Chicken with Porcini & Tomatoes

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29 June 2021 BY Julie Biuso
SERVES: 6

Porcini add a spicy depth of flavour to this chicken sauté. Team it up with mash or rice to help balance the budget.

Ingredients

10-20g (about ½ oz) dried porcini mushrooms 1 cup hot water 2 skinned and boned chicken thighs, excess fat removed 6 chicken wings 6 chicken drumsticks 3 Tbsp standard flour 1-2 Tbsp olive oil 2 Tbsp butter Salt and freshly ground black pepper to taste 1 medium onion, peeled and finely chopped 2 cloves garlic, peeled and finely chopped 2 Tbsp chopped rosemary ½ cup dry white wine 400g (14 oz) crushed tomatoes 2 Tbsp chopped parsley

Method

1 Soak porcini in hot water for 20 minutes. Dust half the chicken pieces with flour. Heat 1 tablespoon of olive oil in a large and deep frying pan (skillet) over medium heat, drop in butter, and while it is sizzling, add chicken pieces. Cook until golden all over. If they don’t all fit in one go, brown as many as will fit, then squeeze them together, as the heat will keep them sizzling, to make space in the pan for browning the remainder. Add a splash more oil if required. Transfer to a plate when browned and season with salt and grind over a little pepper.

2 Lower heat under pan and add onion. Cover pan with a lid and cook gently for about 10 minutes until tender, adding 1-2 tablespoons of water to stop the onion from catching. Stir in garlic and rosemary and cook though for 1 minute. Pour on wine and cook until evaporated by half.

3 Meanwhile, remove porcini from soaking liquid (reserve soaking liquid) and if they feel gritty, give them a quick wash under running water. Chop coarsely. Strain soaking liquid through a sieve lined with paper towels to catch any grit. Add chopped porcini and strained liquid to pan with tomatoes and half a teaspoon of salt, or to taste. Return chicken to the pan and bring to a gentle bubble. Cook gently, covered with a lid, until chicken is fork-tender, about 30 minutes (the chicken should just about fall off the bones). Season with freshly ground black pepper and stir in parsley. Serve hot.

Chicken with Porcini & Tomatoes

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