Chicken and Mushroom Stew


Yesterday’s dinner was chicken. Yes I eat chicken, not a whole lot but sometimes I do. This was just something I threw together on a whim after a long day of work; unfortunately the picture of the finished dish suffered from a lighting deficiency since hurricane Irma left the afternoon gloomy and super overcast. No worries though, the picture does not speak to just how fantastically delicious this meal was.

Mushrooms are a unique fungi that soak up any flavour you add them to; this is why they are such an amazing ingredient to work with and they can be added to just about anything or cooked up on their own. I look forward to mushrooms being grown here in Jamaica so I can have access to fresh mushrooms all the time and of course grow my own.


Red onions are at the base of this dish and add a hint of sweetness since I caramelize them to a soft, sweet jam-like consistency. I deglazed the pan with some cognac, which is just a fancy way of saying I used some cognac to help scrape all the good stuff off the bottom of the pan (feel free to use any sweet wine or alcohol you like!). I let that reduce a bit to cook off the alcohol and then added some sweet peppers (bell peppers). I used yellow ones because they have a sweet, delicate flavour and are so juicy! I mean, juices actually flew when I cut into them. I added the sliced mushrooms, seasoned the stew and let it simmer on low.

For the chicken, I marinated it in a herby blend of seasonings, mainly escallion from the garden and organic honey that I got from my aunt.



And grilled them to seal in all that flavour. Into the stew they went and everything simmered until super tender.


I was lucky to get my sweet pepper bounty from my grandmother’s in all different colours and all my herbs for the marinade came from my garden… All organic!

The depth of flavour in this stew is insane. Its rich and delicate at the same time. The mushrooms hold a lot of the juices and when you bite into them, all the flavours shoot out like missiles.

I garnished with a squeeze of lime and cilantro to brighten it all up and had it with some cauliflower rice.

This isn’t really a quick meal but the flavour payoff is crazy.

Try out the recipe! Click here and drop a comment below, let me know how you like it!

I hope you shine today!heart


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