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Braised Chicken Porcini and Thyme Risotto

April 6, 2013 by Tania 21 Comments

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This is one of my favourite ways to cook Porcini. They really are at there best when braised like this. Try this recipe for Quick Braised Chicken Porcini and Thyme Risotto and see for yourself. Perfect for when you need something extra warm and delicious.

Braised Chicken Porcini

One of my favourite ingredients is Porcini Mushrooms. I can’t resist the smell of them. Someone…. stop me… before ….I ..hyperventilate.  It’s a bit like  smelling freshly roasted coffee, if you like it it is irresistible.

Braised Chicken Porcini

The Porcini Chicken

Braised chicken Porcini Mushrooms

Dried Italian Porcini Mushrooms.

Do you want to know a bit about Porcini Mushrooms?

Braised Chicken Porcini Mushrooms

Porcini chicken

Some Porcini Mushroom facts  

  •  The name Porcini means “piglets” in Italian
  • Dried Porcini have more protein than most other commonly consumed vegetables apart from soybeans
  •  There are several types of Porcini with some different qualities, but all Porcini have a big, round, fleshy brown cap sitting on a short fat stem.
  • Porcini are often found growing in association with certain varieties of evergreen and hardwood trees; pine, spruce, eastern hemlock, birch and fir trees. Like many other wild mushrooms, Porcini mushrooms continue to resist efforts at cultivation because of the symbiotic relationship formed with the trees under which they grow. They remain a true wild mushroom, picked straight from the forest floor.
  • Porcini are also know by the names of  Boletus edibus,  Cep, Cèpe de Bordeaux, Champignon polonais, King Bolete and Penny Bun.
  • The cap’s underside contains tubes, rather than gills. The tubes contain the spores
  • Porcini can be found most commonly in Europe and North America but also with some success in South Africa and New Zealand
  • The Porcini mushroom can grow singularly or in small clusters of two or three.
  • Porcini mushrooms harvested in Italy are considered the true Porcini mushrooms.
  • Its flavor is nutty and slightly meaty, with a smooth, creamy texture. This mushroom emits a yeasty aroma reminiscent of sourdough.
  • Fresh Porcini are highly prone to spoilage and in Australia they can be found frozen but are more easily found dried
  • Porcini are well suited to drying as this intensifies their amazing flavour. They are reconstituted by soaking in warm water. The water is infused with the flavour and can also be used (once strained of dirt and particles)
  • Braised Chicken Porcini Mushrooms

    Porcini mushroom

    Now for the Braised Chicken Porcini…

Braised Chicken Porcini

Quick Braised Chicken Porcini and Thyme Risotto

The secret to getting great flavour and colour is to really brown off the chicken and after adding the tomato paste make sure that is browned off too.
5 from 6 votes
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course Main
Cuisine Italian Style
Servings 2 or 3

Ingredients
  

Porcini Braised Chicken

  • 80 ml olive oil 4 Tablespoon
  • 1/2 cup onion chopped
  • 100 gm carrot finely diced
  • 50 gm celery finely diced
  • 1 Tablespoon chopped thyme
  • 2 cloves garlic
  • 20 gm dried porcini
  • 500 gm chicken thigh fillet cut into large chunks
  • 2 Tablespoons tomato paste
  • 125 ml red wine
  • 2 anchovies
  • 375 ml stock or a combo of porcini water and stock

Thyme Risotto

  • 60 ml olive oil 3 tablespoons
  • 2 teaspoons thyme chopped fresh
  • 1 clove garlic
  • 1/2 onion chopped
  • 200 gm carnaroli rice 1 cup
  • 125 ml white wine can be replaced with stock)
  • 1 cups litre chicken broth 4 1/2approx
  • 30 gm butter or more if you want
  • 50 gm parmesan cheese - add more if you like or extra for sprinkling on when eating

Instructions
 

  • Put the Porcini into a jug or bowl and add 1 cup of warm water or enough to cover them and set aside
  • Put a thick bottomed pot on the stove and heat well before adding half or 2 Tablespoons of oil. Add the chopped onion, garlic, celery, carrot, anchovies and thyme and stir vigorously until softened. Add the chicken pieces and continue to stir on high till well coloured and browned on the out side.
  • Add the tomato paste and continue to stir till the paste is coating all of the chicken and vegetables and is also getting a nice brownish colour. Then add the red wine. Turn the heat down a little now. Then...
  • Drain the Porcini into a bowl , keeping the water. Add the mushrooms to the chicken with 1 cup of stock. Let the Porcini water stand for a minute so that any grit from the mushrooms will sink. Use about 1/2 to 3/4 of it and leave the rest behind.
  • Now, let this simmer covered. The sauce will reduce by about 1/2.

