Chicken - delicious meat that can be baked, boiled, or stewed. Especially delicious chicken is obtained with mushrooms. This fragrant dish will complement any side dish and will look impressive even on a festive table.
Chicken with mushrooms - the basic principles of cooking
For cooking chicken with mushrooms use any part of the bird. If you want to get a dietary meal, cook it from the breast. From the legs and hips, it will turn out to be more bold, and the taste of the dish will be more fragrant and saturated. Chicken with mushrooms step-by-step fillet recipe is refined and tender.
The hen's carcass is washed, carefully examined for the presence of feathers, if any, be sure to remove them. Then cut it into pieces. Wash again. You can immediately begin cooking. But, in order to make it fragrant, and the taste is more saturated, it is better to pickle the chicken. For the marinade, you can use olive oil, mayonnaise, ketchup, mustard, herbs and spices.
Mushrooms can be any. The main dish is cooked with champignons. They can be bought in any store all year round. If you cook a dish with forest mushrooms, it will turn out no less tasty.
Mushrooms washed from dirt, twigs and leaves. There is a small secret here: it is better to simply wipe champignons with a damp sponge, as they quickly absorb moisture. Forest mushrooms, it is desirable to soak in cold water for half an hour.
Mushrooms are cut into small pieces and fry in butter or vegetable oil until light brown. Fried mushrooms spread in a separate plate. In the same pan add butter and spread pieces of chicken. Meat is fried on medium heat until it turns white. Then the fire is increased and continue to fry until the chicken is covered with a ruddy crust.
In the pan with the meat spread the fried mushrooms and pour the sauce. Best served for this dish sauce, cooked on the basis of cream, natural yogurt or sour cream. Red or white wine will make the flavor of the sauce more vivid.
The meat with mushrooms continues to stew in the sauce until it thickens. All season with spices, and add fresh finely chopped greens. At the end, you can add hard or soft cream cheese. Cooking chicken with mushrooms can be on the stove, in the oven or the slow cooker.
Recipe 1. Chicken with mushrooms - a recipe step by step
Ingredients
a pound of chicken fillet;
Provencal herbs;
400 g of champignons;
fresh parsley;
300 ml of cream;
olive oil;
200 grams of cheese;
two cloves of garlic;
salt and pepper freshly ground.
Method of preparation
1. Rinse the chicken fillet. Cut off excess fat, films and skin. If you do not have a fillet, you can use a chicken leg, cutting off all the meat from the bones. Cut the fillet into small pieces. Lightly dry the chicken, laying it on napkins.
2. Place a large cast iron skillet or a small cauldron on the stove. Turn the fire on medium level. Pour in olive oil and heat it up. Put the chicken in the pan and fry it, stirring constantly, until half cooked.
3. Rub the mushrooms with a damp sponge. Remove the thin peel from the caps. Cut the mushrooms into not too thin slices. Do not wash mushrooms under the tap. These mushrooms quickly absorb moisture, and during frying, they will give it away. As a result, the mushrooms will not be fried, and stew.
4. Place the frying pan in which the chicken was fried, again on the stove. Top up with olive oil and heat over medium heat. Put the mushrooms in the pan and fry them, stirring regularly, until half cooked.
5. Peel the garlic cloves. Peeled garlic finely crumble with a sharp knife, rub on a fine grater, or pass through the garlic press. Put the garlic mass in a deep bowl.
6. Add to the garlic Provencal herbs and cream. Rinse greens, shake off excess moisture and finely shred it. Add chopped greens to a bowl of ingredients for the sauce. Shake the whole thing thoroughly with a whisk or fork.
7. Add chicken to pan with fried mushrooms. Stir. Fill the contents of the pan with cream sauce and mix again. Twist the fire and hold on the stove until boiling.
8. Chop hard or homemade cheese into small pieces or grate on a grater with large holes. Add cheese to the chicken with mushrooms, stir and simmer for about seven minutes. Season with freshly ground pepper and lightly salt.
