Chicken Mushroom Stew

Here's another recipe from Michael Smith.

The thighs of a chicken are my favourite cut. They’re inexpensive and have way more flavour than the bland breast. I usually braise them because it’s easy and they go with just about anything. I love the way they soak up the earthy flavours of the mushrooms in this dish. This stew works with any mushroom, even the most common, regular white buttons. Whatever type you choose, don't slice them into oblivion. - show off Mother Nature's form by halving or quartering them.

• 3 tbsp of olive oil
• 8 x chicken thighs
• 1 lb. of cremini or button mushrooms, cut into quarters
• 2 x Portobello mushrooms, sliced
• 2 x onions, sliced
• 1 cup of chicken stock
• 1 cup of wine, red or white, your choice
• salt and pepper

1. Preheat a large skillet over a medium-high heat then add the oil and a single layer of the chicken thighs. Because you will be adding liquid and lowering the temperature of the chicken, this is the only opportunity you will have to add the rich flavours of caramelized chicken - so be patient. Brown evenly on both sides. When they are done remove and rest on a side plate. Pour off most of the accumulated fat.
2. Add the onions and mushrooms to the pan. Sauté first until they begin to release their juices then as they start to become golden brown. Place the chicken thighs back into the pan; then add the stock, wine, salt and pepper. Bring to a slow simmer; a boil will toughen the meat. Cover the pan with a tight fitting lid so that no moisture escapes and simmer slowly until the meat is very tender and falling off of the bone, about 45 minutes.

Feel free to try: Once the chicken is done stir in some thinly sliced green onions and a bit of chopped parsley for some last-minute green flavour. I also like to ladle it over a big handful of raw baby spinach leaves.