Chicken Thigh with Mushrooms Porcini
- Feb 12, 2021
- 3 min read
## Savor the Richness of Chicken Thigh with Porcini Mushrooms
Chicken Thigh with Mushrooms Porcini
A wonderful my recipe, chicken thigh with Porcini mushrooms, very simple and easy to prepare. You can combine it with rice or mashed potatoes. It's so delicious! You'll definitely like it! Follow recipe.
Ingredients: simple, total time: 90 min. 4-6 serving
8 chicken thighs
4 Tbsp Olive oil EVO
1 small onion/ finely chopped
40 g butter
80 g pack dry Mix Porcini Mushrooms+ 400 ml warm water (don't throw away the liquid!)
180 ml milk
200 ml water
4 Tbsp flour / or as needed for rolling, 3 +1 Tbsp-divided
1 stock cube of Porcini
salt and black pepper to taste
fresh parsley leaves / as you like
Preparation:
Prepare all the ingredients as described above.
To prepare the recipe for chicken with mushrooms, wash chicken thighs first of any plumage residues.
Remove excess fat and skin from the inside of the piece of meat, but not the top part, because give a good taste. After frying if it really bothers you, remove the skin.
Season chicken meat with salt and black pepper to taste, then flour them well in flour. Set aside.
Soak all package of dried Porcini in 400 ml warm water and leave for 20 minutes.
After the time has passed, strain the mushrooms and save the liquid, you will need it for later. (don't throw away liquid because this liquid gives a fantastic taste to this sauce.)! While waiting for that, do the rest.
Get a big wok saucepan, heat olive oil to low to moderate heat, add the finely chopped onion. Sauté the onion about 5–7 minutes, until it softens and turns yellow. Add the butter, wait for it to melt, simmer for about 2 minutes.
Now add the floured chicken meat, fry it on all sides, until it turns golden brown. Turn the chicken over and scrape the bottom of the pan with a wooden spoon. Fry about 20–25 minutes.
Now add the drained mix mushrooms Porcini, simmer about 3 minutes. Add 400 ml Porcini liquid — let it cook for 5 minutes.
Immediately pour the 200 ml water, add stock cube and milk, and stir.
Reduce heat, cover wok pan with a lid, cook for about 35–40 minutes, to low moderate heat. Remember to always stirring, and scrape the bottom of the pan.
For this time gradually a delicious cream will form, be careful not to let it congeal.
In the meantime, add salt and black pepper to taste.
Finally, add some chopped parsley if you like to complete the dish.
Serve warm with some rice, boiled potatoes or other vegetables as you like.
Buon appetito!
NOTE:
Keep the rest of the food covered in the refrigerator for up to 2 days.
Do you want to try something a little different?
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