9. Serve chicken with mushrooms. Perfectly boiled potatoes or mashed potatoes.
Recipe 2. Chicken with mushrooms and red wine - recipe step by step
Ingredients
400 g chicken breast, or three chicken legs;
salt;
large onion;
a glass of red wine;
spices;
15 grams of wheat flour;
400 g oyster mushrooms.
Method of preparation
1. Wash chicken breast. If there is skin, cut it off, remove the film and excess fat too. If you use chicken legs, remove the skin from them and separate the meat from the bones with a sharp knife. Drain the fillets, and cut into small pieces. Put the chicken in a cast iron cauldron.
2. Clean the onion from the husk. Wash the onion and shred it finely. Place the shredded onions in a cauldron with chicken. Fill the contents of the cauldron with red wine. Season with spices and mix by hand. Leave the meat to marinate for half an hour.
3. Put the oyster mushrooms in a bowl of cold water. Soak them for an hour. Then wash the mushrooms well under running water and cut them into small pieces.
4. Put the cast iron skillet on the stove, pour in some vegetable oil. Put oyster mushrooms in a frying pan and fry them, stirring them regularly with a wooden spatula, until light rosy. Put the fried mushrooms in a saucepan with chicken. Add boiled water so that it completely covers the chicken with mushrooms.
5. Add wheat flour to the pan. In order not to form lumps, dilute it with a small amount of flour, pour it into a saucepan and mix well. Cover and simmer over moderate heat for about forty minutes.
Recipe 3. Chicken with mushrooms and creamy garlic sauce - recipe step by step
Ingredients
half a kilo of chicken breast;
250 g of champignons;
nutmeg;
20 g thyme;
50 ml of milk;
salt;
70 ml of white dry wine;
50 ml of vegetable oil;
two cloves of garlic;
freshly ground black pepper.
Method of preparation
1. Wash chicken breast, if you have skin, cut it with a sharp knife. Remove film and excess fat. Cut the fillet into small pieces. If you don't have breasts, you can use legs or hips. They also wash, then remove from their skin. Use a sharp knife to cut the fillet from the bones. Blot the fillet with a napkin or paper towel. Season the chicken with salt and pepper and mix well with your hands, rubbing the spices into the meat.
2. Rub the mushrooms with a damp sponge. Trim the legs and remove the thin skin from the caps. Small mushrooms can leave whole. Cut large mushrooms into four parts. 3. Heat the cast iron skillet over high heat. Pour in the vegetable oil and place the chicken pieces into it. Fry the meat on high heat, stirring it a couple of times so that the surface of the chicken is covered with an appetizing crust. Put the half-cooked meat on a plate.
4. In the skillet, where the meat was fried, add oil and put the mushrooms in it. Fry the mushrooms, constantly stirring with a spatula, until golden. At first, the cooking should be moderate. When the moisture is evaporated, increase the intensity of the fire and fry for another five minutes.
5. Peel the garlic cloves. Finely crumble the peeled garlic with a sharp knife, or pass it through the garlic press. Add chopped garlic to the pan with the fried mushrooms. Stir and fry for about half a minute. Then fill the contents with red wine. Stir and cook until it has evaporated.
6. Add chicken to the mushroom pan. Stir. Contents pour cream and milk. Season everything with spices and mix with a wooden spatula. Keep on fire until the sauce thickens. Then twist the fire, cover and simmer for a few more minutes. Taste the sauce, if not enough salt or spices, add them. Rinse greens, shake off excess moisture and finely shred it. Add the greens to the chicken with mushrooms and serve with a side dish of potato or spaghetti.
Chicken with mushrooms (step by step) - tips and tricks
- The sauce for the dish can be made from sour cream or cream.
- To make the fillet juicy, fry it over intense fire. The crust that forms on the surface will keep the juice inside.
- Wipe the champignons with a damp cloth so that the mushrooms absorb moisture as little as possible.
- Instead of flour for thickening, you can use potato or corn starch.
- To avoid lumps, fry the flour before adding it to the sauce.
