Garlic-Mushroom Chicken

Doreen Fish


This recipe came out of my Sept 2008 Herb Companion and apparently it was a dish that debuted at the 2007 Garlic Festival and the crowd went wild for it. I have to say so did we!!! Really delicious !!!


★★★★★ 1 vote



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  • 3 Tbsp
    olive oil
  • 3 lb
    chicken pieces, skin removed
  • 1/2 tsp
  • ·
    few grains of fresh pepper
  • 2 Tbsp
  • 20 clove
    peeled , whole garlic...yes, that is 20!!
  • 1 large
    onion, coarsely chopped
  • 1
    red pepper, diced
  • 2 c
    chopped zucchini
  • 1 can(s)
    coconut milk
  • 1 Tbsp
    roasted red pepper paste or chile flakes
  • 1 lb
    mushrooms, sliced
  • 2 c
    fresh spinach leaves, i use the baby spinach in this dish but use whatever is available
  • ·
    chopped fresh marjoram or basil

How to Make Garlic-Mushroom Chicken


  1. In a large wok or dutch oven heat oil on med-high, Brown chicken, turning occasionally. Remove chicken to a plate. Season with salt and pepper.
    Reduce heat to medium and add butter. Stir in garlic, onion, red pepper and zucchini. Adjust heat and saute vegetables until soft and translucent about 15 mins. Add coconut milk stirring to loosen brown bits. Bring to a boil.
  2. Stir in mushrooms and return chicken to pot. Cover, reduce heat and simmer gently for 40 mins or until chicken is falling away from bones, turning chicken once or twice.Add spinach and herbs and cook about 5 mins longer, or until spinach is wilted. Serve immediately over steamed greens, rice or pasta.

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About Garlic-Mushroom Chicken

Course/Dish: Chicken
Other Tag: Quick & Easy

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