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Chicken with mushrooms

Chicken with mushrooms

I have already prepared this chicken with mushrooms for dinner tonight.

Comparing to the other time I prepared it, I doubled the mushroom quantity. Because it happens as for potates, when cooked with chicken – at the end they are quite better than the chicken itself.

I am giving you “free” quantities. Feel free to add more or use less mushrooms/onions. I have to tell you that I am not a mushroom lover, but in this recipe they are delicious. Remember mushrooms reduce themselves so much during cooking (they’re all water). I used a 1.1 pound package.

Ingredients:

  • chicken thighs
  • 1 1/2 red onion
  • extra virgin olive oil
  • 1.1 pound peeled white mushrooms, sliced
  • salt
  • 1 cup (even less) chicken broth
  • 1/4 cup white wine

Instructions:

  1. Clean mushrooms eliminating stems and peeling their chapel.Slice them.
  2. Put a thread of extra virgin olive oil on a anti adherent pan and turn on the gas. As soon as it heats, add the chicken thighs and let them color on both sides.
  3. In the meanwhile clean and slice onions.
  4. With a tong take the chicken out of the pan and let them rest in a plate.
  5. Put onion inside the pan and let it cook, becoming soft and lightly colored. Add mushrooms. Mix with onions and let them cook a few minutes.
  6. Transfer chicken back to the pan together with onion and mushrooms. Add white wine and let cook until it evaporates.
  7. Add salt to taste and 1/4 cup chicken broth. Reduce gas and add a lid to the pan. Cook in low gas until chicken is done, adding more broth if necessary.
  8. Serve warm.
  9. Buon appetito!


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