Recipe by Jenny Sanders
This is the best chicken dish I have ever come up with. I threw it together one day when the cupboard was pretty bare and have been making it regularly ever since. It is quick and easy, and apart from the chicken, all the ingredients will keep dry in the cupboard for months. It is low in fat for a meat dish but the gravy doesn't taste like either shiitake mushrooms or tomatoes - instead they combine to taste like the richest, meatiest gravy ever.
Top Review by Latchy
A very tasty low fat recipe & so simple to make. The unusual combination of shitake mushrooms and sundried tomatoes is what caught my eye first up. They really do combine well to make a meaty sort of gravy. I did add a clove of garlic to the cooking.
- 6 -8 skinless chicken thighs, bone-in
- 8 dried shiitake mushrooms
- 8 sun-dried tomatoes
- 2 cups water
- 3 tablespoons tamari or 3 tablespoons good soy sauce
- 1 teaspoon Worcestershire sauce
- 1⁄2 cup cold water
- 2 tablespoons cornstarch
Directions See How It's Made
- Skin the chicken thighs and remove any visible fat from them.
- Put them in a stove-top casserole with the broken up shiitake and the tomatoes, snipped into small pieces.
- Pour the 2 cups of water, the tamari or soy sauce and the Worcestershire sauce over them and simmer until tender.
- Mix the cornstarch with 1/2 cup of cold water and stir it into the broth.
- Simmer, stirring well to blend, until the broth thickens and clears.
- Serve over mashed potatoes, or better yet, a combination of equal parts potatoes, carrots and rutabagas mashed together.