Chicken with Mushrooms
Sweet, salty, and packed with flavor—this one pot chicken with mushrooms is braised in a rich soy and date syrup sauce. Perfect with rice or bread.
Ingredients
For the Chicken
- 6-8 chicken drumsticks or chicken thighs, bone-in and skin-on
- 4-5 tbsp olive oil
- Salt and black pepper, to taste
Vegetables & Aromatics
- 400-450 g button mushrooms, halved (about 2 baskets)
- 1 medium white onion (about 300g), thinly sliced
- 5 garlic cloves, thinly sliced
- 100 g roasted peeled chestnuts (1 small bag)
Sauce
- ¼ cup soy sauce
- 2-3 tbsp tbsp date syrup (or honey)
- ½-1 cup water or chicken stock (depending on how saucy you like it)
- 3-4 sprigs fresh thyme
Instructions
- Preheat your oven to 170°C (340°F).
- Season the chicken with salt, pepper, and 2 tablespoons of olive oil on both sides (don’t oil the pan—this helps reduce splatter).
- Sear the chicken in a wide oven-safe pot until deeply golden on both sides. Remove and set aside.
- Sauté the onion in the same pot with 2 tablespoons of olive oil for about 3 minutes.
- Add the mushrooms and cook for 5–7 minutes, until most of their liquid evaporates.
- Add garlic and chestnuts, and cook 1 more minute.
- Return the chicken to the pot with its juices.
- Pour in the soy sauce, date syrup, water or stock, and add the thyme.
- Cover the pot, bring to a boil, then transfer to the oven.
- Bake covered for 1 hour, basting once during cooking.
- Uncover and bake for 30 more minutes.
- Taste and adjust: Add more date syrup if you want it sweeter. Simmer uncovered on the stove to reduce the sauce if needed.
- Serve with rice, bread, or anything that soaks up the sauce.
132kcal