Porcini mushrooms will have you craving this One Pot Mushroom Chicken. It is a little bit creamy and comforting and it’s made in just one pot. You can get Porcini mushrooms at any good grocery store, and I promise you will be very happy you did. This easy dish is loved by all.
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.
This One Pot Mushroom Chicken is THE best.
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 even with polenta. I made a creamy white polenta with parmesan and butter. It looked like mashed potato and goes very well with this chicken.
Do you like polenta?
One Pot Mushroom Chicken
- 6 whole chicken drum sticks
- 100 ml olive oil 5 Tablespoons
- 150 gm onion chopped
- 3 cloves garlic
- 200 gm mushrooms halved, 2 cups
- 125 gm bacon chopped (1/2 cup)
- 250 ml red wine 1 cup
- 50 gm porcini mushrooms (or 20 gm packet whatever you can get)
- 500 ml stock you can include mushroom liquor, strained (2 cups)
- 1/4 cup parsley chopped
- 2 anchovies
- 60 ml cream ( optional. You can use lite evaporated milk or cream 1/4 cup )
- 12 leaves basil 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, red wine and some of the drained porcini water (see below)
- 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 1/4. Taste. If the sauce tastes a little flat add salt and a Tablespoon of balsamic vinegar (or lemon juice) and stir.