Wild Mushroom and Chicken Casserole

6 servings

Supermarkets now offer a wide variety of mushrooms, especially in the fall and winter. With just a few basic ingredients like mushrooms, chicken, onions, chicken broth and spinach, you can make a hearty, satisfying, and healthy meal-in-one pot.

3/4  pound assorted wild mushrooms (such as shiitake, oyster, and crimini)
2  medium white onions, peeled
1 1/2  tablespoons olive or canola oil
3 1/2 pounds of boneless, skinless chicken thighs
1/2 cup rice wine or sake
3/4 cup chicken broth, preferably low-sodium
2 tablespoons soy sauce
1/2 teaspoon freshly ground black pepper
1  6-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 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.

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Homey Chicken Soup

Classic Chicken Broth

Ingredients

9 cups water
1 whole 3- to 3½ pound chicken, fat trimmed and cut into 10 or 12 pieces
1 cup rice wine or sake
6 slices fresh ginger, each the size of a quarter, smashed lightly with the flat side of a knife
6 whole scallions, ends trimmed, smashed lightly with the flat side of a knife

1 small head Chinese cabbage (preferably Napa) (about 1½ pounds)
1 teaspoon canola or corn oil
6 cloves garlic, peeled and smashed lightly with the flat side of a knife
2 tablespoons rice wine or sake
½ pound fresh shiitake mushrooms, stems trimmed, and cut into quarters
2 ounces bean threads (cellophane noodles), softened in hot water to cover (if unavailable, substitute 1/3 pound thin rice noodles or vermicelli, softened in warm water to cover)
2 teaspoons salt

  1. Prepare the Classic Chicken Broth by putting the water with the chicken, rice wine or sake, ginger slices, and scallions in a large pot and bringing to a boil. Reduce the heat to low and simmer uncovered for 1½ hours . Remove the chicken pieces and skim the broth to remove any impurities.
  2. Using a sharp knife, cut away the stem of the cabbage and discard. Cut the cabbage in half and cut the leaves into 2-inch squares, separating the leafy sections from the tough ones. Place the cabbage sections in a bowl. Set by the stove with the shiitake mushrooms.
  3. Heat a Dutch oven or casserole, add the oil, and heat until very hot. Add the garlic cloves and the harder sections of the cabbage and stir-fry over high heat about 1 minute. Add the rice wine or sake, cover, and continue cooking about 5 minutes, until tender. Add the leafier sections, the shiitake mushrooms, and the chicken broth, and bring to a boil. Reduce the heat to low and simmer 20 minutes uncovered.
  4. Drain the bean threads and cut them into 4-inch lengths. Add them to the soup and cook for another 2 to 3 minutes. Return the chicken pieces to the soup and stir in the salt. Ladle into soup bowls and serve.

© 2008 Nina Simonds “A Spoonful of Ginger”

Chili Chicken With Cashews

Ingredients
1 1/2 pounds boned chicken breast, skin removed

Marinade
2 tablespoons soy sauce
1 1/2 tablespoons rice wine or sake
1 teaspoon toasted sesame oil
1 tablespoon minced fresh ginger
1 teaspoon cornstarch
4 1/2 tablespoons canola or corn oil

Seasonings
1 1/2 tablespoons minced scallions, white part only
2 tablespoons minced garlic
1 teaspoon hot chile paste or dried chile flakes (or to taste)
1 1/2 cups thinly sliced canned water chestnuts,
blanched for 10 seconds, then refreshed in cold water and drained

Sauce (mixed together)
3/4 cup classic chicken broth
3 tablespoons soy sauce
2 1/2 tablespoons rice wine or sake
1 1/2 tablespoons sugar
1 teaspoon toasted sesame oil
2 teaspoons Chinese black vinegar or Worcestershire sauce
1 1/4 tablespoons cornstarch
1 1/4 cups dry-roasted cashews

  1. Trim the chicken of any fat or gristle. Cut it into 1/2-inch cubes and place in a bowl. Add the premixed Marinade ingredients, and toss the chicken cubes to coat them. Cover with plastic wrap, and let the chicken marinate for 30 minutes.
  2. Heat a large wok or large skillet, add 2 1/2 tablespoons of the oil, heat until very hot, and add the chicken. Cook over high heat until the chicken cubes become opaque and are cooked, about 3 to 4 minutes. Remove with a slotted spoon to a plate. Wipe out the pan.
  3. Reheat the pan, add the remaining 2 tablespoons oil, heat, and add the Seasonings. Stir-fry briefly, about 15 seconds, then add the water chestnuts, and stir-fry over high heat for about 1 1/2 minutes to heat them through. Add the premixed Sauce, and cook, stirring continuously to prevent lumps, until thickened. Return the cooked chicken and add the cashews. Toss lightly to coat and heat through. Scoop everything onto a platter. Serve with a vegetable and steamed rice.

© Copyright Nina Simonds Spices of Life 2008

Spicy Stir-Fried Chicken with Vegetables

Serves Four to Six

1 pound boneless chicken meat, skin removed
2 tablespoons soy sauce
2 ½ tablespoons virgin olive oil

Seasonings:
2 ½ tablespoons minced fresh ginger
2 tablespoons minced garlic
1 teaspoon hot chile pepper flakes (or to taste)

3 cups defrosted, frozen vegetables such as broccoli, asparagus, green beans, and/or shelled edamame *

Sauce
mix all together
¾ cup unsalted, good-quality chicken broth or water
5 tablespoons soy sauce
2 tablespoons sugar
1 ½ tablespoons Worcestershire sauce
1 ¼ tablespoons cornstarch

  1. Trim the chicken of any fat or gristle and cut into ½ -inch cubes . Place in a bowl. Add the soy sauce and toss lightly to coat
  2. Heat a wok or a skillet, add 1 ½ tablespoons of the oil, heat until very hot, and add the chicken. Cook over high heat until the chicken becomes opaque and is cooked, about 3 to 4 minutes. Remove with a handled strainer and drain. Wipe out the pan.
  3. Add the remaining oil and heat until hot. Add the Seasonings and stir-fry briefly, about 15 seconds, then add the defrosted vegetables and stir-fry over high heat for about 1 ½ minutes to heat through. Add the Sauce, and cook, stirring continuously, to prevent lumps, until thickened. Return the cooked chicken and toss lightly to coat and heat through. Scoop up everything onto a serving dish or a platter. Serve with instant couscous or rice.

*You may also use fresh vegetables, but pre-cook until crisp-tender, refresh in cold water, drain and use as directed in the recipe.

Watch the video: Weeknight Dinner: Quick and Easy.

© Copyright Dinner Doctor

Disclaimer: Herbs, foods, and other natural remedies are not substitutes for professional medical care.
For a specific health problem, consult a qualified health-care giver for guidance.

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