Braised Chicken with Porcini Mushrooms – Recipe! Image 1
Food, Main Courses

Braised Chicken with Porcini Mushrooms – Recipe!

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I have always been fond of French cuisine and my Braised Chicken with Porcini Mushrooms mimics the flavors of casual bistro food in Paris.  This dish is simplistic, yet delicious and beautiful served on a chilly evening for family, friends or that special someone.

You don’t see fresh Porcini mushrooms everywhere like other varietals, however you can find them dried in most markets.  Hydrating dried porcini’s is as simple as pouring hot water over top and allowing them to come to life.  You can also find porcini’s in specialty food stores, either vacuum packed fresh frozen, or refrigerated.  They’re a special mushroom with a brilliant earthiness that’s much different than a classic mushroom — the taste brings tremendous umami flavors to the recipe.  Strain the water and use it as broth or reserve it for another meal, like mushroom risotto.

Chicken quarters are a leg and thigh still attached, which offers a bigger portion of chicken, and some exquisite taste.  Another bonus to a chicken quarter is that they are inexpensive because it’s one less step a butcher needs to do when slicing up a chicken.  I made this recipe with two quarters, but you can add two more for a party of four or more.

Braised Chicken with Porcini Mushrooms – Recipe! Image 2


2-4 chicken quarters

1 white onion, sliced

4 ounces porcini mushrooms, hydrated

1/2 apple, diced

2 cups chicken broth or 1 cup chicken broth and 1 cup porcini mushroom liquid, strained

2 teaspoons Dijon mustard

1 tablespoon butter

salt and pepper

olive oil for cooking

(Serves 2-4)

Braised Chicken with Porcini Mushrooms – Recipe! Image 3

Braised Chicken with Porcini Mushrooms – Recipe! Image 4

To Prepare:

  1. Sprinkle salt and pepper on both sides of chicken quarters.  Allow to rest for 10 minutes.
  2. Add olive oil to pan and place over medium-high heat.  After 2 minutes, add chicken.  Sear for 4 minutes, flip and sear other side for 4 minutes.
  3. Add onions around edges of chicken, stir.  Sprinkle with 1 teaspoon salt, stir.
  4. Add mushrooms and apple, stir to combine with onions.  Cook 1 minute.  Add broth and cover pan with lid.  Reduce to heat simmer and cook for 25 minutes.
  5. Remove lid and add mustard, stir to combine with broth.  Add butter and stir.
  6. Turn off heat, and ladle over couscous, rice or potatoes.  Enjoy!


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