Chicken and mushrooms are a very successful combination, and chicken and mushroom recipes often also have cream. Here we instead have tomatoes, which make (I think) for an earthier dish. The recipe calls for porcini, but any good quality flavorful wild mushroom will work.
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour, 20 minutes
Ingredients:
- A chicken weighing about 3 1/3 pounds (1.5 k), chopped
- 1 pound (450 g) fresh porcini or other wild mushrooms
- A 1-pound (400 g) can chopped tomatoes
- An onion, peeled and chopped
- Heated broth (bouillon will work)
- A sprig of fresh sage
- 1/4 cup olive oil
- Salt and pepper to taste
Preparation:
Heat the oil in a broad fairly deep skillet or pot, sauté the chopped onion and the sage until the onion is pale and translucent, then add the chicken pieces and brown them over a brisk flame, turning the pieces to heat all side ans stirring the onion about lest it burn.
Season the chicken with salt and pepper and sprinkle a quarter cup (125 ml) of hot broth or bouillon over it, together with the tomato. Reduce the heat to a simmer and cook for about 45 minutes more, stirring occasionally and adding more hot broth if necessary to keep things from drying out.
In the meantime, clean the mushrooms, removing all traces o dirt with a soft cloth and trimming away the roots if need be. Dice the mushrooms.
Remove the chicken from the skillet, putting the pieces between two hot plates to keep them warm. Add the mushrooms to the skillet and cook them for about 15 minutes, stirring often. Return the chicken pieces to the pot, check seasoning, and cook another 5 minutes.
The wine? Red, and I might be tempted by a Col D'Orcia or a Montecucco, both wines from the Tuscan Maremma, where the mushroom crop is especially abundant.
Yield: 4 servings Pollo coi Porcini, Chicken with Mushrooms
Season the chicken with salt and pepper and sprinkle a quarter cup (125 ml) of hot broth or bouillon over it, together with the tomato. Reduce the heat to a simmer and cook for about 45 minutes more, stirring occasionally and adding more hot broth if necessary to keep things from drying out.
In the meantime, clean the mushrooms, removing all traces o dirt with a soft cloth and trimming away the roots if need be. Dice the mushrooms.
Remove the chicken from the skillet, putting the pieces between two hot plates to keep them warm. Add the mushrooms to the skillet and cook them for about 15 minutes, stirring often. Return the chicken pieces to the pot, check seasoning, and cook another 5 minutes.
The wine? Red, and I might be tempted by a Col D'Orcia or a Montecucco, both wines from the Tuscan Maremma, where the mushroom crop is especially abundant.
Yield: 4 servings Pollo coi Porcini, Chicken with Mushrooms
