Chicken with mushrooms and peas Multicooker

The first time I tried this combination, it was purely out of desperation: I had some thawed chicken thighs, some leftover mushrooms from another recipe, and a bag of peas that I was thinking about using. I looked in the pantry: nothing special, just some cooking cream and bacon (I can't even remember what I bought it for; maybe I wanted to make a pie and forgot). I thought, "Let's see what happens," without any high expectations. I remember putting in too much cream the first time, and it turned out a bit soupy, but it was really tasty. Now, after countless repetitions, I believe it's one of those combinations I keep coming back to, especially when I want something hearty, quick, and without dirtying a hundred dishes. And if you have a multicooker, you really have no excuse not to try it, as you don't have to supervise anything.

Just so you know, I usually make about 4-5 generous servings from these quantities, depending on whether everyone is feeling hungry at the table or more modest. The total time, including washing, chopping, and a bit of fiddling with the buttons (sometimes I press the wrong one, I don't know why), is about 50-60 minutes, most of which you can spend watching series. It’s not complicated, but it’s not fast food either: it’s the kind of recipe you can leave for a weeknight dinner without worrying about it not turning out right. Honestly, the skill level is for anyone who knows how to hold a spoon and press "start" on the multicooker.

Why do I keep returning to this recipe? Because it’s friendly with anything you have in the fridge. I often find myself with some chicken and no desire for the classic "roast chicken with potatoes" or "soup." The pleurotus mushrooms really add a nice texture; they don’t turn to mush like the champignon if you leave them longer, and bacon... seriously, anything with bacon suddenly becomes a good idea. That sweet pea changes the whole flavor, balancing the heaviness from the bacon and sauce, plus it adds color. Moreover, it’s a recipe that you throw together, and it comes out "homemade," without fuss or complicated garnishing. Even the kids accept it, as long as you don’t tell them beforehand that it has mushrooms (I tested it on my in-laws, and they didn’t comment at all when it was all in sauce).

1. First, I take the chicken thighs out and pat them dry with paper towels. If they’re wet, they won’t brown; they’ll just get soggy. I don’t know who said you can go straight from the fridge – mine always release a lot of water, so I let them sit for 20 minutes to reach room temperature. Then I season them with salt and pepper and put a handful of flour on a plate. I lightly coat them, just enough to get a slight crust.

2. I turn on the multicooker to the "FRY" setting. If you’re like me and sometimes press the wrong button, keep an eye on the appliance. I add two or three tablespoons of oil to the pot (never just one, otherwise it sticks to the bottom, depending on how much bacon there is). When it’s hot (I test with a bit of flour; if it sizzles, it’s ready), I throw in the chicken thighs and let them brown nicely on both sides. Important: don’t overcrowd! If you put all the thighs in at once and stick them together, they’ll boil instead of fry.

3. After they’re nicely browned, I carefully take them out onto a plate and start on the onion. I peel and chop it fairly small, not too fine, as I like to find it from time to time. I cut the bacon into small cubes – it melts better and releases that lovely aroma everywhere. I toss the onion and bacon into the remaining oil in the multicooker and stir for about 2-3 minutes until it starts to smell like a full English breakfast (I know, I’m not talking about the English, but that’s how the smell is).

4. I place the chicken back on top of the onion and bacon, then pour in a cup (about 250 ml) of warm water. I set the multicooker to the "BOIL" or "STEW" function, depending on what buttons you have. I cover it and forget about it for about 20 minutes. If you want it to be even tastier, you can add half a stock cube, but I don’t, as the bacon is salty enough already.

5. In the meantime, I chop the mushrooms. I don’t slice them thinly; I break them by hand or chop them roughly so you can feel them when you find them on your plate. After the 20 minutes, I lift the lid (be careful, steam comes out and can burn you; I’ve fallen for that a couple of times...), add the mushrooms and peas (if they’re frozen, it doesn’t matter; they go in directly), and put in the cream. Not all at once; I save 2-3 tablespoons if I want to adjust it at the end.

