Chicken Porcini Recipes

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CHICKEN WITH PORCINI GRAVY AND POLENTA



Chicken with Porcini Gravy and Polenta image

This week we are getting 2 different meals out of the same basic protein, cubed pork shoulder (butt) and chicken thighs. Midweek? A meat-free menu to lighten things up.

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 16

Handful dried porcini mushrooms (about 1/2 ounce)
3 cups chicken stock
8 boneless, skinless chicken thighs, pounded
Salt and pepper
2 tablespoons flour, plus more for dredging
2 to 3 tablespoons olive oil
4 tablespoons butter
2 cloves garlic, finely chopped
1 onion, finely chopped
A few fresh sage leaves, chopped
A few fresh thyme leaves, chopped
1/2 cup dry white wine
1 cup milk
1 cup quick-cooking polenta
1/2 cup grated Parmigiano-Reggiano
Finely chopped fresh parsley, for garnish

Steps:

  • Place the dried mushrooms in pot with 2 cups of the stock. Simmer to soften the mushrooms and flavor the stock. When rehydrated, remove the mushrooms from the stock and chop. Reserve the stock, except for the very bottom, which may contain grit from the mushrooms.
  • Sprinkle the chicken with salt and pepper, and then dredge in flour. Heat the oil in a pan over medium-high heat and add the chicken to brown on both sides. Remove to a plate and add a bit more oil if necessary. Add 2 tablespoons of the butter to the pan and melt. When the butter foams, add the garlic, onions, sage, thyme and some salt and pepper, and cook to soften, 7 to 8 minutes. Stir in 2 tablespoons flour, then deglaze the pan with the wine. Add the chopped mushrooms and whisk in the flavored stock. Cook to thicken a bit and add the chicken back to the sauce.
  • Cool and store for a make-ahead meal. Reheat over medium heat.
  • To serve, heat the remaining 1 cup stock, the milk and 1 cup water to a low boil. Whisk in the polenta, and then whisk to thicken, 2 to 3 minutes. Stir in the remaining 2 tablespoons butter, some salt and pepper and the grated cheese.
  • Serve the polenta in shallow bowls topped with the chicken, gravy and a sprinkle of parsley.

ROAST CHICKEN VERMENTINO



Roast Chicken Vermentino image

This rich, delicious roast uses the broth from rehydrated mushrooms for extra flavor. Porcinis aren't a necessity, but pick some up if you can. You'll be glad you did. Pair this with a nice salad and the leftover wine for an excellent evening.

Provided by Malcolm Mclaren

Categories     dinner, project, main course

Time 1h30m

Yield Serves 4

Number Of Ingredients 8

2 1/2 ounces (about 2 1/2 cups) dried porcini mushrooms, or mixed dried mushrooms
1/4 up extra-virgin olive oil
2 cloves garlic, finely sliced
Salt and freshly ground black pepper
1 4 1/2 -pound chicken, cut into 8 pieces
2 pounds waxy boiling potatoes, like Yukon gold or red-skinned potatoes, quartered
1 tablespoon chopped rosemary
1 cup Vermentino, or other crisp, citrusy white wine, like Pinot Grigio

Steps:

  • Preheat the oven to 400 degrees. Bring 1 2/3 cups water to a simmer, and stir in the porcini; soak for 10 minutes. Drain, reserving both mushrooms and broth. Roughly chop the mushrooms.
  • Heat 1 tablespoon of the oil in a 10-inch skillet over medium-high heat. When hot, add the garlic and cook until lightly browned. Add the mushrooms and saute for 2 minutes. Stir in the mushroom broth, bring to a boil and then simmer for about 10 minutes, so that it reduces by 1/3. Season to taste with salt and pepper.
  • Trim off excess fat from the chicken pieces. Rinse and pat dry. Place the chicken, skin-side down, in one layer, in a large roasting pan. Tuck the potatoes and mushrooms around the chicken. Pour reduced mushroom broth over the chicken. Sprinkle with the rosemary, wine and remaining 3 tablespoons oil. Season with salt and pepper. Roast in the oven for 30 minutes. Turn the chicken over, season with more salt and pepper and continue cooking until the chicken and potatoes are lightly browned, 30 to 35 minutes more. Serve with the vegetables and the juices from the pan.

