Chicken Adobo and Mushroom Fricassee

From Chef Sheldon Simeon of Lineage

Spring 2019

2 tablespoons canola oil
6 chicken drumsticks
1/4 cup soy sauce
1/2 cup apple cider vinegar
8 cloves garlic
1 teaspoon whole black peppercorn
2 bay leaves
1 cup water
Sauce (recipe follows)

Heat a large nonreactive saute pan over medium-high heat. Add canola oil, and then add the chicken and fry drumsticks on all sides. Once the drumsticks are evenly browned, add the remaining ingredients except for the sauce to the pan. Bring the liquid to a boil over high heat, and then cover and simmer over low heat for 15 minutes. Turn drumsticks over and then cover and simmer for another 10 minutes. Uncover the pan and increase heat to high and return the liquid to a boil.  Reduce liquid by half, basting chicken occasionally.

To plate, place chicken onto platter. Top with sauce and spoon mushrooms over the top.

Yield: 4 servings


2 tablespoons olive oil
1 pound mixed mushrooms (shiitake, king, shimeji), cut into bite-size pieces
4 garlic cloves, smashed
4 sprigs thyme
2 tablespoons Italian parsley, chopped
kosher salt
fresh cracked black pepper

Heat a saute pan over high heat. Add olive oil. Then add mushrooms, garlic, and thyme and saute for 1 minute. Season to taste with parsley, salt, and pepper.

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