6. I cover it again and let it simmer for another 15 minutes on the boil function. From time to time, I open it to check if it’s not sticking, but I haven’t had any problems with the multicooker, unless you put in too little water.

7. When I see that the mushrooms have softened, the peas are tender but not mushy, and the sauce has thickened nicely, I adjust for salt and pepper (be careful, the bacon is already salty; don’t ruin everything with too much salt). If it’s too thick, I add a bit more water or cream; if it’s too thin, I leave it uncovered for a few minutes.

8. Finally, I chop a handful of fresh dill – for me, it’s non-negotiable; without dill, it seems to lack charm – and sprinkle it over the stew. I let it sit covered for a few minutes, then I put the lid on with a spoon inside (so it doesn’t seal tightly) to keep it warm until serving.

Personal tips: if you want a creamier sauce, use cream with a higher fat content. If you want it to be lighter, use full-fat yogurt instead of cream, but it won’t be as smooth. If you don’t have bacon, you can use kaizer or even some homemade smoked meat.

Advice: if you want something even more interesting, add a little garlic to the onion (not too much, as it can overpower the other flavors). If you have guests who avoid chicken with bones, you can use chicken breast cut into cubes, but it will be a bit drier. I never use canned peas; they seem too mushy and weird to me. If you don’t like dill (though that’s hard to understand), you can use parsley or skip the greens altogether.

Drink? It goes well with a dry white wine, like Fetească or Sauvignon Blanc, if you’re feeling fancy. If not, I usually drink a cold blonde beer. For a complete menu, I would serve a green salad with radishes and red onion, and if you have the patience, some mashed potatoes or even steamed polenta.

Similarly, if you like the combination of chicken + white sauce + vegetables, it’s worth making a chicken with leeks and cream or a mushroom stew with just vegetables, without meat, and plenty of peppers.

Variations:

If you want another type of meat, turkey (thighs or breast) works perfectly too, but you’ll need to increase the cooking time by 10 minutes, as the meat is tougher. You can replace the pleurotus mushrooms with champignon, but don’t slice them too thinly, or they’ll disappear in the sauce. For a vegetarian version: skip the meat and bacon, use some smoked tofu (cubes) or a mix of different mushrooms for a stronger flavor. It’s not the same, but it still turns out hearty.

If you have patience, you can add a little white wine (50 ml) to the onions before adding water. It gives a subtle flavor, but it’s not mandatory. For more freshness, you can add lemon zest at the end – I only do this in the summer when I’m craving something fresher.

What pairs well: classic mashed potatoes are the best. Or some plain rice. Some people serve it with couscous, but that’s not my taste here. Polenta works too, especially if you want something rustic. Fresh homemade bread with a thick crust is always a good idea to soak up all the sauce at the end. Otherwise, a summer salad with plenty of onions and vinegar works wonders, cutting through the heaviness of the sauce.

Frequently Asked Questions:

1. Can I use chicken breast instead of thighs?
Yes, but be careful with the time – breast cooks faster, and if you leave it too long, it dries out. I suggest cutting it into larger cubes and taking it out 5 minutes before the end if you want it to remain juicy.

2. Can it be made without bacon?
Yes, definitely, but it will miss that smoky, salty note that combines nicely with the sweetness of the peas. You can add some kaizer, or just keep the recipe with chicken if you want it lighter.

3. What if I don’t have a multicooker, how do I make it?
On the stove, in a pan, and then in a pot with a lid. After browning the chicken and bacon, pour in water and let everything simmer on low heat, covered, for about 30 minutes. There’s not much difference, but you’ll need to stir often to prevent sticking.

4. How long does it keep in the fridge?
It’s kept well for 3 days in a container with a lid. The sauce thickens, but when reheated, it comes back to life. Tip: add a little water or cream when reheating to prevent sticking to the pot.