Nutrition Facts : @context http, Calories 1031, UnsaturatedFat 33 grams, Carbohydrate 56 grams, Fat 53 grams, Fiber 8 grams, Protein 71 grams, SaturatedFat 15 grams, Sodium 1902 milligrams, Sugar 2 grams, TransFat 0 grams

CHICKEN BREASTS WITH PORCINI MUSHROOMS



Chicken Breasts With Porcini Mushrooms image

I prepared this for us 4 for Valentine's Day 2012 and will keep this delicious souvenir here. I roasted at hot temperature the chicken in the skillet and I continue cooking at low temperature in the oven (65°C/150°F). This is not possible with every kind of oven. If you don't have simply cook the chicken through and serve immediately. Read more about low temperature chicken under: http://www.seriouseats.com/2010/04/sous-vide-basics-low-temperature-chicken.html

Provided by Artandkitchen

Categories     Chicken Breast

Time 50m

Yield 4 serving(s)

Number Of Ingredients 15

4 chicken breasts, skinless butterflied
1/2-1 teaspoon spices (herbes de Provences or Mexican Seasoning Mix or)
2 tablespoons margarine
1/2 cup onion, chopped
250 g mushrooms, fresh or 250 g frozen porcini mushrooms, in pieces
1/2 cup white wine
1/2 cup heavy cream
1 cup broth
1 teaspoon cornflour
3 garlic cloves, minced
1 teaspoon lemon zest, grated
1 tablespoon chives, chopped (or more or other herbs to taste)
1/4 teaspoon black pepper
salt
chives, for decoration

Steps:

  • Preheat the oven and one Pyrex at 65°C/150°F.
  • Rub the chicken with the Mexican spices.
  • Heat skillet with 1 tablespoon margarine at high temperatures and add the chicken.
  • Cook the chicken on each side for about 2 minutes until light brown. Set aside in the preheated oven for at least 20 minutes.
  • In the same skillet add the second tablespoon of margarine.
  • Add onions and cook until soft.
  • Add mushrooms and cook for 5 minutes.
  • Dissolve corn flour in broth.
  • Now add wine, cream, broth with cornfour, lemon zest, pepper, garlic and chives.
  • Stir until combined, adjust salt and pepper and place another bowl in the oven until ready to eat.
  • Just before serving, place the chicken hearth on the plate adjust sauce on the plate and decorate with some chives if you want.
  • Note: cooking at low temperature will allow you to prepare in advance and have time for your guests as the meat will not dry out rapidly.

Nutrition Facts : Calories 453.3, Fat 30.4, SaturatedFat 12, Cholesterol 133.7, Sodium 327, Carbohydrate 6.7, Fiber 0.9, Sugar 2.2, Protein 32.8

ITALIAN CHICKEN STOUP WITH PORCINI, PORTOBELLO AND PEPPERS



Italian Chicken Stoup with Porcini, Portobello and Peppers image

Stoup is a term that I made up to describe a soup almost as thick as stew. This is a cacciatore that I think is the easiest way to eat and enjoy the flavors - no bones, no muss or fuss and lots of juice. I won't turn down a bowl of the original, but I prefer this dish.

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 1h15m

Yield s: 4 to 6 servings

Number Of Ingredients 20

1 large red bell pepper
1/3 cup dried porcini mushrooms (a handful)
3 cups homemade or store-bought chicken stock
3 tablespoons EVOO
4 ounces pancetta, cut 1/8-inch thick, diced
2 large portobello mushroom caps, chopped
1 onion, finely chopped
4 cloves garlic, finely chopped
1 red chile pepper, thinly sliced
2 sprigs fresh rosemary, finely chopped
1 large bay leaf
Kosher salt and freshly ground black pepper
1/4 cup tomato paste
1 cup dry red or white wine
One 14-ounce can stewed tomatoes
4 cups pulled or chopped cooked chicken meat
Ciabatta or other crusty bread
Shaved pecorino cheese, for garnish
Coarsely chopped fresh flat leaf parsley, for garnish
Bread, for serving

Steps:

  • Char the pepper on a gas burner or under the broiler with the oven door slightly ajar to allow steam to escape. Place the evenly charred pepper in a bowl, cover and cool. Peel and seed the pepper, and then chop.
  • Meanwhile, place the dried mushrooms in a small pot with the chicken stock and bring to a boil. Reduce the heat and simmer a few minutes to soften mushrooms. Once tender, turn off the heat.
  • While the dried mushrooms are softening up, heat the EVOO in a Dutch oven over medium-high heat. Add the pancetta and brown 2 minutes. Add the portobello mushrooms and brown until dark, 8 to 10 minutes. Add the onions, garlic, chile pepper, rosemary and bay leaf. Season with some salt and pepper and cook to soften, 10 minutes. Add the tomato paste and stir 1 minute. Add the wine and stir. Add the porcini mushrooms and their stock, all but the last few spoonfuls, as grit may have settled here. Add 3 cups water, the stewed tomatoes, chicken and chopped roasted red peppers. Bring to a low boil, and simmer 15 minutes. Cool and store for a make-ahead meal. Reheat over medium heat, adding water if necessary to thin.
  • Serve in shallow bowls. Top with the shaved pecorino and parsley, and bread for mopping.

