06 GEN
Chicken With Porcini Mushrooms
Chicken with Porcini Mushrooms is a refined dish especially suited to early autumn, when the most fragrant fresh porcini mushrooms are available. The porcini mushrooms are the real protagonists of the dish and ennoble the chicken meat in the best way. Note that fairly ripe porcini mushrooms are used for this dish, so if you are lucky enough to have an abundant harvest, this is a practical alternative to drying them.
Can other mushrooms be substituted? In theory, yes as long as they are very fragrant and resist well to prolonged cooking.
The final addition of cream suggests that this recipe dates back to the 1980s. Today it may be considered slightly old fashioned, but in this case it is essential to thicken the sauce and enhance the aroma of mushrooms. Even if you are not a big fan, we recommend not giving it up and if anything, to dose it according to your taste.
Ingredients for 6 servings:
- A free-range chicken. Alternatively, you can start with chicken thighs and a liter of ready-made chicken broth.
- Fresh porcini mushrooms 500 gr (alternatively the porcini can be frozen or dried).
- Carrots 500 gr
- Cooking cream 200 gr
- Carrots, celery, onion, bay leaf, garlic for sauteing.
- White wine, olive oil, salt to taste.
Preparation of mushrooms
If the mushrooms are frozen, thaw them completely, rinse them and let them drain for a long time to get rid of all the freezing water.
If, on the other hand, they are dry, soak them in warm water for an hour.
Cooking
Browning the chicken and sautéing: brown the chicken with salt. Then fry it with oil, half a carrot, celery, onion and (to taste) garlic. Finally, add the bay leaf and white wine to the sauté. Let the wine boil off.
Cooking: add the rest of the carrots cut into wedges and the chicken broth, cook for 30 minutes. In an open pan, brown the mushrooms with a little oil for 5 minutes. If the mushrooms are frozen, put them in a non-stick pan without oil to start with, so that they release as much water as possible. Be sure to stir frequently.
When the chicken has reached 20 minutes of cooking, add the mushrooms and cook another 10 minutes or until both the chicken, carrots and mushrooms are cooked to perfection.
Turn off the heat, take a small part of the already cooked mushrooms and blend them or pass them in a vegetable mill. Add this and the cream to the rest of the ingredients and heat on the stove, stirring well. Serve hot with plenty of homemade bread.