I’ve been saving this recipe for ages. Why, you ask? Well, I don’t really know. It’s one of my favorite recipes to make, it’s totally versatile, it’s a meal in a pot, it’s gluten free and healthy…do I need to go on? I was going to post this forever-ago, then I got side tracked with stuff like purim and I kinda forgot about this recipe. Then I cooked it for supper tonight (it’s simmering on my stove right now and it smells amazing and I was all oh. I never posted this recipe. And then I realized how passover friendly this recipe is, and I knew it was going to have to get featured.
Regarding passover (who gets all stressed out when I start discussing Passover? Just me?), this recipe’s versatility comes into play if you need to make this conform with your customs. For example, my family doesn’t eat mushrooms on passover. Tough, but that’s what I have to deal with. Oh, and we don’t eat garlic either. Good news. Skip the garlic. Replace the mushrooms with some zucchini. Throw in a handful of tomatoes or cherry tomatoes if you’re so inclined. Don’t use red wine vinegar? Well I am sure you use wine, right? You’ll love this recipe no matter how you change it!
Chicken in Mushroom Sauce
1 whole chicken (use whatever size you have, but alter cooking time accordingly)
oil, for browning
salt, for browning
pepper, for browning
3 large onions, diced
3 boxes (about 2-2 1/2 lb) mushrooms (use white, cremini or any combination of the two), diced
1 cup chicken or vegetable broth
1 teaspoon parsley
2 teaspoons salt
1 clove garlic, minced
1 Tablespoon red wine vinegar
Heat oil a large pot over a medium flame. Sprinkle chicken on all sides with salt and black pepper, and place in pot. Brown it on all sides, turning every few minutes to brown it all evenly. Remove chicken from the pot and set aside.
Without washing the pot (you want the drippings from the chicken to add flavor to the sauce) add the diced onions and sautee for about 5 minutes, until translucent. Add the mushrooms and sautee for an additional 15 minutes.
Add the chicken back into the pot, burying it under the vegetables. Add the broth, parsley, salt, garlic and vinegar. Cover and let simmer on a medium-low flame for about an hour and a half, until the chicken is cooked through. Stir the sauce occasionally to make sure the liquid doesn’t all evaporate.
Note that cooking time once the chicken has been returned to the pot will vary depending on the size of the chicken. Adjust accordingly.
Serve hot, over rice – or mashed potatoes for passover.
Thanks folks for stopping by! If you are looking for even more Passover recipes, don’t forget to enter my giveaway for the amazing new Passover Made Easy! And of course, stop by again soon, I have lots of great new passover recipes coming your way! -Miriam