5. Can I freeze the leftovers?
Yes, but it’s not as good after thawing – the sauce with cream tends to clump. Still, if you’re in a hurry, freeze small portions and thaw slowly in the fridge, then reheat on low with 2-3 tablespoons of water or milk.

6. Can it be made without flour?
Yes, but the sauce will be thinner. If you don’t want to use flour, you can add a mixture of 1 tablespoon of cornstarch with cold water at the end to thicken it all. Don’t overdo it with the cornstarch; it shouldn’t turn into pudding!

7. Do frozen peas need to be boiled beforehand?
No, you can use them straight from the bag; they work perfectly, especially since they’ll be cooked anyway and will keep their color and texture.

8. Can I use other herbs?
If you don’t have dill, you can use parsley or even basil, but I think that’s too much for this combination. Dill works best, but everyone has their own taste.

Nutritional values (approximate): For one serving, if you consider skinless chicken, 15% fat cream, and regular bacon, you’re looking at about 350-400 kcal/serving, maybe more if you add a lot of sauce. The fats mostly come from the cream and bacon, but the protein is also quite high due to the chicken (30-35 g protein/serving). Carbohydrates come from the peas and a bit of flour – but not excessively; it’s fine for someone on a more balanced diet without counting every calorie. If you want it to be less caloric, reduce the bacon or use light cream. It’s hearty; it’s not a diet food, but you don’t feel like you’ve eaten something heavy, especially if you balance it with a salad. Salt should be controlled, as the bacon and cream already bring enough, and if you add a stock cube, you risk overdoing it.

How to store and reheat: The simplest way is in the fridge, in a container with a lid. No more than 3 days; after that, it loses its charm, and the cream could spoil. When reheating, put it in a small pot with 2 tablespoons of water (or milk) and stir gently to avoid sticking. It doesn’t taste as good in the microwave, but if you’re in a hurry, cover the dish, set it to medium power, and check to make sure it doesn’t dry out.

Ingredients + their roles:

- Chicken thighs: I always choose the upper part, with or without skin, depending on my mood. They’re more tender and flavorful compared to breast, and they cook well in the multicooker.
- Bacon: adds flavor, salt, fat, and a smoky taste. If you don’t have it, it can be made without, but it’s not the same.
- Onion: the base of any stew, adds sweetness and binds everything together.
- Pleurotus mushrooms: good texture, remain firm when cooked. You can use champignon if you don’t have them, but don’t slice them too thinly.
- Frozen peas: provide sweetness and color. Canned peas are too mushy; I don’t recommend them.
- Cooking cream: makes the sauce creamy, adds acidity, but also fat. I usually use 15%, but you can use lighter if you want.
- Flour: helps create a crust for the chicken and thickens the sauce without being overpowering.
- Fresh dill: adds a fresh, green aroma; without it, something seems to be missing.
- Salt and pepper: to taste; be careful with the bacon.
- Oil: sunflower oil or whatever you have on hand, for frying at the beginning.

Put oil in the appliance's bowl. Season the pieces of meat with salt and pepper, then dust with flour and fry them in the hot oil by setting the FRY function. Once they are nicely browned, remove them to a plate, and in the remaining oil, sauté the finely chopped onion and bacon. Then add the pieces of chicken, followed by a cup of water, and set the BOIL function. Cover and let it simmer for about 20 minutes, after which add the larger cut mushrooms, peas, and sour cream. Adjust the taste with salt and pepper (keeping in mind that the bacon is already salty!) and let everything simmer for another 15 minutes. Sprinkle with freshly chopped dill and keep warm until serving. Enjoy your meal!

 Ingredients: 1 onion, 6 chicken thighs, 500 g oyster mushrooms, 250 g frozen peas, 150 ml cooking cream, 100 g bacon, salt, pepper, fresh dill, 1 tablespoon of flour

 Tags:  mushroom stew chicken stew philips philips multicooker