Braised Chicken With Shiitake And Snap Peas Recipe

Chicken thighs: Bone-in and skin-on chicken thighs provide rich flavor and tender meat.

Shiitake mushrooms: These mushrooms add an earthy, umami flavor to the dish.

Snap peas: Fresh snap peas offer a crisp texture and a slightly sweet taste.

Soy sauce: Adds a salty, savory depth to the braising liquid.

Chicken broth: Provides a flavorful base for the braising liquid.

Olive oil: Used for browning the chicken and sautéing the aromatics.

Garlic: Minced garlic adds a pungent, aromatic flavor.

Ginger: Minced ginger contributes a warm, spicy note.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a hint of heat and complexity.

When browning the chicken thighs, make sure the skillet is hot enough to achieve a deep, golden-brown crust. This not only enhances the flavor but also helps to render the fat from the skin, which will add richness to the braising liquid. Avoid overcrowding the skillet to ensure even browning.

• bone-in, skin-on chicken thighs - Substitute with boneless, skinless chicken thighs: This will cook faster and be easier to eat, though it may be slightly less flavorful.

• bone-in, skin-on chicken thighs - Substitute with chicken drumsticks: Drumsticks have a similar cooking time and flavor profile.

• sliced shiitake mushrooms - Substitute with cremini mushrooms: Cremini mushrooms have a similar texture and earthy flavor.

• sliced shiitake mushrooms - Substitute with portobello mushrooms: Portobello mushrooms offer a meaty texture and rich flavor.

• trimmed snap peas - Substitute with snow peas: Snow peas have a similar crisp texture and sweet flavor.

• trimmed snap peas - Substitute with green beans: Green beans provide a similar crunch and can be easily found.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative with a similar umami flavor.

• soy sauce - Substitute with coconut aminos: Coconut aminos are a soy-free option with a slightly sweeter taste.

• chicken broth - Substitute with vegetable broth: Vegetable broth provides a similar base flavor and is suitable for vegetarians.

• chicken broth - Substitute with beef broth: Beef broth offers a richer, deeper flavor.

• olive oil - Substitute with canola oil: Canola oil has a neutral flavor and similar cooking properties.

• olive oil - Substitute with grapeseed oil: Grapeseed oil is a good alternative with a high smoke point.

• minced garlic - Substitute with garlic powder: Garlic powder can be used in a pinch, though it lacks the fresh flavor.

• minced garlic - Substitute with shallots: Shallots provide a milder, sweeter garlic-like flavor.

• minced ginger - Substitute with ground ginger: Ground ginger can be used, though it is less pungent and aromatic.

• minced ginger - Substitute with galangal: Galangal offers a similar spicy, aromatic flavor with a hint of citrus.

• salt - Substitute with sea salt: Sea salt provides a similar salty flavor with a slightly different texture.

• salt - Substitute with kosher salt: Kosher salt is less dense and easier to control when seasoning.

• black pepper - Substitute with white pepper: White pepper has a similar heat but a slightly different flavor profile.

• black pepper - Substitute with cayenne pepper: Cayenne pepper adds heat and a different kind of spiciness.

• Allow the braised chicken to cool to room temperature before storing. This helps prevent condensation, which can lead to sogginess and spoilage.
• Transfer the chicken thighs and vegetables to an airtight container. Make sure to include some of the braising liquid to keep the dish moist.
• Store the container in the refrigerator if you plan to consume the dish within 3-4 days. The flavors will continue to meld, making it even more delicious.
• For longer storage, place the cooled braised chicken in a freezer-safe container or heavy-duty freezer bags. Label with the date to keep track of freshness.
• When ready to reheat, thaw the frozen braised chicken in the refrigerator overnight. This slow thawing process helps maintain the texture and flavor.
• Reheat the dish in a skillet over medium heat, adding a splash of chicken broth if needed to prevent drying out. Alternatively, you can reheat in the microwave, covered, in short intervals to avoid overcooking.
• Enjoy your braised chicken with shiitake and snap peas as a quick and flavorful meal, perfect for busy weeknights or leisurely weekends.

• Stovetop Method:

  1. Place a skillet over medium heat and add a splash of chicken broth or water to prevent sticking.
  2. Add the braised chicken and vegetables to the skillet.
  3. Cover and heat for about 10 minutes, stirring occasionally, until everything is heated through.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the braised chicken and vegetables in an oven-safe dish.
  3. Cover the dish with aluminum foil to retain moisture.
  4. Bake for 20-25 minutes, or until the chicken is thoroughly heated.

• Microwave Method:

  1. Place the braised chicken and vegetables in a microwave-safe dish.
  2. Add a splash of chicken broth or water to keep it moist.
  3. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent.
  4. Microwave on medium power for 2-3 minutes, then stir and continue heating in 1-minute intervals until hot.

• Sous Vide Method:

  1. Preheat your sous vide machine to 165°F (74°C).
  2. Place the braised chicken and vegetables in a vacuum-sealed bag.
  3. Submerge the bag in the water bath and heat for about 30 minutes, ensuring the food is evenly warmed.

• Steaming Method:

  1. Set up a steamer basket over boiling water.
  2. Place the braised chicken and vegetables in the basket.
  3. Cover and steam for about 10-15 minutes, or until heated through.

• Large skillet: A broad, flat-bottomed pan used for browning the chicken and sautéing the vegetables.

• Tongs: Handy for flipping the chicken thighs to ensure even browning on both sides.

• Measuring cups: Essential for accurately measuring the chicken broth and soy sauce.

• Measuring spoons: Used for measuring the olive oil, minced garlic, and minced ginger.

• Knife: Necessary for trimming the snap peas and slicing the shiitake mushrooms.

• Cutting board: A safe surface for preparing the vegetables and other ingredients.

• Wooden spoon: Ideal for stirring the garlic, ginger, and mushrooms without scratching the skillet.

• Lid: Used to cover the skillet while the chicken simmers, ensuring even cooking.

• Plate: For setting aside the browned chicken thighs temporarily.

• Serving dish: To present the finished braised chicken with shiitake and snap peas.

Prep ingredients ahead: Mince garlic and ginger, slice shiitake mushrooms, and trim snap peas in advance.

Use one skillet: Cook everything in the same skillet to save on cleanup time.

Quick browning: Brown chicken thighs in batches if necessary to ensure even cooking.

Simmer efficiently: Cover the skillet to speed up the braising process.

Multitask: While the chicken is simmering, prepare any side dishes or clean up the kitchen.