Italian Recipes

Creamy Chicken with Mushrooms and Herbs

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Pollo con i Funghi (Chicken with Mushrooms)
Category: Main Course
Servings: 4

This rich and savory Chicken with Mushrooms recipe is a comforting Italian dish that blends tender chicken, earthy mushrooms, and a creamy sauce for a mouthwatering meal. Perfect for a family dinner or a special occasion, this dish showcases the simple elegance of Italian cuisine. With a balance of fresh herbs, white wine, and a touch of cream, the flavors meld beautifully to create a satisfying meal everyone will love.

Ingredients

Ingredient Quantity
Chicken (preferably thighs or legs) 660g
Dried mushrooms 30g
Shallot 50g
Garlic 1 clove
Extra virgin olive oil To taste
White wine 55g
All-purpose flour 30g
Fresh rosemary 2 sprigs
Fresh thyme 2 sprigs
Fresh cream (liquid) 85g
Black pepper To taste
Fine salt To taste

Instructions

  1. Prepare the Dried Mushrooms: Begin by soaking the dried mushrooms in warm water for about 20 minutes. This will rehydrate them and bring out their earthy flavors. Once softened, drain them, keeping the soaking water to use later in the recipe.

  2. Prepare the Shallot and Garlic: While the mushrooms are soaking, peel and finely chop the shallot. Then, peel and crush the garlic.

  3. Start the Sofrito: In a large casserole or deep skillet, heat a drizzle of extra virgin olive oil over medium heat. Add the chopped shallot and garlic to the pan, stirring occasionally. Let them cook gently for about 7-8 minutes until softened and fragrant, but not browned.

  4. Prepare the Chicken: While the shallot and garlic cook, dust the chicken pieces with flour, ensuring they are coated evenly on all sides. This step helps create a light crust on the chicken when seared.

  5. Brown the Chicken: Once the shallot and garlic are ready, add the chicken pieces to the pan. Brown the chicken on all sides, about 4-5 minutes per side, until golden and crispy. This will help lock in the flavors and juices.

  6. Add the Mushrooms and Deglaze: Add the rehydrated mushrooms (after draining and chopping them) to the pan with the chicken. Pour in the white wine, stirring to combine. The wine will deglaze the pan, lifting any flavorful bits stuck to the bottom. Allow the wine to cook down for a couple of minutes.

  7. Season and Simmer: Add salt and pepper to taste, then pour in 300g of the mushroom soaking water. Stir everything to combine and bring the mixture to a gentle simmer. Add the sprigs of fresh rosemary and thyme to infuse the dish with their aromatic flavors. Cover the pan with a lid and let it simmer for about 50 minutes on low heat, allowing the chicken to cook through and absorb the flavors.

  8. Finish the Sauce: After 50 minutes, remove the lid and continue cooking for another 10 minutes, allowing the sauce to reduce slightly. This will help concentrate the flavors and thicken the sauce.

  9. Add the Cream: Once the sauce has reduced and the chicken is fully cooked, stir in the fresh cream. This will give the dish a rich, velvety texture and a luxurious finish.

  10. Serve: The Chicken with Mushrooms is now ready to serve. Plate the chicken, ensuring it is covered with the creamy mushroom sauce, and garnish with a few extra sprigs of rosemary or thyme if desired. Serve hot with your favorite side dishes, such as mashed potatoes or crusty bread to soak up the sauce.

Enjoy the comforting flavors of this Italian classicโ€”perfect for a cozy dinner or a special occasion meal.

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