Easiest Way to Cook Tasty Chicken and Mushrooms in a Creamy Milk Stew

James Rodriquez
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Easiest Way to Cook Tasty Chicken and Mushrooms in a Creamy Milk Stew
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Easiest Way to Cook Tasty Chicken and Mushrooms in a Creamy Milk Stew Delicious, fresh and tasty.

Chicken and Mushrooms in a Creamy Milk Stew. Chicken and Mushrooms in a Creamy Milk Stew Good, tasty milk is important for creamy stews! I used the recipe by Mimato-santo make the shio-koji. Adjust the amount of black pepper to your liking.

A nice crusty bread to mop up the liquid makes it all just perfect!

In a small bowl stir together evaporated milk and flour until smooth.

Place chicken, mushrooms, potatoes, onions, carrots and peas in slow cooker.

You can have Chicken and Mushrooms in a Creamy Milk Stew using 8 ingredients and 10 steps. Here is how you achieve it.

Ingredients of Chicken and Mushrooms in a Creamy Milk Stew

  1. You need 2 of Chicken thighs.

  2. You need 2 tbsp of Shio-koji (salt-fermented rice malt).

  3. Prepare 1 bunch of Shimeji mushrooms.

  4. Prepare 200 ml of Milk (full fat).

  5. It’s 70 ml of White wine.

  6. It’s 1 slice of Melting type cheese.

  7. It’s 1/2 tsp of Black pepper.

  8. It’s 1 tbsp of Olive oil.

Pour in milk mixture and broth.

Season with salt, pepper, marjoram and rosemary.

Stir in parsley just before serving.

Remove from heat; stir in sour cream and salt.

Chicken and Mushrooms in a Creamy Milk Stew instructions

  1. Take the root end off the shimeji mushrooms and shred into small bunches..

  2. Remove any extra fat from the chicken and cut into bite-sized pieces..

  3. Put the chicken and shio-koji into a plastic bag and massage well over the bag. Put the bag into the refrigerator for 30 minutes..

  4. Heat some olive oil in a frying pan over medium-high heat. Add the chicken from step 3 to the pan skin side down and brown..

  5. Wipe out any excess oil in the pan with paper towels. Turn over and brown the other side too. It burns easily so watch it carefully!.

  6. Lower the heat to low-medium. When both sides of the chicken are browned, add the shimeji mushrooms and white wine and put on a lid. Lower the heat and steam-fry for 3 minutes..

  7. Set the heat to medium. Add the milk and shredded up cheese and simmer while shaking the pan around occasionally for 5 minutes..

  8. Adjust the flavor with black pepper..

  9. Transfer to a serving dish and serve..

  10. I used this milk for this dish. It was rich and perfect to cook with..

Making this creamy chicken and mushroom stew is one of Cooking Light Editor-in-Chief Hunter Lewis' favorite autumn rituals, along with Saturday morning pancakes, visiting pumpkin patches, and sunset bonfires.

Celebrate fall by tossing this into your cast-iron pot and letting it bubble on a lazy Sunday afternoon.

You can replace the chicken thighs and drumsticks with chicken breasts, but I must say in this stew I prefer the former, you get a deeper, richer flavour.

This Instant Pot chicken stew with mushrooms is hearty, creamy and delicious.

Using a pressure cooker, it's a quick and easy dinner for the whole family.