I want to cook all kinds of things when I get home from work but I really have to have a good talking to myself. I should not cook all night. I have a cake going here and dinner going there and I’m looking into perhaps whipping up THAT as well. The biggest problem is that often Skater, isn’t fond of what I’ve cooked. Leaving me with what I want to cook and then an abridged version of it.
Lately I’ve been working on a few one pot dinners. Skater seems to like most of them so I am on a winning streak. He loved this quick one pot chicken and mushroom dish, which made me very hopeful for the future. I’ll link you to some of my recent really quick one pot winners at the end of this post. This uses a very economical cut of chicken but some potentially expensive porcini mushrooms. I love these with a passion and they make this simple dish ever so special. It will take you about 15-20 minutes
You can serve this with rice or risotto or quinoa or barley, farro grains or with polenta. I made a lovely organic white polenta with parmesan and butter. It looked like mashed potato. Skater wholeheartedly rejected it. Score 1:1.
Do you like polenta?
- 6 chicken drum sticks
- 100ml olive oil (3 oz/ 4 Tablespoons)
- 1 onion chopped
- 3 small cloves garlic
- 200 gm mushrooms halved (2 cups)
- ½ cup chopped bacon
- 1 cup ( 250 ml / 8 fl oz ) red wine
- 50 gm / 1.8 oz porcini mushrooms (or 20 gm packet , whatever you can get)
- 2 cups of stock ( 500 ml/ 16 fl oz) you can include mushroom liquor, strained
- ¼ cup of chopped parsley
- 2 anchovies
- ¼ cup cream ( optional. You can use lite evaporated milk or cream)
- Optional basil leaves to serve
- Put the porcini mushrooms in a bowl or jug and add cold water to cover. Leave to soak until soft. (about 10 minutes
- Heat a large pot. Add the olive oil and then add the legs and brown them. Turning till evenly coloured. Take out of the pan and set aside on a plate while you prepare the sauce to cook them in.
- Leave the pot or deep frypan on the heat and add the bacon, onion, mushrooms, anchovies & garlic and saute on low till softened. Add the stock (a mix of stock and some drained porcini water- never use the last bit of the porcini water as it will be gritty) and red wine. Add the drained porcini's, the chicken and the cream. Put a lid on to the pot and simmer on low for 10 minutes. Test the chicken with the tip of a knife making sure the juices run clear, if not let it cook for a few minutes more.
- Remove the lid and add the parsley and turn up the heat a little and let reduce by up to ¼. Taste. If the sauce tastes a little flat add salt and a Tablespoon of balsamic vinegar (or lemon juice) and stir.