I’ll keep this instant pot or slow-cooker chicken with wild mushrooms and sage recipe short and sweet, because I hear I can be a bit long-winded in the preamble to a recipe.
All you do is soak your mushrooms OVERNIGHT (see below for why), then the next day you sear chicken thighs or breasts, remove them to a plate while you sear some onions, then deglaze the skillet or instant pot with some white wine, add a bit of chicken broth along with some soaked dried mushrooms (whatever kind you like) with their strained soaking liquid, plus the reserved chicken and some carrots. Add the dried sage and whatever dried herbs you want (or not). Then set it on low for 6 hours or high for 4. Done.
Skip to the recipe below or read a bit more if you’re feeling unprepared. It happens.
First you soak the dried mushrooms. I used porcini, but you could use others. Shiitakes might be a bit strange (they have a bit of a woodsy, funky flavour that can be overwhelming and off-putting in certain recipes), but chanterelles, lobster mushrooms, or (much more affordable) oyster mushrooms would all work.
Just be warned that some brands of mushrooms don’t rehydrate well. I splurged on some discount chanterelles (yes, they were still a splurge, just not as much of a splurge as the local brand I should have bought) and soaked them overnight and they still braised up tough. For me, oyster mushrooms have proved the best for a soft texture and porcinis are good for sort-of-rubbery end results (not awful), while chanterelles require a lot of chewing and are best used fresh or only if gently dried.
I had a ton of dried sage from my garden. That stuff grows like a weed! It’s so aromatic and a little goes a long way, so I always end up with extra. This is a great way to use it up. You can also use crushed sage, or fresh.
Slow-Cooker or Instant Pot Chicken with Dried Mushrooms and Sage
1 cup dried mushrooms (my preference is oyster mushrooms)
2 cups boiling water
6 boneless, skinless chicken thighs, or two very large boneless, skinless chicken breasts
1 tsp salt (or just a pinch if your chicken stock is already salted)
1 tsp oil
1 onion, diced
1/2 cup dry white wine (something drinkable, preferably), or vermouth or chicken stock
1 cup chicken stock
1 tbsp dried sage leave or 1 tsp ground dried sage
2 cups chopped carrots (I peel them if they’re not organic)
Chopped green onions to garnish, optional
Put the dried mushrooms in a heat-proof bowl and pour over the boiling water. Leave for at least 4 hours, preferably overnight.
Heat the oil over medium-high heat in a large pot or the Instant Pot. Sear your chicken pieces until brown on each side (about 2-03 minutes per side). Remove to a plate if using an Instant Pot and to the slow-cooker if using a slow-cooker.
Add the diced onion and stir for about 2 minutes or until browned. Deglaze with the white wine when the onion starts to stick too much. Stir 30 seconds then pour in the broth, followed by the sage and carrots. Add the chicken back in if using an Instant Pot but not if using a slow-cooker. While that comes to a boil, drain the soaked mushrooms (reserving the broth), then strain the soaking liquid again through a cheesecloth to remove any grit (it causes bitterness). Add the mushrooms and strained soaking liquid (aka mushroom broth) to the instant pot or large pot. If using an instant pot, set it to slow-cook for 5 hours. If using the slow-cooker, transfer everything to the slow-cooker on top of the chicken and set to low for 5 hours.
When it’s done, sprinkle with the green onions to garnish.
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