garlic-mushroom chicken

Oshawa, ON
Updated on Jan 14, 2011

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 !!!

prep time
cook time
method ---
yield 4 serving(s)

Ingredients

  • 3 tablespoons olive oil
  • 3 pounds chicken pieces, skin removed
  • 1/2 teaspoon salt
  • - few grains of fresh pepper
  • 2 tablespoons butter
  • 20 cloves peeled , whole garlic...yes, that is 20!!
  • 1 large onion, coarsely chopped
  • 1 - red pepper, diced
  • 2 cups chopped zucchini
  • 1 can coconut milk
  • 1 tablespoon roasted red pepper paste or chile flakes
  • 1 pound mushrooms, sliced
  • 2 cups 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

  • Step 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.
  • Step 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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