Thyme Risotto

  • Put a pot on and add the olive oil, garlic,onion and thyme and soften (sweating for several minutes) before adding the rice and toasting. Keep this moving until you have added some liquid. Once the rice is coated and warm add the white wine and let the bubbles subside, before adding 1/2 of the chicken stock. Stir well and turn it right down stir regularly.
  • Once the first lot of stock has been absorbed and you have stirred well. Add another 1/2 of the remaining stock and continue. Stir frequently. This will take up to 20 minutes.
  • Test the grains of rice, to make sure they are nearly cooked. If you feel it needs a little more time add a small amount more stock and stir on low. ( depending on your rice you you use you may need a little more or less than the full 1 litre ).
  • Your rice should be quite loose. ( as the rice sits it will gather up any of the liquid that is around it) Add the butter and cheese and salt and pepper to taste and put the lid on and sit for 5 or 10 minutes, enough time to check the chicken and call the eaters
  • Add chopped parsley or spinach to the Quick Braised Chicken with Porcini, if you like.
  • Also serve with mashed potato or plain rice

 

Braised Chicken Porcini Mushrooms

Browning off the chicken and vegetables

Braised chicken Porcini mushrooms

Adding the tomato paste and colouring

Braised Chicken Porcini Mushrooms

Add the red wine porcini water and stock

Braised chicken Porcini Mushrooms

Making the risotto

You could also try some of these Porcini recipes for inspiration

Le delicieux – Mushroom Risotto

Chomp Chomp- Porcini Polenta

My Kitchen Stories – Porcini & Parmesan Tart with Roast Mushrooms

Food and wine .com-  Porcini and Potato gratin

www.mykitchenstories.com.au

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Filed Under: Chicken and Poultry, Cooking with Mushrooms, RECIPES, Rice, Pasta and Grains Tagged With: braised chicken, Chicken dishes, Dried Porcini Mushrooms, fast dinners, Italian, Italian mushrooms, Mains, Porcini, Quick Braised Chicken Porcini, Quick chicken, Quick meals, What are Porcini mushrooms

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Reader Interactions

Comments

  1. Stefano

    April 15, 2013 at 12:06 pm

    I made this in ” Cucina de Stefano ” last night and the bride swooned it was so good. I used a nice rice called ” aquerello ” that I happened to have in my pantry! and found that it was better than most standard risotto rice types. A 50gm packet of really good Porcini was sufficient to carry the recipe. Thankyou and yummo!!

    Reply
    • MyKitchenStories

      April 15, 2013 at 6:49 pm

      This makes me so happy. Next time I visit “Cucina Stefano”, I want some too. Pleased that your blushing bride also enjoyed her dinner. Thanks for commenting

      Reply
  2. Nami | Just One Cookbook

    April 12, 2013 at 2:52 am

    5 stars
    Oh wow… I’d LOOOOVE to have this meal. Porcini is wonderful, and I love the flavor. The last picture made me want to have risotto. Haven’t had it for a while… Thanks for the great recipes!

    Reply
  3. Kiran @ KiranTarun.com

    April 11, 2013 at 4:03 am

    Oh my yum! This looks so fancy 🙂
    Kiran @ KiranTarun.com recently posted..Chocolate Hazelnut CookiesMy Profile

    Reply
  4. Barbara Bamber | justasmidgen

    April 10, 2013 at 12:32 pm

    5 stars
    I can’t believe you put a risotto together in such a sort time.. I’m so impressed! My risottos are hit and miss.. but I love these mushrooms (although I’ve never tried dry ones) so it’ll be a fun one to bookmark to try! xx
    Barbara Bamber | justasmidgen recently posted..Vintage Chippy Teacup VotivesMy Profile

    Reply
  5. Susan

    April 8, 2013 at 7:12 pm

    5 stars
    What a wonderful recipe, and I am loving the new look of the blog. Clever you, to put anchovies with your porcini mushroom sauce.
    Susan recently posted..Rhubarb and Custard Victoria SpongeMy Profile

    Reply
  6. Lorraine @ Not Quite Nigella

    April 7, 2013 at 9:19 pm

    I love porcinis too. I remember swooning over fresh ones in Italy at the markets!

