Chicken with porcini mushrooms

Posted: June 10, 2012 by nietize in Chicken, Italian
Tags: ,

Revisited this dish by adding diced bacon (left over from yesterday’s Mac and Cheese) to the mushroom mixture. Had it with macaroni, and having it with pasta does tone down the strong taste of the white wine.


I first cooked this a few years ago when I bought this Italian cookbook from The Works in Nottingham for my mom. Interestingly, it was also the first time I cooked for an audience; it was a Christmas dinner party at my uncle’s place. So when I took this book, from my mom, back to London, it’s one of the first recipes from it that I wanted to cook from it as I recall it was quite popular at the dinner.

Fry brown 5 chicken thighs (deboned) with olive oil in a frying pan. Remove the chicken and reserve. Add two crushed garlic, stir into the juiices and cook for 1 minute. Pour around 1/2 cup of white wine into the pan and season to taste with salt and pepper. Return to the chicken to the pan. Bring to the boil, reduce the heat to low and simmer for about 20 minutes. In another frying pan, heat some butter and add 15g of porcini mushrooms (hydrated with boiling water for 20 minutes previously) and 400 grams of mushrooms. Fry for around 5 minutes or until the mushrooms are golden. Add the mushrooms to the chicken. Season to taste, then add 1 tbsp of chopped fresh oregano. Stir together gently and cook for 1 more minute. Serve with rice or pasta.

The dish has a strong white wine taste so if you don’t like such flavour, this dish isn’t recommended.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s