This recipe and photo below are adapted from http://www.litchfieldfarmersmarket.org/recipes/chicken-and-cinnamon-cap-stew-with-ginger-and-anise

Chestnut, also known as cinnamon cap mushrooms, are perfect for stews. They have an excellent crisp texture, and a delightful, slightly nutty flavor. This stew compliments the mushroom’s flavor using ginger and star anise. This is a quick an easy recipe that can feed a large family.

This recipe is compliant with Keto, SCD, Paleo, and Whole-30 diets.

Serves: 6

Ingredients:

cinnamon-cap-recipe_2_orig.jpg

  • 8 chicken thighs, seasoned on both sides with salt and pepper

  • 3 tablespoons good olive oil

  • 5 tablespoons butter, divided

  • 3 tablespoons minced ginger

  • 1 whole star anise

  • 8 halved shallots

  • 3 lbs. Cinnamon Cap mushrooms, cleaned and cut (stems separated)

  • 1½ cups chicken broth

  • ½ cup chopped cilantro

  • Salt and pepper to taste.

Instructions:

  1. Heat a large skillet over medium heat for about 2 to 3 minutes. Add the olive oil and 3 tablespoons of butter to the skillet, swirling them around and together.When the butter/oil foam subsides, add the chicken to the hot skillet. Season with salt and pepper.

  2. Cook the thighs, turning once, until the chicken is browned on both sides, about 5 minutes per side. Transfer the pieces to a plate and cover loosely with foil.

  3. Add the remaining butter to the skillet along with ginger and the star anise.

  4. Add the shallots. Cook until the shallots are softened.

  5. Add the mushrooms stems to the skillet. Cook, stirring occasionally for about 3 minutes.

  6. Add the mushroom caps and continue to stir occasionally for about 3 more minutes or until the mushrooms have given up their liquid.

  7. Return the chicken to the skillet. Add the broth and cook over medium heat until the sauce reduces and the chicken is tender, not more than another 5 minutes. Adjust the seasonings. Remove the star anise.

  8. Place stew in a serving bowl and sprinkle with cilantro