6 servings
3/4 pound assorted wild mushrooms (such as shiitake, oyster, and crimini)
2 medium white onions, peeled
1 ½ tablespoons olive or canola oil
3 ½ pounds of boneless, skinless chicken thighs
½ cup rice wine or sake
3/4 cup chicken broth, preferably low-sodium
2 tablespoons soy sauce
½ teaspoon freshly ground black pepper
1 six-ounce bag baby spinach
1. Preheat the oven to 350 degrees. Cut away and discard the stems of the shiitakes. Trim the stems of the other mushrooms. Cut the caps into thin slices. Cut the onions in half and cut into thin slices.
2. Heat 1 tablespoon of the oil in a large, heavy casserole with a lid over medium-high heat until hot, about 20 seconds. Arrange the chicken pieces in the pan and cook until golden brown, about 4 to 5 minutes. Remove and set aside.
3. Reheat the casserole and the remaining half tablespoon of the oil until hot. Add the onions, stir for about a minute and a half over medium-high heat, partially cover, and cook until they become soft. Add the mushrooms and sauté for about 2 minutes. Partially cover and cook until the liquid has evaporated and the mushrooms are beginning to brown, stirring occasionally, about 5 minutes.
4. Add the chicken pieces to the casserole along with the rice wine, chicken broth, soy sauce, and black pepper. Stir gently to mix and coat the chicken with the onion-mushroom mixture. Cover and bake about 25 minutes until tender. Add the spinach and stir together. Cover and bake an additional 5 minutes. Remove and serve with rice or another whole grain.
*Wild mushrooms such as shiitake and maitake contain lentinan, a phytonutrient that strengthens the immune system.