GLAZED CHICKEN WITH PORCINI AND CRISP POTATOES



Glazed Chicken with Porcini and Crisp Potatoes image

Provided by Andrea Albin

Categories     Chicken     Mushroom     Potato     Roast     Dinner     Marsala     Honey     Potluck     Shallot     Gourmet     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 13

2 cups dried porcini mushrooms ( 1 3/4 ounces )
1 1/2 cups boiling-hot water plus 1/4 cup cold water
1 cup thinly sliced shallots (about 3 medium)
1/3 cup olive oil, divided
1 1/2 teaspoons chopped thyme plus 3 whole sprigs
5 tablespoons dry Marsala, divided
1 1/2 tablespoons mild honey
1 whole chicken (about 3 1/2 pounds)
2 1/4 pounds large Yukon Gold potatoes
1/2 tablespoon all-purpose flour
1/2 cup reduced-sodium chicken broth
1 tablespoon white-wine vinegar
Equipment: kitchen string

Steps:

  • Soak porcini in hot water (1 1/2 cups) in a small bowl until well softened, 20 to 30 minutes. Lift porcini out, squeezing liquid into bowl, then rinse porcini (to remove any grit) and coarsely chop. Strain soaking liquid through a sieve lined with a damp paper towel into a small saucepan and reserve.
  • Preheat oven to 425°F with rack in middle.
  • Cook shallots in 2 tablespoons oil with 1/4 teaspoon salt in a 12-inch nonstick skillet over medium heat, stirring occasionally, until golden, about 7 minutes. Add porcini, chopped thyme, and 1/4 teaspoon pepper and cook, stirring occasionally, 2 minutes. Add 3 tablespoons Marsala and boil until most of liquid has evaporated, then remove from heat.
  • Add honey to soaking liquid in saucepan with thyme sprigs, remaining 2 tablespoons Marsala, and 1/4 teaspoon salt. Boil until syrupy and reduced to about 3 tablespoons, 15 to 20 minutes. Discard thyme sprigs.
  • Meanwhile, remove excess fat from chicken and pat dry. Season inside and out with a rounded teaspoon salt and 3/4 teaspoon pepper. Stuff cavity with mushroom mixture and tie legs with string.
  • Put chicken in a small (13-by 9-inch) roasting pan. Roast until an instant-read thermometer inserted into fleshy part of a thigh (do not touch bone) registers 170°F, about 1 hour. About 5 minutes before chicken is done, brush with all of honey glaze. If glaze begins to get too dark before chicken is cooked through, loosely cover with foil.
  • While chicken roasts, peel potatoes and cut into 1/2-inch pieces. In cleaned nonstick skillet, heat remaining 3 1/3 tablespoons oil over medium heat, then add potatoes, stirring to coat. Stir in remaining 1/4 cup water and simmer, covered, stirring occasionally, 10 minutes. Remove lid and increase heat to medium-high. Add 1/2 teaspoon salt. Continue to cook, stirring occasionally, until liquid has evaporated and potatoes are golden brown all over, about 20 minutes more. Transfer to a baking sheet (do not cover).
  • Transfer chicken to a cutting board to rest 15 minutes. Turn off oven and put potatoes in oven to keep warm.
  • Meanwhile, straddle roasting pan across 2 burners and add flour. Cook over medium-high heat, stirring, 1 minute. Add broth and vinegar, stirring and scraping up brown bits. Boil mixture until reduced by about a third, about 4 minutes. Strain through a fine-mesh sieve into a gravy boat.
  • Discard kitchen string from chicken. Scoop out mushroom mixture into a bowl, stir in potatoes, and serve with chicken.

PORCINI CHICKEN WITH WILD RICE AND WHEAT BERRIES



Porcini Chicken with Wild Rice and Wheat Berries image

Categories     Chicken     Mushroom     Tomato     Bake     Dinner     White Wine     Winter     Dill     Wild Rice     Simmer     Gourmet

Number Of Ingredients 16

8 cups water
1 cup wild rice
1 3/4 teaspoons salt
1 cup hard wheat berries*
2 ounces dried porcini* (2 cups)
2 pounds skinless boneless chicken breast halves (6 small or 4 large)
1/4 teaspoon black pepper
1 tablespoon vegetable oil
1 tablespoon unsalted butter
3 large garlic cloves, minced
1/2 cup dry white wine
1 (14- to 16-ounces) can diced tomatoes, drained
1/3 cup chopped fresh dill
Garnish: chopped fresh dill
Special Equipment
an electric coffee/spice grinder

Steps:

