Last Updated on March 30, 2017

Slow Cooked Chicken with Mushrooms, Olives & Baby Potatoes

Tired of the same-old, same-old recipes your mother and grandmother made year after year for Pesach?  Cooking enthusiasts and foodies might have seen this one on Facebook.  Distinctly similar to a traditional Moroccan recipe (without the mushrooms), the flavors in this recipe were distinct; the herbs, salty olives and slight acidity from the tomatoes were full bodied and well rounded with the wine.

Image credit: Splendid Table

Did you know that Israelis eat approximately 65kg of chicken per person/year – that’s the highest per capita in the OECD? Now let’s get cracking with the cooking.

Ingredients

• 1 chicken cut up into portions
• Little potato flour (1/4 cup) for sifting over chicken
• 1 tblsp chicken soup powder
• Little oil for frying
• 2 onions roughly chopped
• 1 large red pepper chopped
• 3 sticks of celery finely sliced
• 1 tsp crushed fresh garlic
• 400 g mushrooms
• 1 cup dry white wine
• 1 cup Fresh chicken stock or one cube in 1 cup boiling water
• 1 Teaspoon dried Rosemary
• 1 Tblsp dried Oregano
• 1 bay leaf
• 12 olives in brine (optional) (pips removed, drained and cut in half)
• 2 Tblsp tomato paste or 1 cup ripe chopped tomatoes
• 18 baby potatoes

Directions

1. Dust chicken pieces with potato flour and chicken stock spice
2. Fry chicken over medium to high heat until golden brown, remove chicken and place into ovenproof dish or crockpot covered.
3. To the same pot in which you fried the chicken, add a little more oil and fry onions, peppers, celery and garlic.
4. After about five minutes, add the mushrooms and continue to fry until the moisture starts to evaporate from the mushrooms de-glazing all the lovely flavors and brown bits off the bottom of the pot.
5. Add the wine and bring to the boil so that the alcohol boils out.
6. After five minutes of boiling and stirring add the chicken stock and stir
7. Add oregano, rosemary, bay leaf and olives and give it a good stir.
8. Remove from heat and add tomato paste or 1 cup ripe red chopped tomatoes.
9. Stir well and pour sauce and vegetables over the chicken with potatoes in the crockpot. If you don’t have a Pesach crockpot, then place into an aluminum dish or ovenproof dish, add potatoes, and cover.
10. Bake for 1 hour at 180ºC then remove the cover and bake for another 30 mins until sauce thickens and chicken turns golden brown OR Place into crockpot and cook on high for 2 hours then reduce to low for another hour.

Chef’s Tips

• 12 olives in this dish are almost too few to notice, add more and use both green and black salty olives
• Serve with wedges of lemon

Pesach Resources

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