    Reply
  7. cityhippyfarmgirl

    April 7, 2013 at 9:14 pm

    I love porcini too but unfortunately am the only one here that does.
    I so get that smelling description though. I’m currently sticking my nose in a little jar of truffle salt. What is it about those little things?!
    cityhippyfarmgirl recently posted..Rocky Road birthday cakeMy Profile

    Reply
  8. Suzanne Perazzini

    April 7, 2013 at 11:49 am

    I love porcini that much too but it seems they are on my list of can’t eat foods. I don’t want to believe them. Your dish looks good enough to eat off the page.

    Reply
  9. lizzie - strayed from the table

    April 7, 2013 at 9:33 am

    I love mushrooms with risotto, I always cook mine into the rice and it goes brown. I like the idea of keeping them separate. Porchini mushrooms also make great stock.
    lizzie – strayed from the table recently posted..Stuffed Hungarian Pepper RecipeMy Profile

    Reply
  10. Celia

    April 7, 2013 at 5:44 am

    I could eat that right now, and it’s not even 6am yet! Looks delicious, Tania! x
    Celia recently posted..Out and AboutMy Profile

    Reply
  11. ahu

    April 7, 2013 at 12:50 am

    What gorgeous mushrooms. this looks delicious
    ahu recently posted..Obsessed 3.0: Jack Daniel’s Tennessee Honey WhiskeyMy Profile

    Reply
  12. Angie@Angie's Recipes

    April 7, 2013 at 12:00 am

    I too love the smell of dried porcini and many other wild mushrooms.
    I will have to try your quick braised chicken… simply irresistible with the colour and flavours..
    Angie@Angie’s Recipes recently posted..Gluten Free Coconut BreadMy Profile

    Reply
  13. Joanne

    April 6, 2013 at 11:51 pm

    Love the rich flavors in this!

    Reply
  14. Lisa the Gourmet Wog

    April 6, 2013 at 10:27 pm

    5 stars
    I adore mushrooms of all types but Porcini is pretty much up the top of my list! They’re so earthy and yummy and add many depths of flavour to any hearty dish. Yum 🙂

    Reply
  15. Eha

    April 6, 2013 at 3:23 pm

    5 stars
    WOW! What a link to have: well, would prefer to win a bit on tonight’s Lotto so I could really go shopping!! Love all the porcini facts: filed! Having been born in Estonia, N Europe am certain I picked these both there and later in Germany and they were yummy in Mom’s sour cream sauce [yup, the danger of fats was still a mystery!]. Lovely recipes: love risottos but have never used thyme or had the chance to try the Carnaroli type . . . I have a Sunday ‘sharing’ come up: this may be one!!!!

    Reply
  16. Hotly Spiced

    April 6, 2013 at 2:43 pm

    I love the look of this dish and I adore porcini mushrooms, especially in risotto. Your chicken has such a wonderful colour to it. What a great meal xx
    Hotly Spiced recently posted..Nasi Goreng and…the PoliceMy Profile

    Reply
  17. Claire @ Claire K Creations

    April 6, 2013 at 1:25 pm

    The rich colour of that sauce makes me want to stick a fork into my computer Tania!
    Claire @ Claire K Creations recently posted..Breakfast at Anouk PaddingtonMy Profile

    Reply
  18. InTolerant Chef

    April 6, 2013 at 10:12 am

    What a yummy recipe and flavours indeed! It’s so worth buying good quality ingredients rather than just trying to make do with cheaper products that you end up using more of anyway. Love the rich earthy pungency of those mushrooms, I have some gorgeous porcini salt that would be wonderful sprinkled on top of your risotto for extra Yumm 🙂
    InTolerant Chef recently posted..Honey and Lemon Lamb TagineMy Profile

    Reply
  19. Maureen | Orgasmic Chef

    April 6, 2013 at 10:03 am

    5 stars
    I think I knew that porcini was pig related but never researched it. I love this braised chicken with the mushrooms. You’re a fantastic cook.
    Maureen | Orgasmic Chef recently posted..Noosa International Food and Wine Festival 2013My Profile

    Reply
  20. yummychunklet

    April 6, 2013 at 10:03 am

    That sauce is making me drool! Yum!
    yummychunklet recently posted..ffwD: Pierre Herme’s Olive SablesMy Profile

    Reply

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Tania Cusack Hi, I'm Tania and this is My Kitchen Stories. I share all kinds of recipes here. Most recipes are quick and easy, just perfect for families. BUT, you could also find vegan, cakes and desserts too. Come and have a look around Read More
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