  • Cook rice:
  • Bring 4 cups water to a boil in a 2-quart heavy saucepan, then add rice and 1/2 teaspoon salt. Reduce heat to low and simmer, covered, until rice is tender and grains are split open, 1 to 1 1/4 hours (not all liquid will be absorbed). Drain in a colander.
  • Cook wheat berries while rice simmers:
  • Bring remaining 4 cups water to a boil in a 3-quart heavy saucepan, then stir in wheat berries and 1 1/4 cups porcini. Reduce heat and simmer, partially covered, over low heat until wheat berries are tender, 1 to 1 1/4 hours. Stir in 1/2 teaspoon salt and pour wheat berry mixture into a large sieve set over another saucepan or a skillet. Reserve wheat berries and porcini in a bowl and boil cooking liquid until reduced to about 1 cup, then add to wheat berry mixture. (Cut up any porcini that are large.)
  • Cook chicken:
  • Put oven rack in middle position and preheat oven to 450°F.
  • Grind remaining 3/4 cup porcini to a powder in coffee/spice grinder. (If porcini are too moist to grind, dry completely on a baking sheet in oven 3 to 5 minutes, then cool before grinding.)
  • Pat chicken dry, then arrange in 1 layer on a sheet of wax paper. Sprinkle both sides of chicken with remaining 3/4 teaspoon salt and season with pepper. Put porcini powder in a fine mesh sieve and dust both sides of chicken generously, shaking off excess.
  • Heat oil and 1/2 tablespoon butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then brown chicken in 2 batches, without crowding, turning over once, about 4 minutes per batch. Transfer chicken to a shallow baking dish as browned (reserve fat in skillet). Bake browned chicken until just cooked through, 3 to 5 minutes, then let stand 5 minutes before slicing.
  • While chicken bakes and stands, add remaining 1/2 tablespoon butter to fat in skillet and cook garlic over moderately low heat, stirring, 1 minute. Add wine and boil over high heat, stirring and scraping up brown bits, until reduced by half, about 3 minutes. Add wild rice, tomatoes, and wheat berry mixture (including reduced cooking liquid) and bring to a boil, stirring occasionally. Stir in dill and season with salt and pepper. Slice chicken and serve with rice mixture.
  • *Available at natural foods store and specialty markets.

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From goodfood.com.au


PORCINI-BRAISED CHICKEN THIGHS RECIPE | JAMES BEARD FOUNDATION
Preheat the oven to 375°F. Season each chicken thigh with 1/2 to 3/4 teaspoon salt (depending on its size; a large thigh will weigh about 10 ounces and a small one about 6 ounces) and 1⁄4 teaspoon pepper. Heat a black steel pan over high heat until very hot. Add 1 tablespoon of the oil and heat until the surface is rippling but not smoking.
From jamesbeard.org


HAVOC IN THE KITCHEN - PORCINI MUSHROOM CHICKEN SKILLET
2021-04-14 In a large pan combine the olive oil and butter over high medium heat. Cook the chicken strips for about 5 minutes, stirring one or twice, for about 5 minutes or until no longer pink. Reduce heat to low medium. Add the onions and garlic and cook for 5 minutes. Add the chopped mushrooms, dried herbs, and seasonings.
From havocinthekitchen.com


10 BEST FRESH PORCINI MUSHROOMS RECIPES | YUMMLY
2022-07-04 Polenta Crostini Bites With Caramelized Porcini Mushroom Cicchetti La Bella Vita Cucina. heavy cream, Italian parsley leaves, polenta, lemon juice, minced garlic and 12 more.
From yummly.com


PORCINI STUFFED CHICKEN WITH GRAVY — MICHELLE DAMIANI
2021-04-27 1 egg, lightly beaten. 1 chicken. 1 recipe gravy, below. Process. Preheat oven to 220 C/ 425 F. Saute onion and mushrooms in olive oil over medium high heat until onions are soft, and then toss in the bread. Stir, cooking until the bread is a little crisp from the oil. Sprinkle in salt and pepper and check for seasoning.
From michelledamiani.com


CHICKEN IN WINE AND TORTA FIGASSA: RACHEL RODDY'S RECIPES FOR AN ...
2021-01-09 A chicken braised with wine, porcini and herbs and a polenta cake baked with grappa-infused figs Rachel Roddy’s pollo alla Toscana . …
From theguardian.com


PORCINI MUSHROOM RECIPES | ALLRECIPES
9. Vareniky are like big ravioli with different fillings (meat, potato, berries, fruits, vegetables, mushrooms, etc.) This recipe for vareniky is stuffed with a potato and mushroom filling. Serve them with butter and chopped parsley, fried onions, pork cracklings, or sour cream and fresh dill. By Ukrainian Chef.
From allrecipes.com


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