How To make Chicken with Porcini Mushrooms
1 ounce dried porcini mushrooms
1/2 cup water
1 tablespoon butter
1 tablespoon olive oil
2 1/2 pounds chicken pieces
skinned if desired
1/2 cup dry white wine
1/2 cup fresh tomato :
chopped
Sliced fresh tomatoes optional Freshly grated Parmesan cheese :
optional Fresh herb (basil or thyme) snipped -- optional
Rinse and drain dried mushrooms. Soak mushrooms in the warm water for 20 to 30 minutes. Drain mushrooms, reserving liquid. Coarsely chop mushrooms; set aside.
In a 12" skillet heat butter and olive oil over medium-high heat. Add chicken pieces and cook about 10 minutes or until browned on both sides. (Add more oil, if necessary.)
Add wine, 1/2 teaspoon salt and 1/4 teaspoon pepper. Simmer, uncovered, for about 5 minutes or until most of the wine is evaporated. Add mushrooms and chopped tomatoes. Slowly add reserved mushroom liquid. Cover skillet; reduce heat to low. Simmer for 15 to 20 minutes of until chicken is tender and no longer pink. Transfer chicken to a warm platter.
For sauce, skim fat from mixture in skillet. Bring to a boil; boil for about 5 minutes or until desired consistency. Pour over chicken. Serve with tomatoes sprinkled with freshly grated Parmesan and herb(s).
How To make Chicken with Porcini Mushrooms's Videos
One Pot Creamy Mushroom Chicken | Creamy Garlic Mushroom Sauce
This one pot creamy garlic mushroom chicken recipe has the most delicious flavour and is so easy to make. If you've been following the channel for a while, you'll know that these recipes got me to where I am today and making them brings back so much joy and nostalgia. This recipe is fun, cheap, and delicious; I can guarantee you'll love it. Dig in and enjoy.
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Recipe -
Ingredients -
For The Chicken -
2 tsp (10ml) - Olive Oil For Chicken Seasoning
8 - Large Chicken Thigh, Boneless & Skinless
1 tsp (2.5g) - Onion Powder
1 tsp (2.5g) - Garlic Powder
1/2 tsp (1g) - Dried Thyme
1/2 tsp (1g) - Dried Oregano
Salt & Pepper
1 Tbsp (20ml) - Olive Oil For Cooking Chicken
Creamy Garlic Mushroom Sauce -
1 Tbsp (14g) - Unsalted Butter
2 - Shallots, Finely Diced
300g (10.5oz) - Swiss Brown Mushrooms
100ml (100g) - Dry White Wine
6 - Garlic Cloves, Minced
1g (0.03oz) - Fresh Tarragon
3g (0.1oz) - Fresh Parsley
300g (10.5oz) - Thickened Cream
50g (1.7oz) - Parmigiano Reggiano, Freshly Grated
Recipe Notes -
This dish is best when fresh, as the cream-based sauce can potentially split upon reheating. If you wish to store it, it will last two days in the fridge. I don't recommend freezing it.
This recipe is fantastic on its own but can also be served with all your favourite sides, such as mashed potato, pasta, rice and a wide range of vegetables.
The fresh herbs are optional, as well as the parmesan cheese, but they add incredible flavour. They can be substituted for their dried counterparts if you can't source fresh herbs. Use 1 tsp of dried parsley and 1/4 tsp of dried tarragon. The tarragon can easily overpower the dish if used too much. You can always add but can't take out, so adjust to your liking.
Cream alternatives will no longer make this dish the fantastic recipe that it is. Without cream, you'll need to add flour as a thickening agent, ruining the sauce's texture.
#onepot #mushroomsauce #onepotmeals
Roasted Chicken with Porcini Mushroom Cream - Home & Family
Executive chef Marcel Vigneron is making a delicious chicken dish and pairing it with charred carrots.
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Chicken Fricassee - quick French Chicken Stew
Chicken Fricassée is a traditional French chicken stew made with browned chicken pieces braised in a creamy white mushroom sauce. A rustic family style meal that's easy enough for midweek, it's almost like the white sauce version of Coq au Vin - except it's so much faster to make!
PRINT RECIPE:
Italian style braised chicken thighs with white wine and porcini mushrooms
Savory and earthy braised boneless chicken thighs with white wine and porcini mushrooms.
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Chicken and Sausage with Porcini Mushrooms
How to Make Chicken & Porcini Mushrooms
Find inspiration for your weight loss and healthy eating with my delicious and simple range of recipes.
In this video, I show you how to make this Chicken and Porcini Mushrooms.
* Chicken & Porcini Mushrooms *
• 450g fresh chicken breast, diced
• 15g plain flour for dusting (use gluten free flour if preferred)
• 2 tsps ghee or coconut oil
• A pinch of sea salt and black pepper
• 5 small shallots, chopped
• 1 clove garlic, chopped
• 100g closed cup mushrooms, sliced
• 15g dried porcini mushrooms, pre-soaked in cold water for 10 minutes 150ml chicken stock (made with 1 organic stock cube)
• 1 bay leaf
Serves 3
Per serving:
249 calories
5g fat
11g carbs
40g protein
Lightly flour the chicken pieces.
Melt half of the the ghee / oil in a large saucepan over a medium heat. Add the chicken and cook for 3-4 minutes, stirring occasionally to seal on all sides.
Season with salt and pepper and stir. Remove the chicken from the pan and set aside.
Melt the remaining ghee / oil in the saucepan. Add the shallots and sauté for 3-4 minutes, stirring until soft.
Add the garlic and closed cup mushrooms and fry for 2-3 minutes, stirring frequently.
Add the chicken, soaked porcini (including water), stock and bay leaf.
Simmer for 20 minutes, or until the chicken is cooked thoroughly. Check the sauce after 10 minutes. Add a drop more water if required.
Serve.
Store any leftovers in an airtight container and refrigerate for up to 4 days or freeze on same day.
Serving suggestion: Serve with steamed rice or new potatoes and greens of your choice.
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