Mushroom Braised Chicken

This dish looks and tastes so upscale, yet the ingredients are approachable and simple. As the chicken cooks slowly in a mushroom sauce, amazing flavors develop!

We are always on the lookout for different ways to serve chicken, especially ways that are a bit more…elegant.

So when Fraidy told us about this recipe that has been in the family for years (and even printed in a family Sheva Brachos “cookbook”) we knew to listen up. She then sent us step by step photos, and we knew that this is would be a recipe our readers will appreciate.

This dish is perfect for a Friday night meal (there’s enough liquid to keep the chicken juicy) or for a nicer dinner. We also served it as an addition to a meat main.

It’s great for when you’re hosting and are unsure if the guest might prefer chicken to meat.

No matter how you go about serving this, your house will smell amazing and everyone will enjoy.

We used boneless chicken (pargiot) but you can use chicken capons (with the skin) too.

Diced white and baby bella mushrooms, sautéed onion and garlic in a sauté pan with a wooden spoon.

Sauté the onion and garlic until soft, then add the mushrooms.

Diced and golden white and baby bella mushrooms, sautéed onion and garlic in a sauté pan with a wooden spoon.

Let them cook until golden brown.

This might take some time, but it’s hands off time so you can go do something else meanwhile.

Adding 2 tbsp flour to sautéed onion, garlic, and white and baby bella mushrooms in a sauté pan with a wooden spoon.

Once the mushrooms look like this, you can add the flour

Adding red wine to sautéed onion, garlic, white and baby Bella mushrooms + flour in a sauté pan with a wooden spoon.

and wine and let simmer for 5 minutes.

Cutting a piece of boneless chicken with kitchen scissors over a white oven to table baking dish.

We found that cutting the chicken into smaller pieces makes the final results prettier and easier to serve. Often, when chicken is labeled “baby chicken,” it means it has already been cut into these smaller pieces.

Adding sautéed mushrooms and onion over boneless chicken with salt, paprika, and pepper in a white oven to table baking dish.

Add the chicken to your baking dish, season with salt, paprika, and pepper, and top with the mushrooms.

Spreading the sautéed mushrooms and onion over boneless chicken in a white oven to table baking dish with a wooden spoon.

Spread to cover.

Cover your pan and bake for an hour, then uncover and bake for another 45 minutes.

Do you want to prep this ahead? There’s a few ways you can do it. You can either prepare the mushroom mixture a day or two ahead, and then pour it on top of the chicken and bake fresh. Or you can assemble the whole dish a day ahead, wrap it up well, and keep in the fridge until ready to bake fresh. We don’t, though, recommend freezing it.

Enjoy!