A rustic stew that will warm up any fall evening. Dried shitaki mushrooms re-hydrated in the stew adds a wonderful depth of flavor. Serve with crusty bread or cheesy polenta and you have a simple, speedy dinner ready !
4 boneless, skinless chicken thighs (use more if serving more people)
1 large onion, chopped into medium sized pieces
5 Campari tomatoes quartered
2 tsp of minced garlic
Dried shitaki muchrooms (add as much as you like, I added to small packets I got from trader joes)
1.5 cups of chicken stock
a splash of red wine (you define the splash !)
1/2 tbsp of dried thyme and rosemary
salt and pepper to taste
1 tbsp of olive oil
Season chicken with salt and pepper, and sauté with 1/2 tbsp of oil till browned. Set aside.
Add remaining oil to the pot and sauté garlic, onions and tomatoes till soft.
Add the dried herbs, mushrooms, wine and chicken.
Cover with stock, and simmer for 30 mins, till chicken is cooked through. Add more stock if needed and season with salt and pepper.
Serve hot !