots can be great additions. Just adjust the cooking time to ensure everything is cooked to perfection.
Conclusion
As I bring this blog post to a close, I hope sharing my cozy “Stewed Chicken with Mushrooms” recipe and tips has inspired you to give this hearty, comforting dish a try for yourself. As part of the Food And Meal team, it brings me so much joy to share recipes and stories from my kitchen that provide warmth on chilly nights.
The beauty of this simple chicken stew is that it comes together with minimal effort, using pantry staples you likely already have on hand. Yet through layering flavors and textures during cooking, it transforms into a rich, crave-worthy meal that feels like a big bear hug.
Be sure to visit the Food And Meal website for the full recipe details, as well as more of my favorite cozy meals, desserts, and serving suggestions. Our team loves empowering home cooks to craft elevated, crowd-pleasing dishes without sacrificing convenience or breaking the bank.
Hi! I'm Nazia of ‘Nazia Cooks’, a self-taught baker and cook residing in Chennai. Rooted in the rich South Indian culinary landscape, my palate has expanded to embrace global flavors. I revel in crafting fusion dishes, melding traditions to birth unique tastes.