Recipe: Yummy Chicken and Mushrooms in a Creamy Milk Stew

Recipe: Yummy Chicken and Mushrooms in a Creamy Milk Stew Delicious, fresh and tasty.

Chicken and Mushrooms in a Creamy Milk Stew. 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. Drain off liquid from the pot; shred chicken and discard bones.

Start by cooking sliced portabellini/cremini mushrooms in olive oil and butter until golden brown and starting to caramelize.

This might take a few minutes as mushrooms contain a lot of water and you need the water to cook out and evaporate before it can start browning.

I made this creamy garlic mushroom chicken with King trumpet, Crimini and Enoki mushrooms, but you can also make it with Porcini, Portobello, Button, Oyster, Chanterelle.

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

Ingredients of Chicken and Mushrooms in a Creamy Milk Stew

1. You need 2 of Chicken thighs.

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

3. Prepare 1 bunch of Shimeji mushrooms.

4. You need 200 ml of Milk (full fat).

5. It’s 70 ml of White wine.

6. You need 1 slice of Melting type cheese.

7. It’s 1/2 tsp of Black pepper.

8. Prepare 1 tbsp of Olive oil.

You can make this creamy garlic mushroom chicken with breast or thighs, and you can also replace the chicken with turkey or shrimps.

Melt butter in the stockpot or Dutch oven over medium heat.

Add garlic, mushrooms, onion, carrots and celery.

When hot, add shallot, garlic and mushrooms.

Chicken and Mushrooms in a Creamy Milk Stew step by step

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..

Cook, stirring occasionally, until mushrooms soften and begin to brown on edges,.

When mixture starts boiling, add the chicken meat and simmer all together until chicken is cooked through.

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.