A simple and rustic main course, perfect for the autumn season… tender and tasty chicken with mushroom sauce. All you need is a chicken cut into pieces (I used thighs and drumsticks) and fresh mushrooms, champignon or others as you prefer. I also added a handful of dried porcini mushrooms to give more aroma, and seasoned the meat with sweet paprika and aromatic herbs. Just accompany the sauce with slices of bread, rice, or polenta to bring a delicious single dish to the table.
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- Difficulty: Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 2 People
- Cooking methods: Stovetop
- Seasonality: All seasons, Fall
- Energy 381.08 (Kcal)
- Carbohydrates 10.83 (g) of which sugars 3.35 (g)
- Proteins 39.80 (g)
- Fat 20.99 (g) of which saturated 6.41 (g)of which unsaturated 12.07 (g)
- Fibers 3.79 (g)
- Sodium 324.39 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 lb chicken (thighs and drumsticks)
- 12 oz champignon mushrooms
- 0.5 oz dried porcini mushrooms
- 0.5 cup tomato passata
- 1/4 onion
- beef broth (or water)
- Half glass white wine
- sweet paprika
- aromatic herbs (dried, as preferred)
- parsley
- extra virgin olive oil
- salt
Tools
- Casserole
- Frying Pan
- Cutting Board
- Bowl
Preparation
Wash and dry the chicken. Sprinkle it with a pinch of paprika, mixed herbs as desired, and salt. I recommend making a few cuts so the aromas can better season it.
Heat a pan with a drizzle of oil and brown the chicken over medium-high heat, turning it once or twice (1). Deglaze with the wine, let the alcohol evaporate, then turn off the heat and keep warm.
Clean the mushrooms by removing all the soil, wash them quickly (or rub them with a cloth) and cut them into slices.
Cook them in a casserole, along with a swirl of oil, a pinch of salt, and the chopped onion (2). When they start to become tender, add the dried porcini mushrooms, previously soaked in warm water.
Then add the tomato passata and let it cook over low heat for 5-6 minutes (3).
Now add the previously browned chicken to the casserole (4), moisten with a little broth or hot water and cook for 30-35 minutes, covering with a lid. Adjust the time according to the size of the chicken pieces; if it dries out too much, add more liquid.
When the meat is cooked, sprinkle with chopped parsley to taste and turn off the heat.
The chicken with mushroom sauce is ready, serve it hot, with slices of homemade bread, basmati rice, or polenta.
Tips and Notes
You can prepare the dish in advance and reheat it as needed.
You can leave the skin on the chicken as I did, or remove it if you want a lighter dish.
You can use thighs, drumsticks, or other parts of the chicken.
Besides champignons, you can use other types of cultivated fresh mushrooms.
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